Wednesday, 10 December 2014

Snowflake Biscuits & Christmas Jumper Day



This Friday is Save the Children's annual Christmas Jumper Day. The charity work around the world saving the lives of children and fighting for their rights. A lot of people I know are having Christmas Jumper Day's at work and donating to the charity. I was contacted by both Save the Children and a company called The Biscuiteers, who make bespoke biscuits about the day and I was inspired to not only get my Christmas jumper on, but also to make these gorgeous snowflake biscuits and spread the word about this fantastic cause!


Here's me in my Christmas jumper! And the biscuit likeness sent to me by The Biscuiteers, isn't it fantastic?! Their speciality are beautifully iced biscuits that they send out in gorgeous tins.


I am also submitting this post to Patience Brewster's Cookie Exchange. They make Christmas ornaments and gifts.


To make the dough for the Snowflake Biscuits I first creamed together 230g butter and 225g caster sugar. I then added 1 egg, 1 tsp vanilla extract and 1/2 tsp almond extract and mixed well.


Finally I added 385g plain flour, 1/2 tsp salt and 1/2 tbsp baking powder and mixed to form a dough. I wrapped it in cling film and chilled it in the fridge for 1 hour.


I got the snowflake cutters from Lakeland and they are pretty tricky to use because they are so intricate. I found the best way was to roll some of the dough out onto baking paper, press the cutter in, then gently peel the baking paper away. The dough will stay in the cutter.


Using a lollipop stick I first poked out the holes of the snowflake, then holding the dough filled cutter close to a lined baking tray, I used the lollipop stick to gently poke the dough to get it come out of the cutter. I did get a few lollipop stick indentations, but they disappeared after baking.


I filled my baking tray full of snowflake shape dough using all four different shapes from the cutters.


I baked them on 180C/350F/Gas Mark 4 for around 8 - 10 minutes, until they were just going golden at the edges.


To make the icing I mixed 1 egg white with 225g icing sugar in my food mixer until thick. I piped it onto the biscuits using lot of different patterns. Snowflakes are unique after all! I used some sprinkles and glitter as well for decorations.


Although the cutters are tricky to work with, the effect is amazing and they look so stunning and even prettier when decorated!


Here are some more I decorated the next day but didn't get a chance to photograph in the day light.


I am also entering these into myself and Cakeyboi's monthly challenge, Treat Petite. I'm hosting this month and the theme is Christmas.



print recipe

Snowflake Biscuits
Ingredients
  • 230g Butter
  • 225g Caster sugar
  • 1 Egg
  • 1 tsp Vanilla extract
  • 1/2 tsp Almond extract
  • 385g Plain flour
  • 1/2 tsp Salt
  • 1/2 tbsp Baking Powder
  • 1 Egg white
  • 225g Icing sugar
Instructions
To make the dough creame together the butter and caster sugar. Add the egg, vanilla extract and almond extract and mix wellAdd the plain flour, salt and baking powder and mix to form a dough. Wrap it in cling film and chill it in the fridge for 1 hourRoll the dough out onto baking paper, press the cutter in, then gently peel the baking paper away. The dough will stay in the cutterUsing a lollipop stick gently poke out the holes of the snowflake, then holding the dough filled cutter close to a lined baking tray, use the lollipop stick to gently poke the dough to get it to come out of the cutterBake them on 180C/350F/Gas Mark 4 for around 8 - 10 minutes, until they are just going golden at the edges. Leave to coolTo make the icing mix the egg white with the icing sugar in a food mixer until thick. Pipe it onto the biscuits and add sprinkles and glitter as desired


Biscuit recipe from Bake Space. Icing recipe from The Biscuiteers.

6 comments:

  1. Love the biscuiteers! Yum! :) These also look fantastic, really pretty and so festive!

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  2. I have icing envy right now! These look so professional Kat. You need to teach me your icing secrets :)

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    Replies
    1. Thanks Stuart! A steady hand and taking it slowly is my advice!

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