|Photo: Birthday biscuits recipe|
Need ideas for cooking with kids? The Lebanese Recipes Kitchen invites you to try Birthday biscuits Recipe. Have some fun with the kids in the kitchen and get them helping to make everything from muffins to main meals.
These ring biscuits are perfect for parties and work well in any shape, get the kids to help.
Prep 30 mins
Cook 10 mins
250g plain white flour
85g golden caster sugar
175g unsalted butter , at room temperature, cubed
2 tbsp lemon curd
250g white icing sugar
1 tbsp strawberry conserve (we used St Dalfour)
Heat panggangan to 180C/fan 160C/gas 4. Put the flour, sugar and butter into a food processor. Whizz until the mixture forms crumbs, then pulse a little more until it forms a ball.
Spread a large sheet of baking parchment over the work surface and turn the dough onto it. Dust with a little flour, then roll out to about the thickness of two £1 coins. Stamp out 24 rounds using a 5cm round fluted cutter, then cut out the middles with the end of a piping nozzle. Carefully peel the rest of the mixture away from the stamped shapes. Lift onto baking sheets and bake for 10 mins until pale golden. Cool on a wire rack.
Put the lemon curd into a bowl with 2 tbsp boiling water and mix until smooth. Sieve in 175g of the icing sugar; stir together to make a smooth icing. Put the strawberry fruit spread in another bowl and add 2 tsp boiling water, mix, then sieve in the remaining icing sugar.
Spoon the lemon icing over the biscuits, then drizzle or pipe over the pinky icing. Leave to set for at least 20 mins. Will keep for up to 2 days in an airtight tin, longer if left un-iced.
Nutrition per serving
149 kcalories, protein 1g, carbohydrate 24g, fat 6 g, saturated fat 4g, fibre 0g, sugar 16g, salt 0.01 g
Recipe from Good Food magazine, July 2007.