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Art of Sugarcraft: Flower gem biscuits

By Bake Club

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Preparation time 1 hour (plus chilling, cooling and drying)

Cooking time 6-8 minutes

Servings MAKES about 130

These pretty little one-bite biscuits could be served with tea or coffee, or just enjoyed on their own at any time of day. Use your plunger cutters to decorate them with flowers in a rainbow of different coloured sugarpastes.

  • For the biscuit dough
  • 200g (7oz) plain flour
  • 100g (3½oz) butter, diced and chilled
  • 1 egg, beaten
  • 100g (3½oz) caster sugar
  • ½tbsp golden syrup
  • To decorate
  • 75g (3oz) each of deep pink, pale pink, mauve, blue, turquoise and yellow sugarpaste (or other colours of your choice)
  • Icing sugar, for rolling out
  • Edible glue
  
  • Making the biscuits

     

    4 steps

  • 1

    Making the biscuits Sieve the flour into a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add the egg, sugar and golden syrup and mix to make a soft dough.

  • 2

    Making the biscuits Knead the dough lightly until smooth, wrap it in cling film and chill in the fridge for 1 hour to firm up.

  • 3

    Making the biscuits Preheat the oven to 180°C (fan 160°C)/350°F/gas 4. Roll out the dough between two sheets of baking parchment until about 5mm (¼in) thick.

  • 4

    Making the biscuits Remove the top sheet of parchment and stamp out biscuits using a 2cm (¾in) fluted cutter, gathering up the trimmings of dough and re-rolling them to make more biscuits – you should be able to make about 130 in total. Lift the biscuits onto baking sheets lined with baking parchment and bake for 6–8 minutes or until pale golden. Transfer to a wire rack to cool.

  • Decorating the biscuits with sugarpaste flowers

     

    4 steps

  • 1

    Decorating the biscuits with sugarpaste flowers Working with one colour at a time, roll out the sugarpaste very thinly on a board dusted with icing sugar. Using your large and medium plunger cutters, cut out shapes of both sizes in different colours.
    HOW TO MAKE LAYERED SUGARPASTE FLOWERS

  • 2

    Decorating the biscuits with sugarpaste flowers Stick the larger shapes onto the biscuits, fixing them in place with edible glue, and then stick smaller shapes in the centre of the larger ones, making sure to alternate the colours.

  • 3

    Decorating the biscuits with sugarpaste flowers Shape tiny pieces of sugarpaste into balls and stick these in the centre of the flowers. Leave for several hours or overnight for the sugarpaste to dry.

  • Expert Tip

    To make cupped flowers, knead 1/8 tsp Tylose powder (available from cake decorating shops or websites) into each 75g (3oz) piece of sugarpaste, mixing it in thoroughly. Wrap the pieces of sugarpaste in cling film and set aside for 2 hours. Adding Tylose powder makes the sugarpaste similar to petal paste so it becomes easier to mould. When you cut out the flowers, release them onto a sponge and cup the petals of the larger ones with a sugarpaste bone tool. Lightly mark the centres of the smaller flowers with the tip of the handle of a paintbrush. Leave to dry for 1 hour before sticking the flowers onto the biscuits. 

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