this house is rather dreamy!
and I made my belgium biscuits! I opted with pink icing AND pink jelly crystals on top - they taste simply lovely!
Sources: The Brick House, my iphone
Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts
Friday, June 11, 2010
happiest of fridays!
very excited to have a long weekend - will be able to fit in lots of adventures!
this house is rather dreamy!
and I made my belgium biscuits! I opted with pink icing AND pink jelly crystals on top - they taste simply lovely!
Sources: The Brick House, my iphone
this house is rather dreamy!
and I made my belgium biscuits! I opted with pink icing AND pink jelly crystals on top - they taste simply lovely!
Sources: The Brick House, my iphone
Thursday, June 10, 2010
belgium biscuits
have a huge craving for belgium biscuits like my nana used to make. So delicious, I think I shall make some tonight!
Belgium Biscuits
125 g (about 1/2 cup plus 2 Tbsp) butter, softened
1/4 cup brown sugar
1 egg
2 cups flour
1 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1 tsp mixed spice
1 tsp cocoa
Icing
3/4 to 1 cup icing sugar
1/4 tsp raspberry or vanilla essence
a few drops of red food colouring
water
Filling
1/2 cup raspberry jam, approximately
Cream butter and sugar until light and fluffy. Add egg and beat well. Sift flour, baking powder, cinnamon, ginger, mixed spice, and cocoa together. Mix into creamed mixture to make a firm dough. On a lightly floured board roll the dough out to 3 mm thick. Cut out rounds using a 6.5cm cuter. Bake at 180 C (350F) for 15 minutes or until golden. When cold, ice half of the biscuits. Spread the remaining biscuits with raspberry jam and place iced biscuits on top.
Icing
Mix icing sugar with flavouring and colouring. Add sufficient water to make a pink icing of spreading consistency.
image from google images
recipe from Little Red Said (from Edmonds Cook Book)
Belgium Biscuits
125 g (about 1/2 cup plus 2 Tbsp) butter, softened
1/4 cup brown sugar
1 egg
2 cups flour
1 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1 tsp mixed spice
1 tsp cocoa
Icing
3/4 to 1 cup icing sugar
1/4 tsp raspberry or vanilla essence
a few drops of red food colouring
water
Filling
1/2 cup raspberry jam, approximately
Cream butter and sugar until light and fluffy. Add egg and beat well. Sift flour, baking powder, cinnamon, ginger, mixed spice, and cocoa together. Mix into creamed mixture to make a firm dough. On a lightly floured board roll the dough out to 3 mm thick. Cut out rounds using a 6.5cm cuter. Bake at 180 C (350F) for 15 minutes or until golden. When cold, ice half of the biscuits. Spread the remaining biscuits with raspberry jam and place iced biscuits on top.
Icing
Mix icing sugar with flavouring and colouring. Add sufficient water to make a pink icing of spreading consistency.
image from google images
recipe from Little Red Said (from Edmonds Cook Book)
Tuesday, March 2, 2010
Joy is amazing...
have just been looking back through posts on Joy the Baker and these bread recipes are tempting me to stay up all night baking each and every one. yum!
and finally, this zucchini and sweet potato bread would be a delicious way to use up the giant zucchini's that are currently overtaking our garden!
all from here
and finally, this zucchini and sweet potato bread would be a delicious way to use up the giant zucchini's that are currently overtaking our garden!
all from here
