Toadstool biscuits

Toadstool biscuits

Vanilla shortbread

By
From
The Birthday Cake Book
Makes
40
Photographer
Laura Edwards

Ingredients

Quantity Ingredient
1 quantity Vanilla shortbread, dough only
plain flour, to dust
1 7 cm toadstool template

For the red toadstools

Quantity Ingredient
150g white sugarpaste
claret food colour paste
christmas red food colour paste
icing sugar, to dust
60 g bag white royal icing, fitted with no. 1 nozzle
1 small round cutter or piping nozzle

For the sprinkle toadstools

Quantity Ingredient
hundreds and thousands

Method

  1. Line two baking trays with baking parchment. Preheat the oven to 170°C/fan 160°C.
  2. Roll out the dough on a floured work surface to 4 mm thick and, using the toadstool template, cut out 40 toadstools. Place the biscuits on the trays and bake for eight to 10 minutes. Leave on the trays to cool.
  3. For the red toadstools, colour 100 g of the sugarpaste a deep red using both claret and Christmas red food colours. Roll out to 2 mm thick on a work surface dusted with icing sugar. Cut out 20 red toadstool caps using the template and stick them to the biscuits with royal icing. To make the polka dots, cut out white sugarpaste circles with the cutter or nozzle. Stick on with the royal icing. To decorate with sprinkles, pipe three or four caps at a time with royal icing. Tip the sprinkles on to a plate and press each biscuit into it.
Tags:
Baking
Cakes
Birthday
cake
sweets
dessert
sweet
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