Put them in a personalised bag for a special gift.
(1 votes)
Cook: 1 Hour 30 Mins
Serves: 12
Price: 34p per serving
Nutritional Information
Each 41g serving contains
Energy
766kj
183kcal
766kj
183kcal
9%
Fat
8.8g
8.8g
Med
13%
13%
Saturates
5.2g
5.2g
Med
26%
26%
Sugars
13.9g
13.9g
High
15%
15%
Salt
0.2g
0.2g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
1868kj/446kcal
Typical energy values per 100g:
1868kj/446kcal
Ingredients
125g salted butter, softened
50g caster sugar
Few drops of vanilla extract
150g plain flour
1 level tbsp cornflour
1 level tbsp cocoa powder
500g royal icing sugar
500g Home2Bake Concentrated Gel Colouring, to decorate
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Line 2 baking trays with baking paper. Beat the butter, caster sugar and vanilla extract together. Divide equally between 2 bowls.
2
Sift half of the flour with the cornflour and the other half with the cocoa. Add the cornflour mix to one bowl of butter and the cocoa mix to the other, then mix both to form two separate doughs. Put on a sheet of cling film and flatten each one to 1cm thick. Wrap cling film and chill for 20 minutes.
3
Roll out the dough between 2 sheets of cling film, to 4mm thick. Remove the top layer of cling film. Use a stencil to cut out egg-shaped biscuits. Put on the baking trays and bake for 10-12 minutes.
4
Cool for 10 minutes, then finish cooling on a wire rack.
5
Make up the royal icing to pack instructions and add the gel colouring. Ice the biscuits and leave for 20 minutes to set, then pipe on more icing to finish off.