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Monogrammed sugar biscuits

Monogrammed sugar biscuits

  • Preparation Time35 mins
  • Cooking Time9 mins
  • Serves60
  • DifficultyEasy
1 1/2 cups icing sugar, sifted
240g butter
1 egg
1 tsp vanilla essence
1 tsp pure almond essence
2 1/2 cups plain flour
1 tsp bicarbonate of soda
1 tsp cream of tartar
Granulated sugar
Royal icing, recipe follows

For the royal icing

*3 egg whites
1 (450g) box icing sugar

1) In a bowl, cream together the sugar and butter, then mix in the egg and vanilla and almond essences. In another bowl, stir together the flour, bicarbonate of soda and cream of tartar; mix the dry ingredients into the creamed mixture, then cover and refrigerate for 2-3 hours, or overnight.

2) Preheat the oven to 180C/Gas 4.

3) Divide the chilled dough in half and roll it out on a lightly floured pastry cloth to a 0.5cm thickness. Lightly grease some baking trays. Cut the dough with a floured biscuit cutter; sprinkle with sugar. Transfer the biscuits to the prepared sheets and bake for 9 minutes.

4) In a medium bowl, combine egg whites, sugar and cream of tarter. Beat at low speed with an electric mixer until blended. Increase mixer speed to high, and beat for 8-10 minutes, or until mixture holds a peak. Cover with a damp cloth when not in use. Separate into bowls and add food colouring, if desired.

5) Remove biscuits from oven and, when cool, ice with royal icing.

*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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