Get that baking feeling with Dr. Oetker (www.oetker.co.uk)BISCUIT HEAVENWWW.FOODHEAVENMAG.COM OCTOBER baking heaven 45
Lemon hearts
MAKES 40
For the biscuits
125g (4½oz) unsalted butter,
softened
125g (4½oz) caster sugar
1 large free-range egg yolk
grated zest and juice of 1 lemon
250g (9oz) plain flour
7.5g (1½ tsp) Dr. Oetker Baking
Powder
1 Dr. Oetker Free-Range Egg White
Powder Sachet
300g (10½oz) icing sugar
Dr. Oetker Chocolate Silver Pearls
1 Line 3 large baking trays with baking
parchment. Put the butter and caster
sugar in a bowl and whisk until pale and
creamy. Whisk in the egg yolk and
lemon zest.
2 Sieve over the flour and baking
powder and carefully mix together to
make a mixture that resembles a
crumble topping. Using your hands,
bring the mixture together to form a firm
dough. Turn onto a lightly floured
surface and knead until smooth
and pliable.
3 Roll out the dough to a thickness no
greater than ½cm (¼in). Using a 6cm
(2½in) wide heart-shaped cutter-stamp
out approx. 40 cookies, re-rolling the
dough as necessary. Arrange on the
prepared baking trays, prick lightly with
a fork and chill for 30 minutes. Ten
minutes before baking, preheat the
oven to 18 0 °C /Gas Mark 4.
4 Bake the cookies for about 10 minutes
until firm and lightly golden round the
edges. Leave to cool on the baking trays
for 10 minutes before transferring to a
wire rack to cool completely.
5 To ice, make up the egg white powder
using 30ml (2 tbsp) warm water and the
lemon juice as directed on the packet.
Sift the icing sugar into a bowl. Add the
blended lemony egg white.
6 Carefully combine the wet and dry
ingredients together to make a soft,
spreadable icing – if it is too stiff, add a
few drops of lemon juice, or if too dry,
add some more sifted icing sugar,
15ml (1 tbsp) at a time. Beat until smooth
and glossy.
7 Spoon approx. 30ml (2 tbsp) of the icing
into a small piping bag fitted with a No.2
size plain piping nozzle. Pipe a line approx.
1mm from the edge of all of the cookies.
8 Next, working on one heart at a time,
spoon approx. 5ml (1 tsp) of the icing into7UḊFOLJKWFRRNLHV
MAKES 16
175g (6oz) butter, softened
150g (5½oz) caster sugar
½ tsp vanilla extract
200g (7oz) plain flour
50g (1¾oz) strawberry jam
50g (1¾oz) apricot jam or orange
marmalade
50g (1¾oz) lemon and lime
marmalade
1 Preheat the oven to 180°C/Gas Mark 4,
then line a baking tray with baking paper.
2 Cream together the butter and sugar
in a large bowl until light and fluffy. Mix
in the vanilla extract, then stir in the flour
to bring the mixture together to form
a dough.
3 Break off a chunk of the dough about
the size of a walnut, then roll it in your
hands to form a ball. Repeat until all the
dough is used up.
4 Place the balls onto the baking tray,
then press your finger into the centre of
each ball to create a hole about 1cm
(½in) wide and 1cm (½in) deep.
5 Fill each hole with jam, then bake in the
oven for 15-20 minutes until golden.TIP Roses’ lemon and lime marmalade
was the best jam to use to achieve a
fairly strong green colour, but you could
use food colouring instead. Simply put
some lime marmalade into a small bowl
and stir in a few drops of green food
colouring before filling the holes in
the cookies.the centre and gently spread it to fill the
centre, tapping gently to make an even
layer and release any air bubbles. Add a
little more icing if necessary in order to
achieve a smooth, well-covered surface.
9 Decorate with Sof t Silver Pearls and
place back on the wire rack while you ice
the remaining cookies.
10 The icing will be firm enough to ser ve
after 1 hour. For a firmer set, leave the
icing to dry for 4 hours – this icing will not
dry out to a crisp.