Bake biscuits for spring with Renshaw
What you need...
- 125g/4oz butter
- 55g/2oz caster sugar
- 180g/6oz plain flour
- Apricot jam
- Renshaw sugarpaste in yellow and orange
Heat the oven to 190C/375F/Gas 5. Beat the butter and the sugar together until smooth. Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½inch thick.
2 Cut into stars, then poke lollipop sticks through the bottoms and place onto a baking tray. Chill in the fridge for 20 minutes, then bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.
3. Once cool, cover the tops with apricot jam, add yellow sugarpaste stars on top, then use the blunt edge of a knife to indent the petals. Use a modelling tool to make orange trumpets, then attach to the surface using cool boiled water and leave to dry.
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