Using a round cookie cutter 5-6cm in diameter, cut out as many circles as possible and transfer them to the lined baking tray, placing them a few centimetres apart. On a lightly floured work surface, tap the pastry all over with a rolling pin to soften slightly, then roll it out to about 5mm thickness. Remove one piece of pastry from the fridge and if it has been chilled for more than a few hours, allow it to rest at room temperature for 10 minutes. When ready to bake the biscuits, preheat the oven to 160C fan/gas mark 4 and line two baking trays with baking paper. Refrigerate for at least 1 hour, or up to 3 days. ![]() Divide the pastry into two equal pieces, wrap each loosely in clingfilm and press gently to form two flattish discs. Lightly flour a clean work surface then tip the dough out on it and knead gently into a smooth ball. Lightly whisk together the egg yolk and water then add to the mix, pulsing a few times until the pastry just comes together – it will be quite soft and wet so don’t over-process it. Add the butter and lime zest and pulse a few times until the mixture is the consistency of fresh breadcrumbs. To make the biscuits, place the flour, icing sugar and salt in a food processor. To assemble redcurrant or cranberry jelly 120g desiccated coconut 40g ![]() Makes 24 For the biscuits plain flour 300g icing sugar 90g salt ¼ tsp unsalted butter 200g, fridge-cold, cut into cubes limes finely grated zest of 2 egg yolk 1 ice-cold water 20mlįor the marshmallow gelatine 5 sheets, platinum grade water 100ml caster sugar 180g liquid glucose 1 tbsp, or golden syrup egg whites 70g (from 2 eggs) fine sea salt ⅛ tsp natural coconut extract a few drops You will need a sugar thermometer for this recipe.
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