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Flower sugar biscuits

  • Preparation Time20 mins
  • Cooking Time20 mins
  • DifficultyEasy
For biscuits
225g unsalted butter, slightly softened
90g light brown sugar
1 large egg
2 teaspoons pure vanilla essence
300g plain flour, plus additional for rolling out dough
1/4 tsp fine salt
For Icing
60ml water
3 tbsp egg white powder
320g icing sugar
Hundreds and thousands, chocolate chips, candies, or coloured sugars, as desired
1) For the biscuits: Beat the butter in a large bowl with a handheld mixer until fluffy. Scrape down the sides of the bowl, add brown sugar, and continue beating until light, 2 to 3 minutes. Add egg and vanilla essence, beating until smooth. Gradually add the 300g flour and salt while mixing slowly to make a rough dough. Press dough into a ball by hand. Lightly dust the biscuit dough with flour and roll it between 2 pieces of greaseproof paper into a 2-cm-thick disk. Slide the disk in the paper onto a baking sheet and freeze until firm, about 20 minutes (or refrigerate about 1 hour).

2) Evenly space the racks in the oven and preheat to 180C/Gas Mark 4.

3) Transfer the dough to the work surface and remove the top sheet of paper. Cut into biscuits with a 10-cm flower or other decorative cutter and transfer them to a parchment-lined or nonstick baking sheet. Press excess dough together and roll and cut into biscuits as well. Bake until biscuits' edges are golden, about 20 minutes. Cool on a rack.

4) For the icing: Whisk the water and egg white powder in a medium bowl until foamy and smooth. Gradually whisk in the icing sugar to make a smooth icing. Spread a layer of icing over the entire surface of the cookies (or just in the center, if desired) with the back of a teaspoon. Place hundreds and thousands, chocolate chips, or candies in the center of the cookies. Let rest until the icing sets, about 30 minutes.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

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