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Fall-time Iced Biscuits
(0 votes)
Difficulty:
moderate
Preparation:
45 min.
Preparation
ready in 1 hr 15 mins
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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?
cinnamonPreparation 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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