Chocolate and raspberry biscuits

I haven’t made biscuits since I was a child, but it seems that they are making a comeback.  While I would be more of a fan of the traditional chocolate chip cookies, I wanted to have a go at making some iced biscuits after seeing all the cute designs other people had made.  As Valentine’s Day is coming up, I decided to follow on from my Valentine’s Day glitter cake and stay with the heart theme.

Serves 8-10

What you’ll need:

For the biscuit dough:

  • 250 g butter
  • 140 g caster sugar
  • 2 tsp vanilla extract
  • 1 egg yolk
  • 250 g plain flour
  • 50 g cocoa powder

For the filling and icing:

  • 6 tbsp raspberry jam, warmed
  • 6 tbsp icing sugar
  • 200 g royal icing powder
  • Red food colouring (I used Wilton Christmas red)

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Method:

  1. Preheat the oven to 180°C
  2. Cream the butter in a free-standing electric mixer until pale and fluffy
  3. Add the sugar and the vanilla extract and mix until incorporated
  4. Add in the egg yolk and then sift in the cocoa powder and flour
  5. Mix quickly until incorporated, but do not over beat
  6. Scrape the dough out into a sheet of cling film, wrap and refrigerate for 30 min
  7. Roll the chilled dough out to approximately 5 mm thickness on a floured surface
  8. Using pastry cutters, cut out 16-20 large heart shapes (you’ll need an even number) and remove a heart-shaped cutout from the centre of half of them (I didn’t have a large heart-shaped cutter so I used the base of a heart-shaped springform tin as a stencil to cut around with a knife and then the largest cutter I had to remove the centre piece).  Picture 2
  9. Bake for 10-15 min until cooked through on a baking tray and leave to cool on a flat surface
  10. While the biscuits are cooling, prepare the filling by mixing together the jam and the sifted icing sugar together until smooth
  11. Put 2 tsp of jam mixture on to each of the biscuit that have no cut out and sandwich together with a biscuit that has a cut out. Picture 3
  12. Refrigerate to firm up the filling while you prepare the royal icing
  13. Add 1 tbsp of water to the royal icing powder and mix well.  Resist the urge to add more water as you need the icing to be as stiff as possible.  You can add more water if required, but only if really necessary
  14. Put 3 tbsp of royal icing into a piping bag with a small round nozzle and outline the biscuits around the outer and inner edges.  Picture 4.  If you are new to piping or piping royal icing, I highly recommend checking out this tutorial
  15. Set aside the biscuits to allow the outline to set, and prepare the royal icing to fill in the outline.  To do this add another tbsp of water to the mixture and mix, making sure you scrape down the sides of the bowl to prevent any hard lumps
  16. Set aside 2 tbsp of icing and use your food colouring to colour it red
  17. Flood the biscuits between the now hard outline with icing, using either a sugarcraft ball tool or a cocktail stick to ensure an even covering
  18. Using the red icing, dot around the flooded biscuits on top of the white icing.  You need to work quickly for this part as you will be unable to obtain heart shapes if the icing has set.  Picture 4
  19. Take a cocktail stick and prick it into the top of one of the red dots and slowly pull it down, dragging the icing.  Without removing the cocktail stick from the icing, continue around the biscuit until you return back to your starting point.  This is what will turn your dots into hearts.  Picture 5

Picture 2

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Picture 3

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Picture 4

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Picture 5

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Substitutions:

  • I chose to use chocolate in these as I’m a chocolate fiend, but feel free to switch out the cocoa powder for flour if you prefer them plain
  • Also you can use any flavouring you like, chocolate with orange is always a good combination

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