Icing Sugar
Icing sugar can also be...
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Biscuits
Belgium Biscuits
3 hours
30 mins
13 mins
Easy
15
Technical Bake. Episode 5.
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- Ingredients
- Method
Ingredients
Biscuits
- 150g plain flour
- ¼ tsp baking powder
- ¼ tsp ground cinnamon
- ⅛ tsp ground cloves
- ½ tsp cocoa powder
- 55g ground almonds
- 115g butter
- 85g Chelsea White Sugar
- A few drops of vanilla extract
- Zest of ½ lemon
- 1 small egg, lightly beaten
- 20g white sponge crumbs
Icing
- 75g Chelsea Icing Sugar
- ½ tsp water
- ¼ tsp butter
- A few drops of red food colouring
- 100g raspberry jam
Decoration
- 100g raspberry jam
- 10g Chelsea White Sugar, mixed with a drop of red food colouring
Chelsea Products in Recipe
White Sugar
The uniform size of the...
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Method
Preheat oven to 180°C. Line baking trays with baking paper.
Biscuits : Sift flour, baking powder, ground cinnamon, ground cloves, cocoa powder and ground almonds into a mixing bowl. Set aside.
In a separate mixing bowl, beat butter, Chelsea White Sugar, vanilla extract and lemon zest with a wooden spoon until mixture is pale, creamy and fluffy. Gradually add egg until well combined.
Add flour mixture and sponge crumbs and mix until mixture comes together in a ball.
Cover with plastic wrap and refrigerate to firm up for 2 to 3 hours.
On a lightly floured work surface, roll dough to a 3 - 4mm thick sheet. Using a 7cm round cutter, cut out about 30 discs.
Arrange on the prepared baking trays, leaving 1cm space between each disc.
Place trays on the middle shelf of the oven and bake for 12 to 14 minutes or until golden & firm to the touch.
Remove and place on a wire rack to cool.
**Try and rest the biscuit dough to firm up overnight if you have the time**
Icing : Combine Chelsea Icing Sugar, water, butter and the food colouring together to make the icing.
How to assemble: : Once the biscuits are cool enough, pair biscuit rounds and put the raspberry jam in between the rounds & ice the top with the prepared icing.
Sprinkle the coloured sugar onto the centre of the icing before the it sets.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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