Guitar biscuits

Guitar biscuits

Almond lemon biscuits

By
From
The Birthday Cake Book
Makes
18
Photographer
Laura Edwards

Ingredients

Quantity Ingredient
1 quantity Daisy chain, dough only
14 cm cardboard guitar template
250g white sugarpaste
claret food colour paste
egg yellow food colour paste
caramel-ivory food colour paste
icing sugar, to dust
1 cm star cutter
wood grain-textured mat, (optional)
edible glue
18 liquorice sweets
18 x 12 cm strips liquorice
60g black royal icing, fitted with no. 1 nozzle
edible clear glitter

Method

  1. Make the biscuit dough as above, rest it in the fridge, and roll out to 5 mm thick. Using the guitar template, cut out the biscuits. Re-roll and cut more until you have 18. Lay on to baking trays lined with baking parchment and chill for 15–30 minutes. Bake for 12–15 minutes. These are fragile and break easily, so cool completely before handling. Colour 30 g of the sugarpaste with the claret and the rest a taupe colour, using the egg yellow and caramel-ivory.
  2. Dust a work surface with icing sugar and roll out the red sugarpaste to 2 mm thick. Cut out 18 stars. Clean and dry the work surface and roll out some taupe sugarpaste to 2 mm thick and press on the wood grain mat, if using. Using the guitar template (the biscuits will be slightly larger as the mixture will have spread slightly) cut out guitar shapes, keeping the wood grain in the length of the guitar. Brush with edible glue and attach to the biscuits. Stick on a liquorice sweet, liquorice strings and a star. Pipe a few black details top and bottom. Sprinkle with a little edible glitter. Ready to play!
Tags:
Baking
Cakes
Birthday
cake
sweets
dessert
sweet
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