Spring meadow biscuits
These pastel-hued biscuits are so pretty, and
small enough for a feel good treat.
Preparation
tiivie: 35 minutes, plus chilling
Cooking
time: 15 minutes, plus cooling
Makes 24
Easy/prepare
ahead/freeze (undecorated)
Spring meadow biscuits
125g (41/2oz)
butter, cubed
125g (41/2oz)
golden caster sugar
1tsp
vanilla extract
175g (6oz)
plain flour
1 large
free-range egg yolk
For the decorating
250g pack
ready-to-roll icing
Pink and
yellow paste food coloring
1
free-range egg white, lightly beaten
You will need
Flower
decorations, sugar sprinkles, wooden skewer, flower and butterfly cutters, tiny
piping nozzle
- Put the butter, sugar and vanilla in a food processor. Whizz for a
few seconds. Add the flour and egg yolk; whizz until it forms a ball. Turn
out on to a floured surface and knead the dough lightly until smooth. Wrap
in clingfilm and chill for 20 minutes. - Heat the oven to 180 C. 160 C fan, 350 F, gas 4. Roll out the dough
between 2 sheets of baking parchment. Stamp out shapes using the cutters;
lift the biscuits and paper on to a baking sheet and cook for 12 to 15
minutes, until firm and golden. Cool for 5 minutes; transfer to a wire
rack to cool completely. Undecorated, they keep in an airtight container
for up to 1 week. - Divide the icing into 3. Dip the skewer into the pink food coloring
and knead into 1 portion of the icing until evenly colored. Repeat with
the yellow food coloring. - Roll out the icing on baking parchment and stamp out flower and
butterfly shapes using the cutters. Brush the biscuits lightly with egg
white and place the different icings on top of the same-shaped biscuit.
Brush the base of the flower decorations with egg white and secure in the
center of the flowers. Make patterns on the butterflies using the piping
nozzle’s tip: add sprinkles.
Per
biscuit: 124 calories, 4.5g fat (3g saturated), 21g carbohydrate
Chocolate fudge cake
Even double chocolate can be enjoyed
occasionally if you keep the slice small.
Preparation
time: 30 minutes
Cooking
time: 25 minutes
Serves 8 to
12
Easy/prepare
ahead/freeze(cake only)
Chocolate fudge cake
150g (5oz)
unsalted butter, at room temperature
150g (5oz)
light muscovado sugar
2
free-range eggs
1tsp vanilla
extract
40g (1/2oz) cocoa
150g (5oz)
self-raising flour
1tsp baking
powder
1/2tsp
bicarbonate of soda
2tbsp
golden syrup
142ml tub
soured cream
1 Flake and
mini eggs, to decorate
For the ganache
250ml (9fl
oz) double cream
250g (9oz)
dark chocolate, chopped
You will need
2 x 18cm
(7in) sandwich tins, greased and lined with baking parchment
- Heat the oven to 180 C, 150 C fan, 350 F, gas 4. Beat together the
butter and sugar until pale and fluffy. Gradually add the eggs and
vanilla, beating continuously. - In a separate bowl, sift together the cocoa, flour, baking powder
and bicarbonate of soda with a pinch of salt. Fold into the butter mixture
with a large metal spoon, then fold in the syrup and soured cream. When
combined, divide equally between the tins. Bake in the center of the oven
for 20 to 25 minutes until springy to the touch. Leave to cool in the
tins, then turn out on to a wire rack; cool completely. - To make the ganache, pour the cream into a saucepan and heat
gently. Remove from the heat, add the chocolate and stir until it has
melted. Cool for 10 to 15 minutes or until thick enough to spread. - Use slightly less than half the ganache to sandwich the cakes
together. Spread the rest on top and down the sides, then decorate with
the Flake, broken into pieces, and mini eggs.
Per
serving: 700-470 calories, 49-33g fat (30-20g saturated), 61-41g carbohydrate