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
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
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
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
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
More about "star piping tip recipes"
JAMMY STAR COOKIES RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 30 minutes
Category Afternoon tea, Dessert, Treat
Calories 198 calories per serving
- 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.
LEMON ROULADE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 55 minutes
Category Dessert
Calories 337 calories per serving
- 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.
HOW TO USE A PIPING BAG | KITCHN
Total Time 0S
Category Sweets, Baked good
Calories 96 cal per serving
- Refilling the piping bag: Once your hand is closed and you can't pipe anymore, stop, push the filling toward the tip if needed, and twist the bag again. Continue piping, refilling the bag as needed.
CANNOLI RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Dessert, Treat
Cuisine Italian
Calories 229 calories per serving
- When the cannoli are cold, dip the end of each one into chocolate, then dip some of those into the pistachios. Leave to cool and harden. Beat the ricotta and mascarpone together, then stir in the candied peel and sugar. Spoon the mixture into a piping bag with a wide star nozzle and pipe it into the cannoli. Serve soon after filling.
BEEF & STOUT STEW WITH CARROTS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 3 hours 30 minutes
Category Dinner, Main course
Cuisine British
Calories 562 calories per serving
- Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months – defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with Creamy parsnip mash for a true celebration of winter vegetables.
HOLIDAY SUGAR COOKIE CUPS RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 30 minutes
Calories 140 per serving
- In small bowl, place half of the frosting. Tint red with food color. Place large piping bag fitted with medium star tip on its side. Using large icing spatula, spoon remaining vanilla frosting so it covers half of the length of side of piping bag. Carefully spoon red tinted frosting on top. Insert tip into indentation in each cookie cup. Squeeze bag to fill opening, and pipe about 2 heaping teaspoons per cookie cup. Sprinkle with remaining 2 teaspoons sprinkles. Store loosely covered at room temperature.
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