Tag Archives: Biscuits

How to make Embroidery Biscuits

How to make embroidery biscuits

Embroidery Biscuits

These exquisite biscuits, iced with pastel-coloured sugarpaste and decorated with delicate royal icing ‘embroidery’, will be the stars of any tea party.

They wouldn’t look out-of-place in an upmarket patisserie window and they are surprisingly simple to make.

Ingredients

  • For vanilla biscuits
  • Unsalted butter 175g (6oz), softened
  • Caster sugar 200g (7oz)
  • Eggs 2, at room temperature
  • Vanilla extract 1 tsp
  • Plain flour 400g (14oz)
  • Salt ½ tsp
  • For royal icing
  • Icing sugar 250g (9oz)
  • Egg white 1 large
  • Lemon juice ¼ tsp

To decorate

  • Sugarpaste in different pastel colours (about 15g/½oz for each biscuit)
  • Apricot jam warmed
  • Sugar pearls and tiny sugarpaste roses optional

BISCUITS

  1. Using an electric mixer, cream butter and caster sugar together until pale and fluffy. Then gradually beat in eggs followed by vanilla extract.
  2. Sift in flour and salt and stir until evenly mixed. Bring the mixture together with your hands to make a soft dough, then flatten it into a disc and wrap in cling film. Chill for at least 1 hour until firm.
  3. Preheat oven to 180˚C/160˚fan/Gas 4 and line two baking sheets with baking parchment. Roll out dough on a lightly floured surface to about 5mm (¼in) thick and stamp out rounds using a 6.5cm (2½in) plain cutter, gathering up and re-rolling trimmings to make about 30 biscuits in total. Place onto baking sheets, leaving a little space between each, so they have room to spread.
  4. Bake for 8-10 minutes or until their edges are just turning gold – don’t worry if the biscuits are still soft in the middle, they will firm up as they cool. Transfer to a wire rack and allow them to cool completely before decorating.

ROYAL ICING

  1. Sieve icing sugar into a bowl, add egg white and whisk, using an electric mixer on a slow speed, for about 5 minutes until icing is standing in stiff peaks. Stir in lemon juice.
  2. To prevent a crust from forming, press a sheet of cling film over the surface and cover the bowl with a damp cloth.

EMBROIDERY BISCUITS

COVERING WITH SUGARPASTE

  1. Working with one colour at a time, knead paste until smooth; on a non-stick surface using a non-stick rolling pin, roll out to 3mm (less than ¼in) thick.
  2. Stamp out rounds of sugarpaste using the same cutter as for the biscuits. Brush a thin layer of jam onto each biscuit and place sugarpaste on top. Gently rub the top and edges to smooth out any marks.
  3. Lightly press a large flower cutter into the paste to emboss it with the outline. Press a smaller flower cutter in the centre. Set aside for about 1 hour at room temperature to firm up.

BRUSH EMBROIDERY

  1. Spoon royal icing into a piping bag fitted with a small round nozzle; then pipe a squiggly line of icing over the imprint of the large flower. Pipe a small section at a time to avoid the icing starting to dry.
  2. Using a dampened, fine paintbrush, drag icing towards the centre in short strokes to achieve a feathered effect. Clean the paintbrush frequently.
  3. Once the larger flower is complete, repeat for the inner section. Set aside for at least 2 hours to allow the icing to dry. Then, with a dab of royal icing, attach a small sugarpaste rose in the centre. Use a dry brush to remove any icing that oozes out from under the rose.

EXTRA GLAMOUR

  1. As well as roses, add sugar pearls for a more elaborate design; or use sugar pearls on their own if you like.
  2. If sugarpaste doesn’t entirely cover a biscuit, ice a border.

EXPERT TIPS

  • If biscuit dough is difficult to roll out, roll it between two sheets of cling film or baking parchment.
  • Unless the dough is really sticky, it’s best not to knead in more flour as this will make it dry, and your baked biscuits will be tough and chewy rather than crisp.

A Dairy Diary recipe.

 

#baking

#biscuits

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Recipe of the Week: Oatie Melting Moments

Oatie Melting Moments recipe

These scrumptious little morsels remind me of some biscuits I first made in home economics at school.

They are a little bit retro but very very nice.

Oatie Melting Moments

  • Servings: 24 biscuits
  • Difficulty: easy
  • Print

Calories 74 per portion
Fat 4.2g (2.5g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 110g (4oz), softened
  • Caster sugar 75g (3oz)
  • Egg yolk 1
  • Vanilla extract a few drops
  • Self-raising flour 150g (5oz)
  • Rolled oats 25g (1oz)

Instructions

  1. Preheat oven to 190°C/170°fan/Gas 5 and grease two baking sheets.
  2. Cream together butter and sugar until pale and fluffy, then beat in egg yolk and vanilla.
  3. Stir in flour to give a soft dough, knead until smooth, then divide into 24 portions. Form each portion into a ball, then gently roll in oats.
  4. Place on baking sheets and bake for 15-20 minutes until golden. Cool slightly before transferring to a wire rack to cool completely.

 

#gardens

#bakingbiscuits

#nationaltrust

Top 8 Colourful Gardens to Visit

Top Gardens to Visit

Colourful Gardens to Visit

The nights and mornings are getting lighter at last and it’s getting a little bit warmer. So now’s the time to think about venturing out, and enjoy what the UK has to offer.

