For the recipe Salted Caramel Chocolate Chip Bauble Biscuits
|100 g||Salted Butter|
|50 g||Caster Sugar|
|175 g||Plain Flour|
|5 ml||Dr. Oetker Caramel Flavour|
|50 g||Dr. Oetker Milk Chocolate Chips|
|Dr. Oetker Ready to Roll Coloured Fondant Icing|
|25 g||Dr. Oetker Ready to Roll White Fondant Icing|
|Dr. Oetker Gold Shimmer Spray|
|Dr. Oetker Bright Writing Icing|
|Dr. Oetker White Designer Icing|
Preheat the oven to 190˚C (170˚C fan oven, 375˚F, Gas 5). Line 2 baking trays with baking parchment. In a bowl, beat the butter and sugar together until soft and creamy. Add the flour, Caramel Flavour and Chocolate Chips and stir into the creamed butter and sugar until the mixture forms a firm dough.
Turn the dough to a lightly floured surface and knead gently until smooth. Roll out to a thickness of 0.75 to 1cm/1/3 to ½ inch - the mixture will be quite soft to work with. Using a Christmas shape bauble cutter approx. 8cm (3inch) stamp out 12 shapes, re-rolling as necessary.
Arrange the biscuits on the baking trays, spaced a little apart. Prick the tops with a fork and chill for 30 minutes.
Bake for 15-18 minutes until lightly golden. Cool for 5 minutes then transfer to a wire rack to cool completely.
To decorate, dust the work surface lightly with icing sugar and knead each of the Ready to Roll icing colours in turn until smooth and pliable. Roll out each colour to a thickness of ½ cm (1/4 inch) and using the same bauble biscuit cutter, cut out 3 shapes from each colour of icing, re-rolling as necessary. Reserve the trimmings.
Brush the top of each biscuit lightly with honey and stick the Icing shapes on top. Score the icing at the top of each bauble with a knife to resemble the bauble cap.
Use the trimmings along with the Regal Ice to make decorations such as thin rolled strips to make a banding design, and use small cutters to stamp out festive shapes such as snowflakes or stars. All icing decorations can be secured on to the iced biscuits using a little brush of water.
Leave the biscuits on a wire rack, lightly covered with greaseproof paper, for a few hours (or overnight) so that the icing dries out a little. This will make them more suitable for gifting.
Cover the main body of each biscuit with a piece of cardboard, but leave the cap exposed. Prepare the can of Shimmer Spray as directed, then spray the cap of each bauble to give it a shimmery, gold finish. Leave aside for a few minutes to dry.
Use the tubes of Writing Icing and Designer Icing to create patterns on top of your biscuits. Leave to dry for about 30 minutes until firm. Your biscuits are now ready to pack and present as a gift.
|Per Serving||Per 100 g / ml|
|Fat||10.78 g||11.85 g|
|Carbohydrate||68.96 g||75.78 g|
|Protein||1.75 g||1.93 g|