Have you ever had a friend that you’ve never actually met in person but but never the less you felt like the two of you were kindred spirits? That’s how I’ve felt about my friend Claire from the very beginning ……………..
…………….. I’m not sure how we even first connected as we hail from opposite sides of the globe, but we’ve been blogging buddies almost since the very beginning days of The Café. I think you’ll enjoy meeting and getting to know Claire as much as I have ………………. she’s an amazing little cook, not being daunted by even the most complicated recipes or challenging techniques. Claire’s here today with a fun and fabulous looking recipe, I’ll let her tell you all about it but be sure to take a hop on over to “the land down under, say hello to Claire and check out her wonderful blog!
When Chris asked me to guest post so she could have more time to spend with her family and its newest member I jumped at the chance and knew I had to make something that you could serve to welcome a new baby.
I waited with baited breath to see whether I’d be baking something fit for a king or pretty enough for a princess and when the beautiful little Emery Kate arrived I had my recipe.
I didn’t stop there though. While it’s not as clear in the photos as I’d like, the icing was an ombre effect achieved through adding a few tiny drops of pink colouring after icing every two biscuits.
I should say it was intentional but some of the photos remind me of little ballet slippers, something I’m sure is a feature in Chris’s family.
Thanks for having me Chris and thanks for welcoming me to The Café everyone. I’d love it if you visited me down under at Claire K Creations.
60g (2oz) butter
½ cup firmly packed brown sugar
¾ cup golden syrup
1 free-range egg
2 ¼ cups plain (all-purpose) flour
½ cup self-raising flour
¼ cup cocoa powder
½ tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp mixed spice
2 tsp ground ginger
Ingredients for the Icing/Frosting
Juice of half a lemon
1 free-range egg white
1 ½ cups icing sugar (confectioners sugar)
Pink food colouring
1. Place the butter, sugar and golden syrup in a small saucepan and heat over low heat, stirring, until the mixture is nice and smooth.
2. Transfer the mixture to the bowl of your electric mixer and leave to cool for 10 minutes.
3. Add the egg and beat it through then mix in the flours, cocoa, bicarbonate of soda and spices.
Mix until the dough is no longer sticky.
4. Spread a piece of plastic wrap on your bench and shape the dough into a ball on top of it then flatten it out to a disc shape.
5. Wrap it up and place it in the fridge for at least 30 minutes.
6. Pre-heat the oven to 160C (350F) and line two baking trays with parchment paper.
7. Take the dough out of the fridge and cut it in half like a pizza then in half again and repeat until you have 8 equal wedges.
8. Flour your bench and then working with one wedge at a time, roll the dough into a sausage shape 2cm (1in) thick and 30cm (12in) long.
9. Slice it up into 5cm (2in) pieces then shape the ends to round out the corners. Place them on the baking trays leaving 2cm (1in) between each one. Repeat with the rest of the dough.
10. Bake the biscuits for 15 minutes or until they are just firm to touch. Leave them to rest on the baking tray for 5 minutes then transfer to a wire rack to cool completely.
11. To make the icing, whisk the lemon juice and egg white together until frothy then slowly add the icing sugar. You may not need the whole 1 ½ cups but you will need to make the icing quite thick so it doesn’t drizzle down the sides of the biscuits.
12. Pour a little pink food colouring into a small ramekin.
13. When the biscuits have cooled, spread two with icing. Dip the toothpick in the pink colouring then dab it in the icing. Repeat so you have dipped it three times then stir the icing until the colour is uniform. Ice two more biscuits then repeat. (You can leave this step out and make them all one colour if you like.)
Leave the icing to set and then gobble them up.
Recipe adapted from Super Food Ideas, April 2013