Ingredients
175g Butter
175g Caster Sugar
1 Egg
125g Self Raising Flour
175g Plain Flour
To decorate:
400g icing sugar
3-4 tbsp water
2-3 drops food colourings of your choice
Method
Preheat the oven to 180C/Gas Mark 4.
In a large bowl cream together the butter and sugar until light and fluffy.
Then beat in the egg.
Once thoroughly combined add both flours gradually, mixing thoroughly until the mixture is firm and slightly sticky.
Keep the stainless steel tube secure in the handle of the gun and open the top nozzel and spoon your mixture in to the tube.
Select which style of biscuit you’d like to make and attach the stencil to the biscuit press (see instructions for more information on the last two steps).
Squeeze the lever a few times until the mixture starts to come out, then scrape off any excess.
Place the ring flat against a non-stick baking tray and and squeeze the lever once, (this step is much easier if you do not grease or cover the baking tray with baking parchment).
The first couple of times there may be a mess on the baking tray, but after that it should leave a perfectly formed biscuit shape.
TIP: If your dough is too sticky it will not release properly, if this is the case add more flour to the mixture.
Place in the oven for around 10-12 minutes or until golden brown.
Once browned, take the biscuits out of the oven and immediately scrap off the baking tray using a palette knife.
Leave to cool on a wire cooling rack.
To make the icing sugar, in a large bowl sift the icing sugar and gradually stir in enough water to create a smooth mixture.
Add a few drops of food colouring to the mixture and stir, add a few more drops of colouring to reach your desired colour.
Spoon the icing mixture in to your icing press and create a range of patterns with our variety of nozzles.
Products Used
HOME MADE TRADITIONAL STONEWARE 24CM MIXING BOWL
CLASSIC COLLECTION MECHANICAL KITCHEN SCALE
MASTER CLASS BISCUIT AND ICING SET