Archive of ‘biscuits’ category

Taste The Tube

Ever wondered what your tube stop would taste like if it were a flavour? No, nor had we, but now we can see what it would taste like anyway…  
James Winnerton, who suffers from a rare condition called synaesthesia tastes words when he hears or reads them and made it his life mission to complete the tube map with each and every flavour.   
Some are nice, such as Chocolate Digestives (which is Covent Garden to me or you) whilst others don’t conjure up the nicest thoughts, like Putrid Meat (Kilburn). 
 It does make us a little peckish though! What does your Tube stop taste like

A few of our favourite things…

Joel Penkman is definitely a guy after our own hearts – just take a peek at his sugary sweet artwork! His realistic, simple still lifes depict a few of our favourite treats, from the rocket ice lollies, party rings and even those sherbert-filled flying saucers we so fondly remembered.
He say’s “I love food, and I love to paint, so combining the two seemed like a good idea.” 
 We’re now on a sugar high from just looking at them… 

Fluttery buttery

Here are some très feminine buttery buttercream biscuits that we think make a great gift idea and a sweet alternative to cupcakes!

Ingredients

For the biscuit
10 oz plain flour
5 oz caster sugar
8 oz soft butter, diced
1 large egg yolk
2 tsp vanilla essence
½ tsp salt

For the butter cream
2 oz softened butter
3 oz icing sugar, sifted
Few drops vanilla essence
1 tsp water

For the decoration
Icing sugar 2/3 oz
Water (only enough to mix sugar into smooth mixture)
Food colouring (green and blue)
Ready to roll white icing (if preferred)
Writing icing
Butterfly cookie cutter
1 pack of pretty ‘n’ pink edible pieces

Method
* To make the biscuit, beat the butter and sugar together in a bowl; add the egg yolk and vanilla essence and beat until the mixture is smooth.
* Add the flour and salt and mix together to form a smooth dough, mould the dough and wrap it in cling film and leave in the fridge for 30 mins.
* Heat the oven to 180C.
* Roll the dough to ¼ in thick and using the butterfly cookie cutter cut out 14 butterfly dough shapes and arrange on a greased baking tray.
* Cook for 12 minutes or until golden and leave them to cool.
* Decorate half the biscuits; roll out your white icing, use the butterfly cutter to get the same shape and place on top of the biscuit.
* Make different coloured icing for the decoration of the wings and use the pink pieces for extra decoration
* To make the butter icing, beat the butter, then gradually beat in the icing sugar, water, and vanilla essence and spread the icing over the undecorated biscuit
* Sandwich together carefully.
* These can be put into a small cup cake box and wrapped in a ribbon bow to be given as a quirky and cute present for a birthday or thank you gift.
By Melodie Walter