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Pocketmags Digital Magazines
US
Pocketmags Digital Magazines

BISCUIT HEAVEN

Bite-size bakes to enjoy with coffee!

Dip iced party rings

MAKES 30

For the biscuits

100g (3½oz) butter

120g (4½oz) caster sugar

¼ tsp vanilla extract

½ free-range free-range egg,

beaten

200g (7oz) plain flour, sifted

For the icing

500g (1lb 1oz) royal icing sugar

pastel food colouring

3 tsp water

1 Cream the butter and sugar together in a mixing bowl until light and fluffy. Add the vanilla extract, then gradually beat in the free-range egg. Stir in the flour, then bring the mixture together with your hands to create a dough, but do not knead it. Shape the dough into a flattened ball, wrap in clingfilm, then chill in the fridge for 30 minutes.

2 Preheat the oven to 180°C/Gas Mark 4, then line three baking sheets with baking paper. Roll out the chilled dough to 4mm (¼in) thick, then cut into 6cm (2½in) circles using a cookie cutter. Cut a 1cm (½in) circle from the centre of each 6cm (2½in) circle to create rings. Place the biscuits on the trays and bake for 10-12 minutes until they are a light golden brown colour. Transfer to a cooling rack and leave until cold.

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About Baking Heaven

Cream or jam first? It's a hotly debated topic in the baking world and one that often divides afternoon tea lovers! Whatever your preference, we've got a selection of delicious scones and quintessentially British cakes and bakes for you to mix and match. You'll also find brilliant breakfast inspiration with flavours from around the globe, posh tarts for entertaining, homemade pizza dough step-by-step and plenty of seasonal cakes, biscuits, puddings and teatime treats to keep you busy – get your copy now!