ICING JAR RECIPES

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EASTER BISCUITS RECIPE - BBC FOOD



Easter biscuits recipe - BBC Food image

Make Easter biscuits the Mary Berry way: use half of the dough to make traditional Easter fruit biscuit, and half to make iced Easter biscuits in seasonal shapes.

Provided by Mary Berry

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes about 30 biscuits

Number Of Ingredients 12

200g/7oz softened butter, plus extra for greasing
150g/5½oz caster sugar
2 large free-range egg yolks
400g/14oz plain flour, plus extra for dusting
1 level tsp ground mixed spice
1 level tsp ground cinnamon
2–4 tbsp milk
100g/3½oz currants
caster sugar, for sprinkling
1–2 tsp lemon juice
250g/9oz icing sugar
different food colourings

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two baking trays lined with baking paper.
  • Measure the butter and sugar into a bowl and beat together until light and fluffy. Beat in the egg yolk. Sieve in the flour and spices and add enough milk to make a fairly soft dough. Bring together, using your hands, to make a soft dough.
  • Halve the mixture and set half to one side.
  • For the traditional currant biscuits, add the currants to half of the mixture and knead lightly on a lightly floured work surface. Roll out to a thickness of about 5mm/¼in. Cut into rounds using a circular cutter. Place on the prepared baking trays. Sprinkle with caster sugar.
  • Bake in the preheated oven for 15 minutes, or until pale golden brown. Keep a careful eye on the biscuits – it doesn’t matter if you open the oven door to check. Sprinkle with more caster sugar and lift onto a wire rack to cool. Store in an airtight container.
  • For the iced biscuits, knead the remaining half of the biscuit dough lightly on a lightly floured work surface. Roll out to a thickness of 5mm/¼in. Cut out Easter biscuits using an assortment of shaped cutters, such as bunnies, Easter eggs, chicks or spring flowers.
  • Lightly grease two baking trays lined with baking paper.
  • Place the biscuit shapes on the prepared baking trays and bake in the preheated oven for 10–15 minutes. Remove from the oven and lift onto a wire rack to cool.
  • To make the icing, pass one teaspoon of lemon juice through a fine sieve, to remove any pips or bits. Mix the icing sugar with the lemon juice and then add about two tablespoons of cold water, adding it little by little until you have a relatively stiff but smooth icing. Add a splash more sieved lemon juice if necessary.
  • Divide the icing into separate bowls and mix in food colourings of your choice into the separate bowls of icing, until you achieve the desired shade.
  • Spoon a little icing into a piping bag and pipe your decorations onto the biscuits. For a smooth finish, you can pipe the outline of your design in the firmer icing, then slacken it down a bit by mixing in a little more water, giving the icing more of a runny consistency, and use this to fill in the designs.

VEGAN CARROT CAKE RECIPE - BBC GOOD FOOD



Vegan carrot cake recipe - BBC Good Food image

Give free-from baking a go with this easy vegan sandwich cake – an indulgent carrot cake with coconut and cashew icing that everyone will want another slice of

Provided by Elena Silcock

Categories     Afternoon tea, Dessert, Treat

Total Time 1 hours 5 minutes

Prep Time 35 minutes

Cook Time 30 minutes

Yield 15

Number Of Ingredients 19

4 sachets (200g) creamed coconut
1 tbsp lemon juice
2 tbsp cashew nut butter
50g icing sugar
60ml oat milk
250ml jar coconut oil , melted
300g light brown sugar
1½ tsp vanilla essence
210ml dairy free milk , we used oat milk
420g plain flour
1½ tsp baking powder
1½ tsp bicarbonate of soda
1 tsp cinnamon , plus extra cinnamon to decorate
1 tsp ginger
1 tsp ground nutmeg
1 orange , zest only
4 medium carrots , grated (you want 270g grated weight)
75g chopped walnuts , plus extra to decorate
edible flowers (optional)

Steps:

  • Start by making the icing first. Mash the coconut cream with 2 tbsp hot water and the lemon juice until smooth. Add the cashew butter then whisk in the icing sugar followed by the oat milk. Continue to whisk until fully combined, set aside in the fridge until needed.
  • Heat the oven to 180C/160C fan/gas mark 4. Grease 2 x 20cm cake tins with a little of the melted coconut oil and line the bases with baking parchment. Whisk together the oil and sugar, then add the vanilla and milk. Combine the flour, baking powder, bicarbonate of soda, spices and orange zest in a separate bowl. Add these to the wet mixture and stir well. Finally stir in the carrot and the nuts. Divide the mixture between the prepared tins and bake for 25-30 mins until a skewer inserted into the middle of the cake comes out cleanly. Cool in the tin for 5 mins before transferring to a wire rack to cool completely.
  • Sandwich the cakes together with half the icing then cover the top with the remaining icing (add a splash of oat milk if the icing feels too firm). Scatter over the nuts and dust the cake with a little cinnamon and decorate with edible flowers.

Nutrition Facts : Calories 501 calories, FatContent 31 grams fat, SaturatedFatContent 23 grams saturated fat, CarbohydrateContent 49 grams carbohydrates, SugarContent 26 grams sugar, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.45 milligram of sodium

More about "icing jar recipes"

VEGAN CARROT CAKE RECIPE - BBC GOOD FOOD
Give free-from baking a go with this easy vegan sandwich cake – an indulgent carrot cake with coconut and cashew icing that everyone will want another slice of
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Afternoon tea, Dessert, Treat
Calories 501 calories per serving
  • Sandwich the cakes together with half the icing then cover the top with the remaining icing (add a splash of oat milk if the icing feels too firm). Scatter over the nuts and dust the cake with a little cinnamon and decorate with edible flowers.
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