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These are such an easy go-to biscuit when there isn’t much time or you have unexpected guests. Remember those pre Covid-19?
Ingredients:
280gms plain flour
225gms unsalted butter
110gms icing sugar
1 tsp vanilla essence
1 tbsp milk
Chocolate version:
260gms plain flour
20gms cocoa powder
Method:
Preheat oven to 175⁰C
Prepare a baking tray with parchment paper. Place butter and sugar in a large bowl and beat until light and fluffy. Add the flour, vanilla and milk and continue to beat until all ingredients come together. Using a nozzle of your choice (I’ve chosen to use a plain circle), place it in the piping bag and then add the mixture.
Pipe out the biscuits onto the prepare tray, spacing them out. Place in the oven for appx 10 mins depending on their size, until they are slightly golden brown around the edges.
Take out and leave to cool on a wire rack.
Enjoy.
Gaby Van Clarke
Water is a source of life and vitality. As we age our bodies are less able to hold water so our skin sags, our bones become brittle, our hair drier, thinner and frizzy.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.