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Flower Fairy Biscuits

Prep

30 mins

Bake

30 mins

Serves

10-12

Difficulty

Easy

About

These Floral Flower Biscuits are a treat to be enjoyed with family and friends- adding the perfect touch to your picnic in the Spring sunshine!

made using

Fondant Icing Sugar

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Instructions
Ingredients
Reviews
Step 1

Place the butter and sugar in a food processor. Grate the zest of half the lemon and add to the processor. Blend. Squeeze a teaspoon of lemon juice into the processor with the flour and egg yolk. Process until dough forms.

Step 2

Turn the dough out onto a sheet of baking paper and knead until smooth. Wrap in cling film and refrigerate for 30 minutes.

Step 3

Meanwhile, preheat the oven to 180°C/350°F/Gas Mark 4. Roll out half the dough between two sheets of baking paper to approximately 5mm thickness, then peel off the top sheet.

Step 4

Using a metal cutter, stamp five squares into the dough, then lift away the dough around the squares, leaving the five biscuits. Lift the baking paper onto a baking sheet.

Step 5

Repeat Step 3 and 4 with the remaining dough.

Step 6

Bake the biscuits for 15 minutes. Cool on the baking sheet for five minutes, then transfer to a wire rack to cool completely.

Step 7

Rest a sieve over a bowl, add some TATE & LYLE® ICING SUGAR and use a spoon to press it through the sieve. Add the water and stir until smooth. Spoon the icing over each biscuit, then press the flowers into each. Let the icing set and serve!

TOP TIP

Add water to the icing very gradually as you don't want it to be too runny or it'll come straight off your biscuits!

Ingredients – 5 items

Serving

1

For the biscuits

Butter

Butter

Unsalted, diced

100 g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

100 g
Lemon

Lemon

1
Flour

Plain flour

175 g
Eggs

Large egg yolk

1

To decorate

Tate & Lyle Pure Cane Fondant Icing Sugar

250 g
Water

Water

Cold

2 tbsp

Edible flowers

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4 tbsps Tate & Lyle Fairtrade Cane Icing Sugar

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Ingredients (15 cookies):

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25g Corn Flour

2 tbsp Water

150g Caster Sugar

150g Unsalted Butter

1 Large Egg

1 tsp Vanilla Extract

Pink Food Colouring, 3 Drops

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80g White Chocolate, Chopped 

250g Plain Flour, Sieved.

½ tsp Bicarbonate of Soda.

175g White Chocolate, for decorating

Red Food Colouring

Rose Petals (Optional)

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160g softened Unsalted Butter.
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100ml White wine or Rose
100ml Water.
50g Caster Sugar.
Handful of fresh mint roughly chopped.

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100% Pure Cane Sugar - it really doesn't get more versatile than this.

Made from sugarcane plant juice and nothing else, these finer crystals are designed to dissolve quickly in all kinds of bakes!

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