Blossom Biscuits Recipe
Made in a selection of pretty colors, these cookies make fabulous thank-you presents or favors. This recipe makes approximately 30-40 biscuits.
- 200g unsalted butter, softened *
- 200g caster sugar *
- Seeds of 1 vanilla pod * Pinch of salt *
- 1 medium egg * 400g plain flour, plus extra for dusting *
- 600g sugar paste * 2 tsp gum tragacanth (natural gum) *
- Yellow, orange, pink and red paste food color *
- A small amount of white vegetable fat (optional) *
- A small amount of apricot jam, sieved
- 4-5cm (1½-2in) round pastry cutter *
- Chrysanthemum silicon mold (Peggy uses a mould from First Impressions)
Preheat the oven to 175°C/gas mark 3. Line two baking trays with grease-proof paper.
- Preheat the oven to 175°C/gas mark 3. Line two baking trays with grease-proof paper.
- Cream the butter, sugar, vanilla seeds and salt in a mixing bowl until smooth.
- Beat the egg lightly in another bowl and slowly add to the butter mixture while still whisking. Sift the flour and mix until the dough just comes together.
- Gather the dough into a ball, wrap in cling film and chill for at least 30 minutes or until it feels firm and cool. Place the dough on a floured surface, knead briefly and roll to a thickness of 4–5mm.
- Using a round cookie cutter, cut out 30 biscuits and place onto the prepared baking trays. Chill for 30 minutes or until cool and firm. Bake for 6 minutes or until the biscuits are golden brown around the edges. Let them rest for 30 minutes outside the oven.
- Knead the sugar paste with the gum tragacanth until it starts feeling firm and stretchy. Divide the sugar paste into four equal parts.
- Mix the first with a small amount of yellow paste food color to a pale lemon shade, the second with orange to a pale peach shade and the third with pink to a pale pink shade.
- To create a coral shade, combine a little of the red and orange paste food colors and use to color the fourth part. If the sugar paste sticks to your fingers while coloring, add a small amount of vegetable fat.
- When the paste is colored, cover with cling film to prevent it from drying out and leave to rest for 30 minutes to firm up a little.
- Using the mold, make a chrysanthemum blossom for each cookie using the different color sugar pastes.
- Gently heat the apricot jam in a saucepan. Brush a thin layer over each cookie, place the blossoms on top and leave to set.
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