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Our twins love baking. Here's a very easy recipe that the kids can help with.
My shortbread biscuits were the first I made for the salon and are a timeless classic. These are dressed for Easter.
Ingredients:
180gms plain flour
125gms unsalted butter
55gms caster sugar
Method: Beat the butter and sugar together until light and fluffy. Add the flour and continue to mix until a smooth dough forms. Roll out onto a lightly floured surface and using a rolling pin roll out until approx 1.5cm thick. Use cookie cutters to make any shape biscuits you want and then place them on a lined baking tray.
Place in the fridge for 20 minutes. Preheat oven to 190⁰c. Place baking tray in oven and bake for approx 8-10 mins, until slightly golden around the edges. Take out the oven and leave to cool on a wire rack
For the icing, mix a splash of water with 2-3 large tablespoon of icing sugar. The amount will vary depending on how many biscuits you are decorating. Start with a little water and keep adding until you have a thickish consistency that you can pipe, (you don’t want it too runny). Depending on how many colours you want to use you can split this and then add the dye. Use a piping bag to decorate.
Enjoy.
Gaby Van Clarke
None of us know what’s going to take us out. Life’s full of surprises. But we do know that the body starts to degenerate from about age 30 (more cells destroyed than created, barring excess weight gain) and also, crucially, that we can affect the speed of that ageing process.
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.
