Cook’s Notes
Sweetly
Does It 28 Piece
Complete Icing Set
Method
RRP: £11.49
Harts Price: £10.34
Master Class
Ceramic Large
Baking Tray
RRP: £12.99
Harts Price: £11.69
61
www.hartsofstur.com
1. Put the butter and sugar into a bowl or
stand mixer and beat together with a wooden
spoon or using the paddle attachment on the
mixer until really smooth. Beat in one egg at
a time, then add the lemon extract. Add the
flour, baking powder and salt and beat again
until a dough forms. Shape it into a ball, wrap
in cling film and chill for 30 minutes.
2. Preheat the oven to 180°C/Fan 160°C/
Gas 4. Line a large baking sheet with baking
parchment.
3. Divide the chilled dough into three equal
pieces, wrap them individually in cling film
and freeze the ones you don’t need.
4. Flour a piece of baking parchment, and
roll out the dough to a thickness of 5mm.
Transfer to the freezer on the board or a tray
for 15 minutes so that the dough is as firm as
possible for cutting.
5. Using whatever cutter shape takes your
fancy, stamp out the biscuits. If you want to
make edible gift tags, use a straw or
the tip of a 5mm piping nozzle to make a hole
for the ribbon about 1cm from the edge.
6. Transfer your shapes to the lined baking
sheet and bake for 10–12 minutes, until they
are firm but still pale. Keep your eye on them
as some may bake more quickly than others,
depending on your oven. Using a fish slice
or palette knife, transfer the biscuits to a wire
rack to cool.
7. Meanwhile, get on with the icing. Put the
egg white into a bowl and gradually beat in
the sugar using a wooden spoon. Add the
lemon juice a little at a time until you have a
thick, creamy icing that will pipe easily but not
run off the biscuits. Fit a piping bag with a fine
nozzle and fill it with the icing (you can fill the
bag more easily by placing it in a vase or jug
and folding it open over the rim – don’t overfill
it, and twist the end shut). Any unused icing
must be kept covered or it will go hard.