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Jekk Joghgobkom 07-03-2020

EASTER BISCUIT RING

Serves 16-20

Ingredients

275g plain flour

175g butter

125g caster sugar

1 tsp vanilla extract

2 medium egg yolks plus 2-3 tsp egg white

For the icing

500g royal icing sugar

You will also need

Easter cutters
pink, blue and yellow food colours

Icing bag and fine nozzle

Ribbon 50cm long

 

Method

-          Preheat the oven to 180C/Gas4; line 2 baking trays with baking paper

-          Blend the flour, butter, sugar and vanilla to crumbs in a food processor, add the egg yolks and 2 teaspoons of egg white and pulse until the mixture starts to clump together; add a little more egg white if needed

-          Tip onto a work surface and bring together with your hands; dust the work surface lightly with flour and roll out the dough to a 1cm thickness; take a plate of about 28cm diameter and cut around it to make a large disc, taking away the trimmings from the outside; transfer to one of the baking trays, then place an 18cm plate in the centre of the disc and cut around it, lifting out the central piece to leave a biscuit ring

-          Bring all the trimmings together and re-roll, then cut out biscuits using Easter cutters and flower cutters; arrange the biscuits on the second tray, and leave a little room between them and if necessary, place some in and around the ring on the first tray

-          Bake for 14-15 minutes until the biscuits are pale golden at the edges; leave to cool completely on the trays

-          Sift the royal icing sugar into a mixing bowl, add 80ml water and beat to make a stiff, pipeable icing; place about a third of the icing into a bowl, leave this white, and cover; add enough water to the remainder to make a very thick pouring consistency; it should become flat after a few seconds when you pour it from the spoon back into the bowl; divide between 3 small bowls and tint them pastel pink, blue and yellow, using a few drops of food colouring; cover the bowls when not in use

-          Snip the end off a piping bag and add a writing nozzle; fill with half the white icing, then pipe a thin line around each of the Easter biscuits and a wavy line around the inner and outer edges of the garland; keep the bag of icing in an airtight container when not using to prevent it drying out

-          Using a teaspoon, pour a little coloured icing into each of the Easter biscuits to flood between the edging lines, use a cocktail stick to ease it to the edges and pop any air bubbles

-          Heat the oven to its lowest setting (about 60C) and return the biscuits to the oven to dry out for 15 minutes; allow to cool completely, then add details with white piping icing and leave to set

-          Moving on to the garland, thin out the remaining white icing with water in the same way as before and use to flood in between the wavy lines

-          while this icing is still wet, arrange the Easter biscuits on the ring; leave to dry and set, then add the ribbon

 

CIRKU BIL-GALLETTINI TAL-GHID

Ghal 16-20 persuna

275g dqiq plain

175g butir

125g zokkor fin

Kuccarina estratt tal-vanilla

2 isfra tal-bajd ta’daqs medju u 2-3 kuccarini abjad tal-bajd

Ghal-gelu

500g royal icing sugar

Ikollok bzonn ukoll

Forom tal-gallettini gal-Ghid

Kuluri tal-ikel roza, blu u isfar

Borza tal-gelu u zennuna fina

Zigarella twila 50cm jekk trid

 

-          Sahhan il-forn ghal 180/Gas 4; iksi zewz trays tal-forn, bil-karta tal-forn

-          Hallat flimkien, id-dqiq, il-butir, iz-zokkor u l-vanilla go food processor, sakemm isiru bhal frak tal-hobz, zid l-isfra tal bajd u 2 kuccarini mill-abjad tal-bajd u hallat sakemm it-tahlita tibda taghqad flimkien; zid izjed abjad tal-bajd jekk ikun hemm bzonn

-          Itfa’t-tahlita fuq il-bank tal-kcina u ghaqqadha b’idejk; roxx ftit dqiq u iftah l-ghagina ghal hxuna ta’1cm; poggi platt ta’madwar 28cm fuq l-ghagina u aqta’madwaru; nehhi l-bicciet li fadal; poggi l-ghagina fuq wiehed mit-trays tal-forn, u poggi platt iehor ta’madwar 18cm fin-nofs u aqta’madwaru biex tispicca b’cirku

-          Igbor il-bicciet tal-ghagina kollha flimkien u erga iftahha; aqta’forom tal-gallettini tal-ghid u poggihom fuq it-tieni tray; halli ftit spazju bejnithom; jekk ikun hemm bzonn poggi ftit mill-gallettini fin-nofs tac-cirku

-          Sajjar ghal 14-15 il-minuta sakemm jibdew jihmaru fix-xifer; hallihom jikshu kompletament fit-trays

-          Gharbel il-royal icing sugar ghal go skutella, zid 80ml ilma u habbat biex tispicca b’icing mghaqud li tista tippajpja bieh; poggi terz ta’dan l’icing go skutella u hallih abjad u ghattih; zid bizzejjed ilma mal-kumplament tal-icing biex ikollok icing li tista tferraw; qassam dal-icing fi tlett skutella zghar u hallat ftit kulur roza, blu u isfar go kull wahda; ghatti l-iskutelli meta ma tkunx qed tuza l-icing

-          Aqta t-tarfa ta’ borza tal-piping u poggi zennuna li tikteb biha; imliha b’nofs l-icing abjad u ipajpja lina irqiqa madwar il-gallettini u lina mmewwga madwar ix-xifer ta’gewwa u ta’barra tac-cirku

-          B’kuccarina, ferragh ftit mil-icing tal-kulur fin-nofs ta’kull gallettina; uza toothpick biex tressqu sax-xifer tal-linja bajda

-          Sahhan il-forn ghal-inqas temperatura li tista (madwar 60C) u erga poggi l-gallettini fil-forn ghal madwar 15 il-minuta biex jinxfu; hallihom jikshu kompletament imbaghad zejjinhom bl-icing abjad

-          Itfa’ftit ilma fl-icing abjad li fadal biex thollu ftit u ferraghu bejn il-linji ta’fuq ic-cirku

-          Meta l-icing ikun ghadu artab, poggi l-gallettini fuq ic-cirku u hallihom jaqghadu imbaghad zid iz-zigarella jekk trid

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