Snowflake Biscuits Recipe
Uploaded by Renshaw Baking
- 125 g butter or margarine
- 55 g caster sugar
- 180 g plain flour – sieved
- 500 g Renshaw Original White Marzipan
- 250 g Renshaw White Flower and Modelling Paste
- 6 cm round cutter
- Snowflake cutter
- Apricot jam
- Gel paste colours
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Heat the oven to 190°C/375°F/gas mark 5.
Cream together the butter and sugar until it's nice and smooth then gradually stir in the flour to form a smooth paste. This is your shortbread dough mix.
Wrap the shortbread in cling film and leave to rest in the fridge for 30 minutes.
Remove from the fridge and knead the dough lightly and roll out to the desired thickness, cut out shapes using the round cutter.
Place the discs on a greased and lined baking tray and bake for approximately 12 minutes or until the shortbread is a light golden brown
Remove from the oven and leave to cool on a cooling rack for 30 minutes.
Divide your biscuits up into 6 piles so you will have an equal number of each colour.
Knead your marzipan until it is smooth and pliable. Split your marzipan into 6 sections for adding colour (or less depending on how many colours you're using). Add a small amount of gel colour to each section and knead in. Add a small amount at a time to build up colour.
Pin out the marzipan to approximately 3mm thick or thicker if desired on a surface lightly dusted with icing sugar.
Cut out disks of marzipan the same size as the shortbread round.
Spread the biscuits with apricot jam and place the marzipan disk on the biscuit. Repeat for each colour.
Take the Renshaw White Flower and Modelling Paste and knead it until it becomes soft and pliable. Dust the work surface with an even layer of icing of icing sugar and pin out to approximately 2/3mm thick.
Using the snowflake cutter cut out enough shapes to decorate the biscuits.
Stick the snowflakes on to the marzipan discs with a little cooled boiled water.
Sprinkle with edible Silver Lustre Dust to add a little sparkle to your biscuits.