Icing Sugar
Icing sugar can also be...
- Ingredients
- Method
Ingredients
Pastry
- ¼ cup shelled unsalted pistachios
- 1 ¼ cups plain flour
- ½ cup Chelsea Icing Sugar
- 125 g cold butter, chopped coarsely
- 2 egg yolks
- 2 tsp iced water, approximately
Turkish delight tarts
- 250 g small strawberries, quartered
- 50 g rose turkish delight, chopped coarsely
- 2 tbsp shelled unsalted pistachios, chopped coarsely
- 2 tbsp dried organic pink rose petals
- ½ cup rose persian fairy floss (available at speciality stores)
Mascarpone filling
- 250 g mascarpone cheese
- ½ cup Chelsea Icing Sugar
- 2 tsp rosewater
- 100 g rose turkish delight, chopped coarsely
- ½ cup thickened cream
Chelsea Products in Recipe
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Method
Make pistachio pastry; blend or process nuts until chopped finely. Sift flour and Chelsea Icing Sugar into a large bowl; stir in nuts. Using fingertips, rub in butter until mixture is crumbly. Add egg yolks and enough of the water to make ingredients just come together. Knead gently on floured surface until smooth. Cover, refrigerate 30 minutes.
Preheat oven to 180°C/350°F. Grease six deep 9cm flan tins.
Divide pastry into six portions. Roll one portion at a time between sheets of baking paper until large enough to line tins. Lift pastry into pan; press over base and side, trim excess pastry. Prick base all over with a fork. Place tins on oven tray; refrigerate 30 minutes.
Line pastry with baking paper, fill with dried beans or rice. Bake 15 minutes; remove paper and beans. Bake a further 15 minutes or until pastry is browned lightly; cool.
Meanwhile, make mascarpone filling; combine mascarpone, Chelsea Icing Sugar, rosewater and Turkish delight in a medium bowl. Beat cream in a small bowl with an electric mixer until soft peaks form; fold into mascarpone mixture.
Divide mascarpone filling among pastry cases. Top with strawberries, turkish delight, nuts, rose petals and fairy floss.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
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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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