Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed
Below is a basic butter biscuit recipe, handy tips, turn it into assortment spreads by using variety of chocolate nuts, cherries, coco, peppermints. Add grainy almonds bits, pistachios, coconuts to dough, dust off with gold dust shimmers or simply choose pastel colour glaze.Challenge is when decorating biscuits with fine lace work and working with a variety of colours at the same time on a biscuit,the final touches are just amazing.🌹
250g butter ½ cup cornflour (mazeina) ¾ cup icing sugar 1 teaspoon vanilla essence or try lavender/rose2 cups cake flour if mixture wet add a little more flour.
Decorating and Essence flavorings. Red and green cherries Lemon or orange zest, 100s and 1000s beads, tex chocchi, ground pecan, hazel, pistachio, almonds and walnuts, black Currents, cinnamon and icing sugar dustingsSmarties, silver and gold glitters, pearl ballGreen stems Angeli
IF you making chocolate biscuits, divide dough into two parts, the one part keep plain, the other mix coco powder until the colour deepened and evens out. Coco biscuits, peppermint and chocolateDrizzles.
Plain biscuits can also be decorated using icing sugar, colour and milk to brighten up to fancy biscuits. Flood icing biscuits personalize theme. Store bought, pretty little daisy or marzipan, ready-made rose buds for finishing touch.
In a medium mixing bowl, cream icing sugar and butter until pale and creamy.
Add vanilla essence or if using another essence and give it a quick mix.
Now add the mazeina followed by the flour knead into a soft dough.
Use a marble surface or a board roll out into a big circle, maintain the width, choose your biscuits cutter to cut shapes, detail your biscuits topping with the above decorations. Nozzle with appropriate star number and top with colourful smarties.
Bake at 160 degrees until crisp, cool and decorate those with chocolate dips or coloured icing drizzles.
Enjoy and share as received. ❤️Shu-Hani ❤️
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