Sunday, November 25, 2012
Monday, November 19, 2012
Thursday, November 8, 2012
DIWALI BISCUITS
DIWALI BISCUITS
Makes: +- 50
Involve the whole family in preparing trays of eggless biscuits, to share with family, friends and colleagues during Diwali.
250g SPAR butter
250ml SPAR castor sugar
15ml rosewater
625ml SPAR cake flour
250ml desiccated coconut
1. Preheat oven 200ºC, with the oven shelf set at one above centre position. Grease or paper-line large baking tins.
2. Cream the butter and castor sugar together until creamy white.
3. Blend in the remaining ingredients to a workable ball of dough.
4. Press out half the dough to +-3mm thickness, onto a floured work top. Cut out star shapes using a cookie cutter. Gather the in-between pieces together into a ball, then re-press and cut out more until all the dough is used. Repeat with the remaining half of dough.
5. Transfer onto the prepared baking tins, and bake for 10 minutes. Lift onto a cake cooling rack to cool and crispen.
Hints and Tips: Dip into melted chocolate to coat halfway, or dredge with sieved SPAR icing sugar, or spread brightly coloured water icing over cooled and crisp biscuits using a palette knife dipped in hot water. Decorate using glitter icing tubes, and sparkly edible accessories such as silver dragees, assorted star sprinkles, SPAR red or green glazed cherries, glace ginger, chocolate chips and so on, to create a colourful firework display!
If you live in a humid climate, ensure the iced biscuits are stored in an airtight container in the fridge or in an air-conditioned environment, or all your hard work may be spoilt as the biscuit and icing absorb moisture from the damp air.
Preparation time: 20 minutes
Baking time: 10 minutes x 4 batches
Decorating time: Dependent on topping choice, but water icing option is fiddly and will take an hour.
Makes: +- 50
Involve the whole family in preparing trays of eggless biscuits, to share with family, friends and colleagues during Diwali.
250g SPAR butter
250ml SPAR castor sugar
15ml rosewater
625ml SPAR cake flour
250ml desiccated coconut
1. Preheat oven 200ºC, with the oven shelf set at one above centre position. Grease or paper-line large baking tins.
2. Cream the butter and castor sugar together until creamy white.
3. Blend in the remaining ingredients to a workable ball of dough.
4. Press out half the dough to +-3mm thickness, onto a floured work top. Cut out star shapes using a cookie cutter. Gather the in-between pieces together into a ball, then re-press and cut out more until all the dough is used. Repeat with the remaining half of dough.
5. Transfer onto the prepared baking tins, and bake for 10 minutes. Lift onto a cake cooling rack to cool and crispen.
Hints and Tips: Dip into melted chocolate to coat halfway, or dredge with sieved SPAR icing sugar, or spread brightly coloured water icing over cooled and crisp biscuits using a palette knife dipped in hot water. Decorate using glitter icing tubes, and sparkly edible accessories such as silver dragees, assorted star sprinkles, SPAR red or green glazed cherries, glace ginger, chocolate chips and so on, to create a colourful firework display!
If you live in a humid climate, ensure the iced biscuits are stored in an airtight container in the fridge or in an air-conditioned environment, or all your hard work may be spoilt as the biscuit and icing absorb moisture from the damp air.
Preparation time: 20 minutes
Baking time: 10 minutes x 4 batches
Decorating time: Dependent on topping choice, but water icing option is fiddly and will take an hour.
Wednesday, November 7, 2012
Monday, November 5, 2012
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