A friend of mine asked me to make some biscuits to use as favours for her wedding, and these are what I made. I used white chocolate coloured in a mint shade to match her colour scheme. Sorry in advance for the bad lighting in some of the photographs. I was short on time so a lot of the work was done whilst it was dark outside. We don’t get much daylight here during the winter months when compared to the summer. So back when I made these it was dark outside when I left for work and dark outside when I come home from work.
- 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 white chocolate
- Decorating glimmer sugar sprinkles or other decorating sprinkles of your choice
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.
3. Add your vanilla essence and cream the butter and sugar together fully with a fork.
4. Weigh out the flour and sieve it into the bowl.
5. Add a pinch of salt and fold everything together into a dough using your hands.
6. Put the dough into the fridge to chill for 30 mins.
7. Dust your work surface with flour and remove the dough from the fridge.
8. Start to preheat your oven on gas mark 5 and grease a baking tray with butter.
9. Roll out the dough to just under 1cm thick and use a heart shaped cutter to cut out the biscuit shapes.
10. Remove the excess dough and put it to one side to reuse later.
11. Carefully move the biscuits over to the baking tray, making sure that there is room for any expansion in between.
12. I placed them in the over near the higher side of the middle of the oven for 10 mins.
13. After I turned the tray around and left them for a further 5 mins.
14. 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.
15. Repeat steps 9 – 15 in order to use up the remaining dough.
16. Afterwards melt the chocolate in a bowl over a saucepan of simmering water on the hob. Remove from the saucepan once melted.
17. Immediately add a little of your gel food colouring to the melted chocolate and mix well. Use sparingly, but add more if required and mix fully.
18.Using the back of a tea spoon, spread the melted chocolate onto one half of a diamond shaped biscuit.
19. 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.
20. Repeat steps 18 – 19 for the remainder of your biscuits.
21. Gently move your biscuits into the fridge and leave them until the chocolate has set. Be careful not to let them touch each other while in the fridge. Afterwards you can transfer them into your favour wrapping/packaging. I used little clear cellophane bags with gold twist ties on top as shown below.