I am desperate to do more sophisticated fayre…
It’s lovely having kids around the house to eat the cupcakes etc, but I am so keen to move on and try my hand at something a little more demanding, but also something clean, fresh and crisp.
There’s something about white and silver – with a little pearl lustre – that evokes the sense of weddings (or today, Christmas!). Did anyone else get sugared with snow today? It lay, meaning sledging was on the cards down the hill at work! Such fun! Don’t you just love that muffled sound that snow brings, the feathery light flakes brushing your cheeks with their icy softness? Reminds me of dusting cakes with icing sugar, or frosting cupcakes with the lightest of italian meringue buttercream.
These biscuits would make lovely wedding favors – especially for a winter wedding. Imagine them, all wrapped up in crisp cellophane, glittery silver ribbon nestled into glistening snowflakes, spread across the table…
I used a basic shortbread biscuit recipe… James Martin’s, actually: (Taken directly from Good Food Channel)
- 175 g chilled unsalted butter, plus more for greasing
- 225 g flour
- 60 g caster sugar, plus more for dusting
- 1 pinches salt
- 1 tsp vanilla extract
- Dice the butter and put into a mixing bowl to soften a little. Sift over the flour, caster sugar, salt and vanilla extract. Rub together with your fingertips and form the mixture into a ball.
Lightly flour the work surface. Roll out the shortbread and cut into strips approximately 4cm wide and 10cm long. Lay the biscuits out on a greased baking sheet and prick the surfaces all over with a fork. Refrigerate for 30 minutes.
Preheat the oven to 180C/gas 4.
Sprinkle sugar over the shortbread then bake for 8 minutes, or until firm to the touch. Cool before removing from the baking sheet.
When cooled – brush over a tiny amount of jam, then decorate as you wish!