Easter Biscuits Recipe

 

Easter Biscuits

Easter Biscuits

Ingredients
225g Plain Flour
55g Custard Powder
225g Butter
110g Caster Sugar
75g Mixed Fruit (or can be one fruit e.g. sultanas)
15g Ground Almonds
Zest of 1 Lemon plus 1 teaspoon of the juice
½ Teaspoon Cinnamon or Mixed Spice
1 + ½ Egg Yolks
Method
Pre heat the oven to 175c and line a baking sheet.
Cream the butter and sugar together well then beat in the egg yolks.
Whisk the flour, custard powder and spice together and then stir in the fruit. Add this to the beaten egg, butter and sugar mix and also add the lemon juice and zest. Mix together. If it seems sticky, wrap it in cling-film and put into the fridge to firm up before rolling out. This should take about 30 minutes but it can be left overnight.
Roll out and cut out circles to the size you like – mine were quite small and I got 32 biscuits from the mixture.
Bake for about ten minutes. They should look light golden brown and need to be still fairly soft as they will firm up once cooled.

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Zesty Lime and Blueberry Cake

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Zesty Lime and Blueberry Cake

This cake is a basic sponge (baked in two 8” tins) but with the zest of two limes added. A syrup is then made with the juice of one of the limes and two tablespoons of sugar to drizzle over the cake as soon as it comes out of the oven. (To make the syrup just stir together the juice and sugar in a pan over a medium heat until the sugar is dissolved. Bring to the boil, stirring, until the mixture starts to thicken.)
I made two fillings for the cake which really gave it all the flavour, a lime curd and a blueberry and lime conserve. They were both slathered in between the two sponge cake layers to make this a really heavenly, zesty cake. The flavours are very fresh and would be perfect for Easter. A few crystallised violets would be pretty on top or pile on some cream and fresh blueberries.

Lime Curd

50g Butter
200g Sugar
Juice of 1 Lime
2 Eggs, well beaten
Place the butter, sugar and lime juice in a bowl over a pan of boiling water and continue to heat, stirring continuously to melt the butter and dissolve the sugar. Remove from the heat for a minute and then add the beaten eggs, stirring well. Put back on the heat, continuing to stir well until the mixture thickens. Leave to cool then it’s ready for use or can be stored in the fridge for a few days.

Blueberry and Lime Conserve

100g Blueberries
Juice of 1 Lime
4 tablespoons sugar
Place all the ingredients in a pan over a medium heat, stirring to dissolve the sugar and soften the fruit – about ten minutes. Mash the fruit down (I just used a potato masher) and bring to the boil. Leave the mixture to boil rapidly, stirring occasionally, until it thickens. It can be tested on a very cold saucer to see if it is set. I like mine fairly soft so that it spreads easily on the cake.

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Wedding Wednesday – Sit Down with a Supplier – Sweet Bliss Bakes 

Find out more about Sweet Bliss Bakes through this interview by Emma at Even Angels Fall. Her blog is lovely and packed full of inspiration and information.

evenangelsfall

Last week I got the opportunity to meet lovely local cake maker, Rachel from Sweet Bliss Bakes.

Thanks for answering my questions, Rachel. Can you please explain what your company does?
Of course, Emma. Sweet Bliss Bakes is a home-based wedding cake company in South Somerset. I deliver to wedding venues across South Somerset, all of Dorset and surrounding areas.


I create bespoke wedding cakes using the finest quality ingredients as I believe that a cake should taste scrumptious, as well as look beautiful. I source the finest flour and farmhouse butter, free range eggs, local and Fair Trade where possible and always use organic fruits, herbs and flowers to make my own preserves and flavourings. I can also provide cakes for special diets.

I use a range of techniques to decorate cakes including royal icing and piping, brush embroidery, applique lace, hand painting, and making sugar flowers, models and…

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