‘Biscuit’ Biscuits February 25, 2015 – Posted in: Food

Have you met Biscuit? He is my new 4 month old French Bulldog pup. He is the cutest and attracts a lot of attention. Because his name is Biscuit we decided to spend a Friday funday baking these adorable (if we do say so ourselves) Biscuit inspired frenchie biscuits. I will be honest and say I ate at least 5 myself after shooting this. They were so yummy!

You can follow Biscuit on Instagram here (yes he is on his way to internet fame, if its up to me!) and follow Nikki our foodie here at Zana who made these biscuits happen.

 10890509_322706894597590_141541413_n10852604_861660727230282_1242987594_n

 

biscuit-12

Basic Sugar Cookies

Makes about 12 biscuits
•    3 cups flour
•    1 teaspoon baking powder 1 cup unsalted butter
•    1 cup sugar
•    1 large egg
•    1 teaspoon vanilla extractIn a medium bowl whisk together flour and baking powder, set aside.
With an electric mixer, using the paddle attachment, cream butter and sugar together until it become light and fluffy, than add egg and vanilla and continue mixing about 1-2 minute.Flour mixture add slowly, about a cup at a time and mix until dough forms and begins to pull away from the sides of the bowl.Gather up dough and press it together. Roll the dough into a ball, wrap with plastic wrap, and refrigerate for about 2 hours.Preheat the oven at 180C and line large cookie sheet with parchment paper.Take out about half of the dough, and leave the rest in the fridge until it’s ready to use. Between two pieces of parchment paper or thick plastic, roll out the dough about 2.5cm thick. Using the Frenchie template, cut out the cookies on a baking tray (if you cut them and transfer them they will not hold their shape) and place in the freezer for a minute or two before you place them in the oven.Bake for about 8 minutes and remove from the oven, leaving them on the tray to cool and harden. Repeat the process with the rest of the dough and allow the biscuits to cool before icing.

biscuit-3

biscuit-2

 

Lemon Royal Icing

Makes about 2 1/2 cups

•    2 large egg whites
•    4 cups sifted confectioners’ sugar
•    Juice of 1 lemon
•    3 drops glycerin

Beat the whites until stiff but not dry. Slowly start adding the sugar in batches until the icing becomes snowy white. Add the lemon juice and glycerin and beat for 1 minute more. If icing is too thick, add more egg white, it it’s too thin add more icing sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.

Divide the icing  into a few bowls (as many as the amount of colours you are going to be making) and mix your colours.

_

We iced our biscuits with a piping bag and in the following order:

  1. Black base for the face
  2. White or brown face markings
  3. White for eyes
  4. Pink for tongue (we dipped a tooth pick into the red colouring and pulled it through the pink tongue to make the stripe)
  5. Brown for eyes
  6. Black nose and dots in eyes

_

Here are some tips for icing your biscuits:

  1. Only pipe your biscuits once they’ve cooled down
  2. To do the base colour for the face, outline the biscuit leaving a border and then flood the biscuit with icing
  3. Allow icing to dry a bit before adding another colour on top
  4. The icing will take a while to dry completely so maybe make these the day before you need them.

 

 

 

biscuit-15