The Chocolate Den e-magazine The Chocolate Den e-mag April/June 2014 | Page 15

Easter Biscuits
Biscuit Recipe

Royal Icing Recipe

Ingredients
125g
butter
125ml castor sugar
500ml cake flour
60ml
maizena
5ml
baking powder
1
egg beaten
5ml
vanilla essence
pinch salt

Ingredients
500g icing sugar
3
large egg whites (room temperature)
pinch cream of tartar

Method
1. Pre-heat oven to 180c
2. Cream together butter and castor sugar
3. Add beaten egg and vanilla essence and beat well.
4. Add flower, maizena and baking powder and mix to
for a firm dough.
5. Roll out dough (3-4mm thickness) and cut out desired
shapes.
6. Bake for 10-12 minutes until just tinged.
7. Allow to cool before icing.

Special Price!

R45

Method
1. In a mixing bowl break apart the egg whites.
2. Slowly add the icing sugar mixing well
between each addition.
3. Finally add cream of tartar.
Icing should form soft peaks

Ready to use
royal icing
is available at
The Chocolate Den

R36

Decorating your biscuits
1. Pipe a solid line around the boarder of your biscuit.
2. Thin some of the same icing with a teaspoon of water and then flood the icing inside the piped boarder.
3. Pipe dots, stripes and swirls immediately in a different colour onto the iced biscuit.
4. Allow to set.