Subj : St. Valentine 10
To   : All
From : Dave Drum
Date : Sat Feb 13 2021 20:23:12

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Valentine Biscuits
 Categories: Cookies, Desserts, Snacks
      Yield: 80 Servings

    500 g  Plain flour
    250 g  Butter
    250 g  Caster sugar
      2 lg Eggs
           Zest of 1 lemon
           Coloured royal icing; see
           - below

  Beat the butter in a large bowl until creamy. Add the
  sugar and lemon zest then mix well. Add eggs and beat
  until incorporated. Sift in half of the flour and beat
  until incorporated, then repeat with the remaining
  flour.

  Gently knead the dough in the bowl until it holds
  together as a ball. Transfer the dough to a clean work
  surface and briefly knead again. Shape the dough into a
  thick rectangle and wrap well in plastic wrap. Chill for
  2 hours.

  Set oven @ 180+|C/360+|F. Line baking trays with baking
  paper.

  Roll dough out thinly on a floured surface, to a
  thickness of about 5mm. Cut out heart shapes then
  transfer to prepared baking trays.

  Bake in preheated oven for 10 to 15 minutes (after the
  first tray, the baking time is shorter) until golden
  brown. Remove from the oven and let cool completely
  before decorating.

  DECORATING TECHNIQUES:

  For the flood technique, use runny royal icing in a
  piping bag with a small, round #2 tip. See tip below.

  Pipe a line around the edge then fill in the centre.
  Evenly distribute the icing with scriber tool.

  For hearts, add dots of a different colour onto wet
  icing then drag scriber tool downwards through dots.

  For lips, add an oval shape onto wet icing use scriber
  tool to shape into lips.

  Pipe a line around the edge then add stripes and turn
  into feathers or patterns.

  Or, add little dots or turn them into hearts.

  To create a marble effect, pipe lines of different
  colours across a base layer then drag the scriber up and
  down through the lines.

  Allow the icing to set hard (this can be helped along by
  placing in a low oven for about 10 to 15 minutes) and
  then enjoy with someone you love!

  EXCESS DOUGH: To use the excess dough after cutting out
  the hearts, gather the excess pieces, knead them briefly
  and roll them out and cut them out as described above.

  TO MAKE THE ROYAL ICING: Sift 375g icing sugar into a
  bowl. Into a separate bowl whisk 2 eggs whites (about
  60g) until they become frothy. Add the icing sugar to
  the egg whites, a spoonful at a time until the mixture
  becomes very stiff and stands up in peaks. If desired,
  you can also add a teaspoon or two of lemon juice to
  thin the mixture out. For an eggless royal icing
  version, use 375g royal icing sugar with about 40 to
  50ml lemon juice (more or less depending on the
  consistency you desire).

  Makes: 80 biscuits

  RECIPE FROM: http://allrecipes.com.au

  Uncle Dirty Dave's Archives

MMMMM

.... "Every crowd has a silver lining." -- Phineas Taylor Barnum

--- BBBS/Li6 v4.10 Toy-5
 * Origin: Prism bbs (1:261/38)

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