Food, Recipes

2 blondes and a rolling pin….

Everybody has a bucket list before they go 6 feet under….and mine is to be a better baker! Patience is the key to the perfect cake…I think that is where the problem starts.
As they say …small steps at a time! So 2015 I will start to perfect biscuit baking.
And what’s better than a simple delicious golden brown shortcake biscuit, and to bake this with my favourite girl….even better!
She loves getting her hands dirty in the kitchen and are always willing to help. Even with washing the dishes (and the floor and the windows) afterwards.
And what a ‘’combo’’ we were!!
This recipe is really really easy. It is basically flop free.
The dough can be cooked from frozen. Very handy for those lazy winter days.

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Recipe:

175 g Soft butter
200 g Caster sugar
2 large Eggs
1 teaspoon vanilla essence
400 g Cake flour
1 teaspoon Baking powder
1 teaspoon Salt

Method:
Preheat oven to 180°C. Cream the butter and sugar together until pale and then beat the eggs (one at a time) with vanilla essence. In another bowl, combine cake flour, baking powder and salt. Add the dry ingredients to the butter and eggs and mix gently.
Halve the dough and wrap each half with clingfilm and rest for at least 1 hour.
Sprinkle a clean surface with some flour and start rolling!! Roll to about ½ -1cm thick.
Cut into whatever shape your heart desire!! The coolest cutters are available at baking shops these days. Start a collection! (because you are never going to start a band)
Bake for 8-12 minutes, depending on the size, until golden brown.  Cool on a rack.
(Original recipe by Nigella Lawson – with a few twists by Olivea)

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Royal Icing:
This is where the real fun begins and where the creative juices awaken! You can go “bos’’ with glitter, 1000’s, chocolates, jelly tots, silver balls. So many options.
Ingredients:
2 Large egg whites
3 cups Icing sugar
Method:
Beat the egg whites until almost set and add the icing sugar. Beat for 5 minutes until white and piping consistency. If it looks too thick in texture– add a dash of lemon juice.
For me, gel colouring works the best. You only need a drop and the colours are always vibrant and the gel does not make the consistency less thin.
Decorate and go wild!! Kids like sweets, no matter the taste or colour! Getting them involved with you in the kitchen and seeing there little faces lighten up is priceless.

You will be the coolest mum on the block!

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