As I promised in the previous post, here is the butter biscuits recipe. I had tried other recipes before, but this is the one I follow because it’s the one that has given me the best results. I got my inspiration from Bea’s biscuits recipe (www.el rincón de Bea.com).
Try it out! It isn’t that difficult as it may look like.
Now, let’s cook!
See Recipes Visual Code.
Ingredients (20 -25 biscuits aprox., depending on the cutter size)
♦ Previous steps
♦ Main steps
10) Once rolled, keep 3 hours inside the fridge (at least).
13) Put the baking tray with the biscuits inside the fridge for 15 min more (this will help to keep the shapes better).
16) Place them onto a cooling stand and leave them to cool completely before decorating (about 2 hours).
Once the biscuits are cooled, you can decorate them with sugarpaste, marzipan, chocolate, royal icing… In following posts, I’ll explain how to make home-made royal icing, as well as how to apply it onto the biscuits.
If you try sugarpaste or marzipan, you can:
♠ Buy them at any supermarket, ready to roll.
♠ Colour them with any food colouring (always gel or paste, not liquid).
♠ Roll out them with a non-stick rolling pin. You should add some icing sugar onto the work surface to prevent from sticking.
♠ Use the same pastry cutters in order to cut the shapes and fit them onto the biscuits perfectly.
♠ Stick them onto the biscuits by using a paintbrush and golden syrup, edible glue… (something sweet and very sticky).
♠ Use several modelling tools to enhance the icing surface.
♠ Add some details (sugar balls, sprinkles, smaller shapes…).
Decorated biscuits can be preserved inside a tin, jar or cellophane bags for a long time (several weeks).
Good luck with your biscuits session!