Aujourd’hui, à ce temps « pourri », nous n’avons qu’une envie : cuisiner !
Voici une recette venant tout droit d’Angleterre. Merci Karen pour ton partage ! Qui dit recette venant d’Angleterre, dit recette in english, of course !!
Hanging tree biscuits
– 200g self-raising flour
– 115g light brown sugar, firmly packed
– 100g soft unsalted butter
– 1 tablespoon ground ginger
– 1 egg
– royal icing, to decorate (optional)
– silver cachous, to decorate (optional)
Step 1) Place the flour, brown sugar, butter, ground ginger, egg and 1/2 teaspoon of salt in a food processor and whizz until the mixture comes together to form a smooth ball. Wrap the dough in a plastic wrap and refrigerate for 1 hour.
Step 2) Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Roll out the dough on a lighty floured surface to 1/2cm thick. Use au cookie cutter to cut oup shapes. Use the blunt end of a wooden skewer to make a hole in one end of the cookies.
Step 3) Carefully transfer the cookies to the lined baking tray and bake for 8 minutes until golden. Set aside on the tray to cool.
Step 4) If you would like to hang the biscuits on the Christmas Tree, thread some ribbon through each hole. You can also decorate them; use a piping bag filled with royal icing to make patterns and pop some silver balls on top.
Step 5) To make royal icin, place 1 cup of sifted icing sugar in a bowl. Add a few drops of warm water, stirring until you have a smooth consistency. Royal icing keeps for 2 weeks in an airtight container in the fridge !
Allez, à vous de cuisiner ! 🙂