Gemstone Biscuits Recipe

_IMG_6798 copy

I wanted to bake some biscuits that were decorated with chocolate and sprinkles. These little diamond shaped treats are what I came up with, but you could use any shape biscuit cutter that you like.

_IMG_6799 copy

Ingredients

  • 200g unsalted butter allowed to reach room temperature
  • 150g granulated sugar
  • 300g self-raising flour
  • Pinch of salt
  • 1 teaspoon vanilla essence or other flavouring of your choice
  • Gel food colouring in colour of your choice
  • 200g chocolate
  • Sprinkles/Hundreds and Thousands

_IMG_6773 copy

Method

1. Start by weighing out your sugar and adding it to a bowl.

2. Then weigh out your butter. Cut it into cubes and add to the bowl.

_IMG_6649 copy

3. Add your vanilla essence and cream the butter and sugar together fully with a fork.

_IMG_6651 copy

4. Weigh out the flour and sieve it into the bowl.

_IMG_6654 copy

5. Add a pinch of salt and fold everything together into a dough using your hands.

_IMG_6656 copy

6. Make an indent in the dough and add a little of your food colouring to this.

7. Manipulate the dough until the colouring is fully incorporated. Add more colouring if required and repeat.

_IMG_6751 copy

8. Put the dough into the fridge to chill for 30 mins.

9. Dust your work surface with flour and remove the dough from the fridge.

10. Start to preheat your oven on gas mark 5 and grease a baking tray with butter.

11. Roll out the dough to just under 1cm thick and use a diamond shaped cutter to cut out the biscuit shapes.

_IMG_6753 copy

12. Remove the excess dough and put it to one side to reuse later.

_IMG_6758 copy

13. Carefully move the biscuits over to the baking tray, making sure that there is room for any expansion in between.

_IMG_6755 copy

14. I placed them in the over near the higher side of the middle of the oven for 10 mins.

15. After I turned the tray around and left them for a further 5 mins.

16. Once cooked, I removed them from the oven and carefully removed them from the tray and left to cool. Don’t worry if they seem a bit soft as they will harden as they cool.

_IMG_6760 copy

17. Repeat steps 11 – 16 in order to use up the remaining dough.

18. Afterwards melt the chocolate in a bowl over a saucepan of simmering water on the hob. Remove from the saucepan once melted.

_IMG_6604 copy

19. Using the back of a tea spoon, spread the melted chocolate onto one half of a diamond shaped biscuit.

_IMG_6762 copy

20. Then sprinkle your sprinkles over the chocolate half of the biscuit. Use a small plate to catch any excess and turn your biscuit upside down and give it a gentle shake to let the excess fall off.

_IMG_6767 copy

21) Repeat steps 19 – 20 for the remainder of your biscuits.

_IMG_6771 copy

22) Gently move your biscuits into the fridge and leave them until the chocolate has set before serving. Be careful not to let them touch each other while in the fridge.

_IMG_6791 copy

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s