Wellies, fork and trowel biscuits

Wellies, fork and trowel biscuits

Vanilla shortbread

By
From
The Birthday Cake Book
Makes
60
Photographer
Laura Edwards

No vegetable plot would be complete without a fork and trowel set and a few pairs of wellies!

Ingredients

Quantity Ingredient
1 quantity Vanilla shortbread, dough only
plain flour, to dust
wellie, fork and trowel templates
400g white sugarpaste
christmas green food colour paste
christmas red food colour paste
claret food colour paste
icing sugar, to dust
2 paint brushes
edible glue, (optional)
60 g bag white royal icing, (optional)
sharp craft knife, (optional)
black edible pen, (optional)
edible liquid silver colour and rejuvenator
edible clear glitter

Method

  1. Line two or three baking trays with baking parchment. Preheat the oven to 170°C/fan 160°C.
  2. Divide the dough in half. On a lightly floured board, roll out one piece to about 5 mm thick. If it is too soft, place the board in the refrigerator if possible to firm up. It will be far easier to cut. Using the wellie template, cut out the biscuits, as closely as you can. Place on a baking tray as you cut them, and re-roll the excess until all the dough has been used. Roll out the other half in exactly the same way and, using the fork and trowel templates, cut out an equal number of each; you should have about 20 of each, after the excess dough is rolled out too. Place in the refrigerator or a cool place to rest for about 30 minutes before baking. To bake, place the trays in the oven for 10–15 minutes.
  3. Colour half the sugarpaste a wellie green, and the other half a red with the red and claret for the garden tool handles.
  4. On a clean work surface lightly dusted with icing sugar, roll out the green sugarpaste to about 2 mm thick and cut out using the wellie template. Paint a few of the biscuits with the edible glue (or use royal icing) and place a green sugarpaste wellie on to each biscuit. With a small sharp craft knife, score in the detail (or allow the icing to dry for a few hours first and use the black pen). Re-roll the leftover pieces until you have covered all the wellies.
  5. Next, paint the tool part of both the fork and the trowel with liquid silver colour (as it dries fairly quickly paint only two or three at a time). Tip the glitter on to a plate or small tray and dip in the biscuit. With a dry paintbrush, remove any excess glitter. Roll out small sausage-shaped pieces of red sugarpaste to form the tool handles. Using the edible glue, paint the handle end of the forks and trowels and attach red handles. To finish, press in the end of the paint brush or similar tool to form a small hole at the end.
Tags:
Baking
Cakes
Birthday
cake
sweets
dessert
sweet
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