ITP G24042 Easter Steel Cookie Cutters Mould Cake Biscuit Baking Tool Decoration Set 4 Pack 25cm x 19cm x 3cm

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It is important to use room temperature unsalted butter to make it easier to cream the sugar and butter together. There is a low risk of salmonella using egg whites, so it is best to use pasteurised egg whites when making royal icing. The really important part of icing biscuits with royal icing is the consistency of the icing sugar. The best way I can describe the texture is like toothpaste! Gel paste colouring is more potent, so you will not need much. It also doesn't fade as much over time, meaning your icing will look just as bright on the day after you make it as it does when you first decorate the biscuits.

Adding vanilla extract makes a sweet vanilla flavour biscuit; you can add other flavourings such as almond, lemon, rose or caramel flavouring. Or use a very finely grated citrus peel for a fresh zing. Plain flourTo make iced biscuits, which keep their shape during cooking, you need simple ingredients. We will let you know of possible substitutes or modifications below. Butter If you can’t find this then you will need the following ingredients to make your own royal icing using pasteurised egg whites. Icing Sugar Remould the leftover dough and roll again to cut some more, repeat until all biscuit dough is used. The liquid ones are weaker and not best for royal icing as the amount needed will change the texture.

Keep the remaining white icing covered with a moist tea towel over the top to prevent it from going hard. I like to split the dough into 3 equal-sized balls and place them into plastic wrap or a bag in the fridge to chill.

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When it comes to food colourings, they are not all created equally. Some are more potent than others, so you will need less to get the desired effect. Let the dough thaw in the fridge overnight before using it. Make ahead ready to go Easter treats when the grandchildren arrive. Tools Don't handle the dough with your hands too much; the warmth from your hands will melt the butter. Chill Cookie Dough before Cutting Transfer a small amount of white royal icing into a separate bowl to add your desired food colouring.

This helps with clean cuts and keep the biscuit's shape when you transfer it to a baking sheet to bake it and also helps stop it from spreading during cooking.

Cute Bunny Head, 3"

Baking powder is used with plain flour to help to create a light biscuit texture without puffing too much. Biscuit Dough Texture Cream of tartar is an acidic powder used in royal icing to stabilise egg whites and prevent it from crystallising. You can substitute cream of tartar with 1 teaspoon of lemon juice. Royal Icing Consistency Decorating tools for icing biscuits vary depending on how simple or detailed you want to make your finished Easter cookie.

Continue to read for more advice and suitable substitutions Or jump straight to the recipe card to start cooking Iced biscuits UK measurements as well as a converter for US measures included. Easter Cookie Ingredients

Large Butterfly Cookie Cutter

Royal icing sugar is the easiest to use if you can find it as it only needs water added to your desired consistency. Do not melt the butter as it will change the texture and make the biscuits spread too much during baking, ruining the cookie-cutter shape. Sugar Of course, you can use piping bags if preferred, in which case I recommend following the icing advice on our Christmas iced biscuit recipe. If you want to substitute the plain flour with self-raising flour, you will not need to add any baking powder, as it already contains some. Baking Powder When you're using cookie cutters to shape your biscuits, it's essential to chill the dough first before rolling.