STAR PIPING TIP RECIPES

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JAMMY STAR COOKIES RECIPE | BBC GOOD FOOD



Jammy star cookies recipe | BBC Good Food image

Bake these lovely star-shaped biscuits to give as edible Christmas gifts for family and friends. They're easy to make, so kids can get involved too

Provided by Lulu Grimes

Categories     Afternoon tea, Dessert, Treat

Total Time 1 hours 30 minutes

Prep Time 1 hours

Cook Time 30 minutes

Yield Makes 15-20

Number Of Ingredients 9

175g cold unsalted butter, cubed
250g plain flour, plus extra for dusting
100g golden icing sugar
1 tsp vanilla extract
1 egg yolk
50g unsalted butter, softened
160g icing sugar
120g seedless raspberry or strawberry jam
2 star cutter, around 6cm and 3cm

Steps:

  • Blitz the butter, flour and a pinch of salt in a food processor until the mixture resembles fine breadcrumbs. Add the sugar and blitz again. Add the vanilla and egg yolk and blend until balls of dough have formed. Tip the dough onto a work surface and knead briefly to make a smooth ball. Cut into two equal pieces, pat them into discs, then wrap and chill for at least 30 mins. Line two baking sheets with baking parchment.
  • Remove the dough from the fridge 15 mins before you roll it out. Lightly flour your work surface and rolling pin. Unwrap 1 piece of dough and roll it out to the thickness of a 50p coin. Use a 6cm star cutter to stamp out stars (you should get about 15) and transfer to a baking sheet.
  • Unwrap and roll out the other piece of dough. Stamp out 15 more stars and transfer to the second baking sheet. Stamp holes from the middle of 15 of the biscuits using the smaller cutter. Cover and chill for 15 mins. Heat the oven to 180C/160C fan/gas 4. Bake for 10-15 mins (the stars with a hole need less time), cool for 5 mins, then transfer to a wire rack to cool completely.
  • Meanwhile, make the filling. Whisk the butter, sugar and 50g of the jam with an electric whisk. Transfer to a piping bag with a small round nozzle, or snip off the end to make a ½cm opening. Put the remaining jam in another piping bag and snip off the end to make a slightly smaller hole.
  • Pipe blobs of the filling around the edge of each whole biscuit, leaving a space in the centre. Fill the space with jam, then sandwich a biscuit with a hole cut out on top of each one. Will keep in an airtight container for up to three days.

Nutrition Facts : Calories 198 calories, FatContent 9 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 27 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 1 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.01 milligram of sodium

LEMON ROULADE RECIPE | BBC GOOD FOOD



Lemon roulade recipe | BBC Good Food image

Classic lemon drizzle cake gets a 'bakeover'. This striped sponge roll is filled with lemon mascarpone

Provided by Cassie Best

Categories     Dessert

Total Time 55 minutes

Prep Time 45 minutes

Cook Time 10 minutes

Yield 8

Number Of Ingredients 14

drizzle of oil , for greasing
4 medium eggs
100g golden caster sugar
100g plain flour
1 tsp baking powder
zest 2 unwaxed lemons
yellow and orange artificial food colouring pastes (see tip, below)
½ tsp vanilla extract
250g tub mascarpone cheese
3 tbsp icing sugar , plus extra for dusting
juice ½ lemon
5 tbsp lemon curd
2 disposable piping bags
30 x 24cm Swiss roll cake tin

Steps:

  • Heat oven to 200c/180c fan/gas 6. Grease the tin with a little oil and line the base with baking parchment. Put the eggs, caster sugar and a pinch of salt in a bowl. Whisk with an electric hand whisk until thick and doubled in volume – this will take about 5 mins. When ready, you should be able to lift out the beaters and the ribbons of batter that fall back to the bowl should remain visible on the surface for a few seconds.
  • Sift in the flour and baking powder, then use a large metal spoon to fold in until just combined. Working quickly, tip half the mixture into another bowl. Add the lemon zest and yellow food colouring to one bowl, and the vanilla and orange colouring to the other. Mix again until just combined – try not to overmix as this will knock out the air, giving you a flat sponge. Transfer each mixture to a piping bag.
  • Snip the end off of one piping bag, about 2cm from the tip. Quickly pipe lines along the tray. Repeat with the other bag, then bake for 10 mins.
  • While the sponge cooks, spread a tea towel on your work surface with a sheet of baking parchment on top. When the sponge is cooked, flip it onto the parchment, then flip the whole thing over again, so that the brighter side of the sponge is now on the bottom. Using a sharp knife, trim the edges to neaten, then, with the shorter end facing you, use a sharp knife to score along one edge, about 2cm from the end – this will help to roll it up. Tuck the scored edge into the sponge, then continue rolling away from you, rolling the parchment and tea towel with it as you go. leave to cool completely like this for 20 mins.
  • To make the filling, mix the mascarpone with the icing sugar and lemon juice. Once cooled, unroll the sponge and remove the baking parchment. Spread the mascarpone over the inside of the sponge, top with blobs of lemon curd, then re-roll, dust with a little icing sugar and serve. Will keep in the fridge for 2 days.

Nutrition Facts : Calories 337 calories, FatContent 18 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 38 grams carbohydrates, SugarContent 27 grams sugar, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.3 milligram of sodium

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JAMMY STAR COOKIES RECIPE | BBC GOOD FOOD
Bake these lovely star-shaped biscuits to give as edible Christmas gifts for family and friends. They're easy to make, so kids can get involved too
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  • Pipe blobs of the filling around the edge of each whole biscuit, leaving a space in the centre. Fill the space with jam, then sandwich a biscuit with a hole cut out on top of each one. Will keep in an airtight container for up to three days.
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