Baby Biscuits

I recently organised a baby shower for a work colleague. Me being me, thought it would be lovely to go for a traditional afternoon tea (which was amazing)! I then thought it would be nice to make everyone attending a cute place setting favour, so I made these baby shower biscuits. The recipe is from the Baking Magic book by Katie Shirazi and its the basic butter biscuit recipe that is my go to recipe for novelty biscuit making.

This recipe will make a batch of biscuits, how many you will get out of this dough will very much depend on how big your biscuit cutter is.

Ingredients

250g Softened Butter

140g Icing Sugar

1 Egg

1 tsp Vanilla Extract

375g Plain Flour

Method

Cream together the butter and icing sugar and mix until combined. You should have a mixture that is light and fluffy. Then add in your egg and vanilla extract and mix together.

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Once combined, add in the flour and pull together so it forms breadcrumbs. Pour the dough mixture out onto your work surface and bring the breadcrumbs together so it forms a dough.

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The dough is the best if you wrap in cling film and pop in the fridge for an hour for the butter to firm up.

Once your dough is ready, you can roll out and start cutting out your biscuits. I used a baby vest cutter for my biscuits. These biscuits do not tend to expand much when cooking, however it is always wise to leave a bit of a gap when putting them onto your baking tray.

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Bake at 190°C/375°F/Gas Mark 5 for about 15 minutes (you may want to increase/reduce the cooking time dependant on how big your biscuits are).

I used Royal Icing to decorate my biscuits. You will need the following:

Royal Icing Ingredients

2 Egg Whites

500g Icing Sugar

Royal Icing Method

In a pyrex bowl, whisk your egg whites until they form a stiff peak. Once you have achieved this, slowly start adding in your icing sugar a couple of tablespoons at a time and continue to whisk, repeating until you have used all of the icing sugar. You will end up with a really stiff mixture, that you can water down later once you start decorating. A top tip here would be to place a tea towel underneath your bowl as the mixture becomes stiffer. It will be harder to mix and the bowl may try to move around whilst you are whisking. The tea towel keeps the bowl in place for you.

Separate the icing into different bowls and add colouring and mix until you have the colour you are after. I used Blue and Pink, and also kept some of the white back to use for piping the names on.

Using a 1.5mm piping nozzle, add some of the royal icing into your piping bag and pipe an outer line that will create a border for your icing. Once you have done this on all of your biscuits, add a small amount of water to the remaining icing and combine to make the icing more runnier. Once your border has dried, add the more runnier icing into your piping bag and begin to fill in the rest of the space on your biscuit, then leave on a wire rack to dry. Once dried I piped on the names, and again left them to dry and set.

As I was making these as favours, I put them into some cellophane bags and used a pipe cleaner to tie them up – these looked lovely and gave them the finishing touch.

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These type of biscuits are great as party favours, or make some different ones, get a food safe gift box and give them as presents. I’m sure whomever you give them too will be delighted with them.

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Give them a go. Make them yourself,  with the kiddies, or get some friends round and make them together. However you make them, enjoy!

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