These biscuits were quite easy to make, the main trick with the pastry is to keep chilling it in the fridge.
I thought they made a really different and thoughtful engagement present, and who doesn’t want to munch on biscuits while opening cards and catching glimpse of that sparkly ring.
For anyone that wanted to give these a go the recipe is as follows:
You will need
350g of plain flour, 100g of self-raising flour, 125g of granulated sugar, 125g of cubed unsalted butter, 1 egg, 125g golden syrup
4 egg whites, 900g icing sugar
A bowl, wooden spoon, greaseproof paper, rolling pin, cutters
- Sift both flours together to mix them well and remove any lumps (lumpy biscuits are NOT nice)
- Rub the butter into the flour until it is like breadcrumbs.
- Add the egg and syrup and mix until the mixture has come together into a ball of dough.
- Squash the dough in-between two pieces of greaseproof paper and roll out to 5mm thick and then put in the fridge for 30 minutes before using. The greaseproof paper stops the dough sticking to the rolling pin giving it a smoother appearance.
- Pre-heat oven to 170 ˚C
- Cut out your chosen shapes and place on the greaseproof paper on a baking tray in the oven.
- Cook for 15 – 18 minutes until they are even cooked and just turning golden brown.
- Once done transfer the biscuits still on the paper to a cooling rack.
- To make the royal icing mix add an egg white one at a time to the icing sugar until it has formed a fairly thick paste. Add gel food colouring if you wish.
- Roll a triangle of greaseproof paper into a cone and use to pipe the royal icing onto your biscuits.