Crafts Beautiful Magazine


Daffodil Sweets

Designer: Crafts Beautiful
biscuits, crafts, daffodils, floral, icing,

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
  1. 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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