29 Dec 2013

All butter vanilla pod and chocolate wedding favor iced biscuits

I have been wanting to try iced cookies for awhile now (or sugar cookies as they are called in the states). I finally got the chance to make them for a friends beautiful small wedding. My first time attending a wedding with only 21 people and my first time making iced biscuits too! So I was a little nervous and planned well ahead (oh what fun it was looking at all the different cookie cutters and decorations!) I had to restrain myself and stick to two shapes and two beaded decorations. I looked up how to make the cookies on lots of different websites. You could take a look here and here. I had Miranda Gore Browns book Biscuit from the library so I used her cookie and icing recipe..Purple was the colour to go with the brides flowers hence the purple-I used violet gel colouring from Wilton.    I bought the little bead decorations when I went to the cake and bake show. The biscuits were really delicious-buttery and crisp, I made them a week in advance and stored in an airtight container and stored in the fridge. They stayed nice and fresh and were still crunchy. However when you do the icing you have to leave them overnight to dry (yes it really is a bit like painting!) and this is when they go a bit soft-they still tasted great though and I do not think you can avoid that. I used the writing tubes to do the outline on the cookies and the squeezy bottles to do the filling in (best thing for the job). You make a slightly stiffer icing for the outline and a thinner one for filling in. I made way too much icing (have frozen half) but seeing as it was the first time I made it I didn't want to run out! Toothpicks were very useful for smoothing out bubbles when doing the filling in. I also put toothpicks into the writing tips to stop them drying out. Equipment and recipes listed below pics:

Here's the equipment I used:
Heart cookie cutter
wedding cake cookie cutter
PME writing tube No.2 (X2)

3 oz Squeezy bottles (x2)
4 bowls 
2 piping bags
trays for drying cookies

Royal icing
Makes enough to cover at least 24 biscuits
13g Merriwhite (dried pasteurised egg white powder)
500g icing sugar
150 ml warm water
1 tbsp lemon juice or flavouring,such as lemon,orange or lime juice (optional)

Put the dry ingredients into a bowl, add the warm water and lemon juice and beat well to form a thick paste (this will take about 7 minutes in a mixer on the highest speed.) You can then add a tiny bit of extra water to make it a good thickness and even more water to make run-out icing. To check the consistency of the run-out icing,pull a spoon through the mixture-the icingh should return to being completely smooth.

Chocolate biscuits
Makes 24
55g dark chocolate
200g soft unsalted buter
160g caster sugar or vanilla sugar
50g golden syrup
1 egg lightly beaten
350g plain flour
50g cocoa powder

You will also need
5-6 cm cutters (to make 24 biscuits)
Preheat oven to 180 ◦C
Melt the chocolate (see page 6). Cream the butter with the sugar,then beat in the melted chocolate and syrup until light and fluffy.
Add the egg and mix well. Sift in the flour and cocoa powder, then mix together until dough forms . Bring together with your hands and divide in half. Roll each half into a ball and flatten into a disc.wrap each disc in clingfilm and put in fridge for atleast 1 hour. Roll out each chilled disc between two sheets of clingfilm, then stamp out your shapes. Place on baking trays lined with greaseproof paper spacing them atleast 3cm apart, and chill for another 15 minutes.
 Bake for about 10 minutes until surface is dry and the base is firm. Allow to cool on the tray for 10minutes, then use a palette knife to transfer to a cooling rack. Decorate when complete cold.

Vanilla pod butter biscuits
Makes about 24
200g soft unsalted butter
200g caster sugar
seeds from 2 vanilla pods
1 large egg lightly beaten
400g plain flour preferably 00
 you will also need 6 cm cutters

Preheat oven to 180 ◦C
Cream butter,sugar and vanilla seeds until light and fluffy. Beat in egg and then add flour and mix on a low speed until dough forms. Shape into two flat discs and wrap in clingfilm. Chill for atleast 30 minutes. roll out dough between two sheets of clingfil and cut out your shapes. place on baking sheets lined with greaseproof paper atleast 3 cmm apart. Chill for atleast 15 minutes. Bake for about 9 minutes until golden brown at the edges. Allow to cool on trays for about 5 minutes the use a palette knife to transfer to a wire rack. decorate when complete cold.


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