So when it came to picking from one of the challenge from this weeks Bake Off and having already made Viennese Swirls and nearly died from a sugar coma from them, I picked out the signature challenge of 24 iced biscuits.
That and I couldn’t face the idea of doing a gingerbread story scene just yet.
First I did want to try my hand at sugar cookies, because America made me love them and their soft, frosted selves. But like the challenge said, a crispy biscuit. Not exactly my fave, but I’ll give it a go anyway.
I just don’t get it.
Opting for a simple, flavoursome biscuit, I chose a doughnut shape because, quite simply, I bloody love glazed doughnuts.
I had wanted to do a bit of royal icing with egg white powder and everything, but it would take far too long to dry and I knew it wouldn’t be ready in time. I’ll save it for next time with the sugar cookies and possibly put those Halloween cutters to use!
Because yay it finally is feeling a bit more autumnal and I’m running with it. Bring on the pumpkins.
Almond Iced Biscuits
Makes: 24 2-inch circles
Adapted from BBC Good Food
100g unsalted butter
100g caster sugar
1 medium free range egg
275g plain flour
1tsp almond extract
400g icing sugar
- Preheat the oven to gas mark 5/190C/375F. Line two baking sheet with greaseproof paper
- Cream together the butter and sugar in a medium sized bowl, until light and fluffy (about 1-2 minutes)
- Beat in the egg and almond extract slowly until combined. Stir in the flour until the mixture forms a dough.
- Lightly flour a clean work surface and roll out the dough to the thickness of a pound coin. If you prefer a soft biscuit, you can double the thickness.
- Cut out the desired shape of biscuit and place on baking tray. Bake for 8-10 minutes until edges start to turn a light brown.
- Remove from oven and allow to cool on tray for 5 minutes before transferring to a wire rack to cool.
- To make the icing, combine 60ml of water and icing sugar together and beat until it has formed a thick mixture. Place icing in a piping bag with a #1 nozzle. For doughnut design, pipe a circle on the inside and outside to form a ring and leave to harden for a few minutes. Thin out icing with remaining 10ml of water and "flood" the inside of the circles. Use a toothpick to spread out the icing to the edges. Before the icing dries, scatter sprinkles across the top and serve!
Have you challenged yourself with a Bake Off Challenge yet? If you have, let me know!