New 年 Biscuits♥
Ingredients♥
225g butter
110g caster sugar
350g self-raising flour
1/2 tablespoon flour
6 tablespoons ラズベリー jam
1 tablespoon icing sugar
Method♥
1. Preheat the オーブン to 180C/375C/Gas 4 and lightly grease a baking sheet. Mix together the バター and sugar until creamy and smooth. Gradually work in the flour and salt. Bring together to form a firm dough.
2. Turn the dough on to a lightly floured surface. Roll out to a thickness of 5mm and using a 5cm round pastry cutter, cut out 24 rounds, rerolling and cutting the dough as necessary.
3. Cut holes from the middle of 12 rounds using a smaller cutter または the upturned end of a large piping nozzle.
4. Arrange the rounds on the baking sheet spaced slightly apart. Bake for 10 分 until risen and golden. Allow to cool on the backing sheet and then stransfer to a wire rack.
5. サンドイッチ round together with jam. Dust lightly with icing sugar just just before serving.
Ingredients♥
225g butter
110g caster sugar
350g self-raising flour
1/2 tablespoon flour
6 tablespoons ラズベリー jam
1 tablespoon icing sugar
Method♥
1. Preheat the オーブン to 180C/375C/Gas 4 and lightly grease a baking sheet. Mix together the バター and sugar until creamy and smooth. Gradually work in the flour and salt. Bring together to form a firm dough.
2. Turn the dough on to a lightly floured surface. Roll out to a thickness of 5mm and using a 5cm round pastry cutter, cut out 24 rounds, rerolling and cutting the dough as necessary.
3. Cut holes from the middle of 12 rounds using a smaller cutter または the upturned end of a large piping nozzle.
4. Arrange the rounds on the baking sheet spaced slightly apart. Bake for 10 分 until risen and golden. Allow to cool on the backing sheet and then stransfer to a wire rack.
5. サンドイッチ round together with jam. Dust lightly with icing sugar just just before serving.
