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I am just in love with these iced party biscuits. If you’re anything like me, a burst of colour always puts me in a good mood, and these fellas are bright, bold and unapologetically beautiful. Everything you need to pop a smile on your face and party.
These biscuits are so versatile and easy to make. A simple shortbread cookie recipe, topped with bright buttercream and topped with sprinkles. Great for Birthday parties and the best thing is that they keep really well in the fridge so you can make them ahead of time and you can swap out the colours as you like. If you fancy chocolate, add some cocoa and away you go. We won’t be hemmed in by rules and these obliging little fellas can be adapted however we fancy. Love it!
The great thing about this recipe is that if you need more, it’s so simple to scale up to feed a crowd. So pleasing when things work out like that.
Iced party biscuits
For the shortbread biscuits:
150g plain flour
100g unsalted putter
Pinch of salt
50g caster sugar
For the buttercream icing:
125g unsalted butter
250g icing sugar (sifted)
¼ tsp salt
2 tsp vanilla extract
1-2tsp milk (depending on the consistency of the icing)
Few drops of pink food colouring (or your choice of colours)
Preheat the oven to 160 celsius. You want a coolish oven so the shortbread bakes well but doesn’t get too brown.
Mix the softened butter with the sugar until it goes light and fluffy.
Add in the flour and the salt and slowly mix together until the dough comes together in a ball.
Roll the dough out on a lightly floured board and make a rough circle about a few cm tall. You don’t want these to be too thick, as we’ll be adding a thick layer of buttercream later.
Use a circle cutter to cut the dough and then transfer to a baking tray lined with parchment paper. You can use whatever size cutters you want, but if you make mini ones, adjust the cooking time a bit, as they will cook quicker. I used a circle cutter, 8cm in diameter. This makes about 10 biscuits.
Bake for 15 mins so the cookies are set and are just started to brown on the edges.
Transfer the cookies to a wire rack to cool while you make the buttercream.
To make the icing, start to mix the soft butter in a bowl, using a food mixer or a hand held beater is best, to get it all nice and smooth and lighter in colour. Then gradually start adding in the sifted icing sugar. Mix until smooth and creamy.
Then add the salt, vanilla and food colouring and quickly mix again to combine.
Add in a few tsp milk if the buttercream looks too thick. You want the icing to be easily spreadable and soft, but not wet so that it will slide off the shortbread.
Take the cooled biscuits and using an offset spatula or a knife, spread and swirl the icing onto the biscuits and add the sprinkles.
Store in an airtight container in the fridge. These will keep well for a few days.
If you’re on the hunt for Birthday decorations to go alongside some beautiful food why not try Party Pieces, they’ve got some great stuff. Etsy is always a good shout for bespoke and personal ideas for gifts that are often so much more unique than what you find on the high street.
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