For the recipe Dipped Doughnut Biscuits
|150 g||Lightly Salted Butter (5 oz)|
|65 g||Caster Sugar (2 1/2 oz)|
|7.5 ml||Dr. Oetker Madagascan Vanilla Extract (1 1/2 tsp)|
|250 g||Plain Flour (9 oz)|
|150 g||Icing Sugar|
|65 g||Caster Sugar|
|7.5 ml||Dr. Oetker Madagascan Vanilla Extract (1.5tsp)|
|250 g||Plain Flour|
Preheat the oven to 190˚C (170˚C fan oven, 375˚F, gas 5). Line a large baking tray with baking parchment. In a bowl, beat the butter and sugar together until soft and creamy. Stir in the Vanilla Extract. Add the flour and stir into the creamed mixture, then bring together with your hands to form a soft dough.
Turn on to a lightly floured surface and knead gently until smooth. Roll out to a thickness of 1cm (1/2inch) - the mixture will be quite soft and short. Using a 7cm (2 ½ inch) round cutter, stamp out a round, then cut out an inner circle using a 2cm (3/4 inch) cutter, from the centre, to make the ring shape. Continue to make 10 rings in total, re-rolling the trimmings as necessary.
Arrange on the baking tray, spaced slightly apart and chill for 30 minutes. Bake for about 15 minutes until lightly golden. Cool for 5 minutes then transfer to a wire rack to cool completely.
To decorate, mix the icing and water to make a thick, smooth glace icing. Divide into 4 bowls, add a different Food Colour Gel to each bowl, and leave one white. Mix thoroughly.
Spread a spoonful of icing on each biscuit and sprinkle with Bright and Bold Sprinkles.
|Per Serving||Per 100 g / ml|