Candy-topped Cookies
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h.
Ready in
Ingredients
for
- For the biscuits
- 2 ¼ cups all-purpose flour (plus extra for dusting)
- 2 tsps Corn starch
- 1 ½ tsps Baking powder
- ¼ tsp salt
- ½ oz freeze-dried Raspberries
- ½ cup butter
- ¼ cup vegetable Shortening
- 1 cup sugar
- 1 large egg
- 1 large egg white
- 1 tsp vanilla extract
- For the icing
- 1 cup powdered sugar (heaped)
- water
- Food coloring (blue, yellow)
- To decorate
- red jelly bean
Preparation steps
1.
For the biscuits: sift the flour, cornflour, baking powder and salt into a bowl.
2.
Put the freeze-dried raspberries into a food processor and pulse until ground into a fine powder. Stir into the flour mixture.
3.
Beat together the butter, shortening and sugar in a mixing bowl until very pale and fluffy.
4.
Stir in the egg, egg white and vanilla.
5.
Slowly add the dry ingredients and mix until just combined. Cover with cling film and chill for 2 hours.
6.
Heat the oven to 190°C (170° fan) 375°F gas 5. Line 2 large baking trays with non-stick baking paper.
7.
Roll small portions of the dough into balls. Place the dough balls on a lightly floured surface, sprinkle lightly with flour, then press to evenly flatten.
8.
Place on the baking trays and bake for 8-9 minutes until pale golden. Cool on the trays for 2 minutes then place on a wire rack to cool completely.
9.
To decorate: sift the icing sugar into a bowl and gradually beat in enough water to form a thick coating consistency.
10.
Put half the icing into another bowl and beat in a few drops of blue food colouring.
11.
Beat a few drops of yellow colouring into the other bowl.
12.
Spread the icing roughly over the biscuits and place a jelly bean on top. Leave to set.
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