Fall-time Iced Biscuits
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
15
- For the dough
- ⅔ cup all-purpose flour (scant)
- 1 ¼ cups rolled oats
- ½ tsp ground cinnamon
- ¼ cup unsalted butter
- ½ cup caster sugar (scant)
- 1 egg yolk
- 1 tsp water
- To decorate
- 4 Tbsps Apricot Jam (jelly)
- 1 ⅛ cups white Sugar paste
- pink Food coloring
- yellow Food coloring
- green Food coloring
How healthy are the main ingredients?
cinnamon
Product recommendation
You can also leave some of the cookies plain and sandwich them together with apricot jam.
Preparation steps
1.
Put the flour, oats, cinnamon and butter into a food processor and blend until the mixture resembbles breadcrumbs.
2.
Add the sugar, egg yolk and water and process until the mixture comes together and forms a dough.
3.
Knead the dough lightly on a lightly floured surface and shape into a ball. Wrap in cling film and chill for 30 minutes.
4.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line a large baking tray with non-stick baking paper.
5.
Roll out the dough on a lightly floured surface. Cut out pumpkin and maple leaf shapes using cookie cutters or a card template.
6.
Bake for 10-12 minutes until golden. Cool on the baking tray for a few minutes, then place on a wire rack to cool completely.
7.
To decorate: heat the jam until melted. Brush over the surface of the biscuits, leaving a 5mm|1/4" border around the edge.
8.
Cut off a small piece of sugarpaste for the 'pumpkin stalks’ and set aside. Divide the remaining sugarpaste in half.
9.
Knead a few drops of pink colouring into 1 half and yellow colouring into the other half until evenly blended.
10.
Roll out the sugarpaste on a surface lightly dusted with icing sugar and cut out shapes to fit the cookies. Press on top of the cookies.
11.
Knead a few drops of green colouring into the reserved white sugarpaste and roll into thin strips. Attach to the pumpkin cookies with a dab of apricot jam.
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