The Spring has sprung, the grass is rizz. I wonder where them birdies is?
Winnie the Pooh
Spring is here...finally!
After weeks and weeks of dreary weather, the sun is shining and the flowers are blooming.
In celebration of Spring, we decided to bake some biscuits for an afternoon tea picnic in the garden. Having taken possession of a fabulous cupcake-shaped cookie cutter from Bisk-Art, which just happens to match our fantastic IdTee cupcake apron, the opportunity seemed too good to miss!
Vanilla sugar biscuits
200g unsalted butter at room temperature
2 large eggs
1 tsp vanilla
450g plain flour
Beat the butter and sugar until light and creamy.
Add the vanilla and the eggs, one at a time, beating after each addition.
Add the flour and beat until the mixture forms a dough (it may look a little crumbly at this point, but you can use your hands to bring it together).
Knead the dough lightly into a ball. Divide the ball into four portions, wrap each in cling film and refrigerate for an hour.
Bring out a portion of dough at a time and roll out on a lightly floured board to the desired thickness*.
Cut out your shapes and bake in a preheated 170°C oven for 15 minutes or until lightly golden. Cool before decorating.
Decorate to your heart’s content.
For these little cupcakes I used Pettinice fondant icing which I coloured before rolling out.
Brush each biscuit with a little light corn syrup before applying the icing.*A neat trick to get a uniform thickness is to use a sort of frame on either side of your dough.
Your rolling pin will roll the dough out until it rests on top of your guides and voila!
You have a perfect thickness each time.
In this case I used wooden chopsticks (Although I’m sure the professionals have a more custom-made solution!)
Your assistants will have a lovely time cutting out and decorating these gorgeous biscuits...and an even better time eating them!
Just in time for Christmas,
IdTee will be offering a personalised apron and cupcake cookie cutter as a gift pack for $29.50
Posted by Julie