This year’s edition of the Dairy Diary has a feature on colour in our gardens and also includes this list of stunning gardens to visit.

Gardens to Visit

The white garden at Sissinghurst, Kent

Hidcote, in Gloucestershire, famed for its twin red borders

The winter gardens at Dunham Massey, Cheshire

Great Dixter in East Sussex, for unusual colour schemes

Beth Chatto Gardens, Essex, for garden artistry

The herbaceous border at Arley Hall, Cheshire

Harlow Carr, the RHS garden in Yorkshire, pushing the boundaries of design and planting styles

Barnsdale Gardens, Rutland, described as a ‘theme park for gardeners’

Check opening times and facilities before visiting.

 

I can personally recommend Hidcote, which is just gorgeous, and Dunham Massey, which is at its best at this time of year.

You could forego the expensive afternoon tea on offer and instead take with you a flask and some scrummy melting moments.

 


 

 

Oatie Melting Moments recipe

Oatie Melting Moments

  • Servings: 24 biscuits
  • Difficulty: easy
  • Print

Calories 74 per portion
Fat 4.2g (2.5g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 110g (4oz), softened
  • Caster sugar 75g (3oz)
  • Egg yolk 1
  • Vanilla extract a few drops
  • Self-raising flour 150g (5oz)
  • Rolled oats 25g (1oz)

Instructions

  1. Preheat oven to 190°C/170°fan/Gas 5 and grease two baking sheets.
  2. Cream together butter and sugar until pale and fluffy, then beat in egg yolk and vanilla.
  3. Stir in flour to give a soft dough, knead until smooth, then divide into 24 portions. Form each portion into a ball, then gently roll in oats.
  4. Place on baking sheets and bake for 15-20 minutes until golden. Cool slightly before transferring to a wire rack to cool completely.

 

#gardens

#bakingbiscuits

#nationaltrust

Recipe of the week: Oatie Melting Moments

Oatie Melting Moments

These cute little cookies take only a few minutes to prepare but taste just delicious! AND the mixture makes 24, so there are plenty to share with friends or workmates.

Oatie Melting Moments

  • Servings: 24
  • Difficulty: easy
  • Print

Calories 74 per portion
Fat 4.2g (2.5g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 110g (4oz), softened
  • Caster sugar 75g (3oz)
  • Egg yolk 1
  • Vanilla extract a few drops
  • Self-raising flour 150g (5oz)
  • Rolled oats 25g (1oz)

Instructions

  1. Preheat oven to 190°C/170°fan/Gas 5 and grease two baking sheets.
  2. Cream together butter and sugar until pale and fluffy, then beat in egg yolk and vanilla.
  3. Stir in flour to give a soft dough, knead until smooth, then divide into 24 portions. Form each portion into a ball, then gently roll in oats.
  4. Place on baking sheets and bake for 15-20 minutes until golden. Cool slightly before transferring to a wire rack to cool completely.

 


Dairy Diary 2017This recipe is taken from the 2017 Dairy Diary, which is Britain’s best-loved, 5-starred diary.

“The best diary around.
I buy one every year.”
Mrs Bell

“A treat every year. Recipe ideas.
Lots of room to put events and
little stickers that stand out
on the page.”
Mrs Audley

Click here to find out a little bit more about it <link>.

 

#yummy

#sharewithfriends

#recipeoftheweek

 

 

Recipe of the Week: Cranberry & White Chocolate Cookies

Take A Box Of Eggs cookbook

Cranberry & White Chocolate Cookies

  • Servings: 20
  • Difficulty: easy
  • Print

Calories 225 per portion
Fat 12.2g (7.3g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 200g (7oz), softened
  • Soft light brown sugar 150g (5oz)
  • Eggs 2, beaten
  • Self-raising flour 300g (11oz)
  • White chocolate 200g (7oz), chopped
  • Dried cranberries 75g packet

Instructions

  1. Preheat the oven to 190ºC/375ºF/Gas 5 and line a baking sheet with baking parchment. Beat the butter with the sugar in a bowl with a wooden spoon. Add the eggs and flour and mix well. Work the chopped chocolate and cranberries into the mixture.
  2. Drop generous dessertspoonfuls of the mix onto the prepared baking sheet and cook in batches for 10–15 minutes until the cookies are golden, but still soft. Leave to cool for 1 minute on the baking sheet before moving to a wire rack to finish cooling.

Cook’s tip
This is one of those wonderful recipes that is great to get children interested in baking as it doesn’t involve the use of an electric mixer – just keep an eye on where the white chocolate ends up!

Take a Box of EggsTake A Box Of Eggs

Discover the delight of cooking with eggs; nature’s own convenience food. This recipe is taken from Take a Box of Eggs, which features 100 easy, irresistible recipes in an attractive yet straightforward style.

Buy now for just £7.49.

#childrensbookday

#cookingwithkids

#toptenchildrensbooks

Recipe of the Week: Shrewsbury Biscuits

Shrewsbury Biscuits

  • Servings: makes 24
  • Difficulty: easy
  • Print

Calories 102 per portion
Fat 4g (2.9g sat) per portion
Suitable for vegetarians
Suitable for freezing

Originally made in 1760 by a Mr Palin in Shropshire, these biscuits have a light texture and lemony flavour and are very simple to prepare.

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