Gemstone Biscuits Recipe

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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.

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  • 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

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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.

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

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

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

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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.

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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.

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

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

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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.

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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.

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

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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.

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

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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.

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