I’m Back…. with Butterfly Biscuits!

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It’s been a while since my last post and I totally blame it on the holiday season and trying to max out the last few days that we could squeeze out of this summer. But, with the way the weather has been today, I can truly say that winter’s bite is definitely in the air… Although I do love butterflies, tonight’s post is mainly inspired by my visit to the Cake and Bake Show yesterday. The exhibition was great, I picked up a few tips (tasted some interesting goodies:)) and subscribed to the new Cake Decorating weekly magazine so be prepared for a few sweet and fun recipes to warm us all up for the cold months to come 🙂 Enjoy!

Ingredients

– 125g unsalted butter
– 125g caster suger
– 1 medium egg
– 1tsp vanilla extract
– 250g plain flour
– 1 Portion Royal icing – drop me a note if you would like this recipe.

Method

1. Beat the butter and sugar together with an electric mixer until light and creamy
2. Add the egg and vanilla extract and mix together.
3. Sift half the flour into the bowl and mix together then add the other half and mix until combined,
4. Knead the dough until smooth, then wrap in clingfilm and leave in the fridge for 30min.
5. Preheat the oven to 180C.
6. Roll out the dough on a floured surface to about 4mm thick and use your cookie cutter to cut out.
7. Place on a baking tray and bake for 10-15mins until light golden brown.
8. Cool before icing.

TIP: When using Royal Icing you should always outline your shape with slightly thicker icing before diluting a bit with water to “flood” the rest of the shape, avoiding messing over the edges. 🙂

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