Nostalgic treat [640x631]


Iced Gems 糖霜饼干 (Yields about 180-185 biscuits) (recipe references: Beverly Glock, Culinary Kitchenette, Cakes and Catwalks, Cherry on a Cake)

Biscuit base

• 200g plain flour • 1/8 tsp fine salt • 100g unsalted butter, cubed, cold • 80g caster sugar (original 100g) • 1 whole egg (weighs 60g with shell) • 1/2 Tbsp golden syrup Steps

  1. Sift the flour with salt. Then add the unsalted butter. Use the fingers to press the butter into the flour until the mixture resembles coarse sand.
  2. Next, add the caster sugar, egg and golden syrup into the mixture.
  3. Use a butter knife to mix all the ingredients into a dough.
  4. Divide the dough into 2 portions. Place each portion in between 2 sheets of parchment/baking/cooking paper. Then roll using rolling pin until about 1/2 inch thickness. Place both portions into fridge to chill for at least 1hr.
  5. Take out one portion of dough and stamp the biscuit into desired shapes. After stamping, the remaining dough can be re-used, just repeat step 4 and stick the dough back to the fridge until firm. Meanwhile, repeat with the other portion of dough. Keep repeating till all dough used up.
  6. Place the stamped cookie dough on a baking tray lined with baking paper/silpat mat. Bake at 180 degree celsius (fan mode) for 8-9 minutes till golden brown. Let the biscuits cool down completely before piping the icing. Royal icing

• 290g icing sugar, sifted (original 300g) • 2 tbsp meringue powder • 4 tbsp warm water Steps

  1. Mix the icing sugar, meringue powder and warm water in an electric mixer. If the mixer is heavy-duty, mix at low speed for 7-10 mins; if mixer is handheld, mix at high speed for 10-12 mins.
  2. The royal icing will turn from initial opaque to white (like photo).
  3. Divide the icing into desired portions and tint with colours accordingly.
  4. Transfer the coloured icing into piping bags and pipe onto the biscuit base
  5. Let the icing set/harden for at least 2-3 hrs. If the biscuits turned slightly soft, place them into the oven for 15-20 mins (DO NOT bake/turn on the timer, just use the remaining heat from the oven if it's still hot OR turn temperature to about 100 degree celsius without turning on timer).
  6. Let the biscuits cool down completely and store in airtight container.
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