Ben Collver wrote to Dave Drum <=-
Title: Butterfly Cakes
Last night i made plum fool and it turned out plum delicious, if a
trifle rich. I used home made plum compote, home made extra heavy
whipped cream, and crushed shortbread cookie crumbs. Thanks for the suggestion!
Your recipe for Butterfly Cakes looks nearly identical to one you
posted a while back titled Faery Cakes.
MMMMM---- Recipe via Meal-Master (tm) v8.06
Title: Mary Berry's Iced Faery Cakes
Categories: Cakes, Desserts, Snacks
Yield: 12 Cupcakes
Just did a comparo - and found the reason. Ms. Berry was stretching to
make the numbers listed in her "cut line" --
"by Mary Berry from My Kitchen Table: 100 Cakes and Bakes"
But, you're right I had not realised that they were close to twins.
Ms. Berry is a prolific publisher of traditional British recipes.
MMMMM---- Recipe via Meal-Master (tm) v8.06
Title: Mary Berry's Easter Biscuits *
Categories: Cookies, Snacks
Yield: 12 cookies
MMMMM--------------------------DOUGH---------------------------------
200 g (8 oz) softened butter
150 g (6 oz) caster sugar
2 lg Free-range egg yolks
400 g (14 oz) plain flour; plus
- extra for flouring
1 ts (level) mixed spice
1 ts (level) ground cinnamon
2 tb (to 4 tb) tbsp milk
MMMMM---------------TRADITIONAL CURRANT BISCUITS---------------------
100 g (4 oz) currants
Caster sugar; for sprinkling
MMMMM----------------------ICED BISCUITS-----------------------------
1 ts (to 2 ts) lemon juice
250 g (9 oz) icing sugar
2 tb Cold water
Different coloured food
- colourings
* "biscuit" is British for what we Americans call "cookie"
Set the oven @ 180ºC/355F(160°C/320ºF Fan) Gas 4.
Lightly grease two baking trays lined with baking
parchment.
Measure the butter and sugar into a bowl and beat
together until light and fluffy. Beat in the egg yolk.
Sieve in the flour and spices and add enough milk to
give a fairly soft dough. Bring together, using your
hands, to make a soft dough.
Halve the mixture and set half to one side.
For the traditional currant biscuits, add the currants
to the remaining half of the mixture and knead it
lightly on a lightly floured work surface. Roll out to a
thickness of about 5mm/¼in. Cut into rounds using a
circular cutter. Place on the prepared baking trays.
Sprinkle with caster sugar.
Bake for 15 minutes, or until pale golden-brown. Keep a
careful eye on the biscuits - it doesn’t matter if you
open the oven door to check. Sprinkle with caster sugar
and lift onto a wire rack to cool. Store in an airtight
container.
For the iced biscuits, knead the remaining half of the
biscuit dough mixture lightly on a lightly floured work
surface. Roll out to a thickness of 5mm/¼in. Cut out
Easter biscuits using an assortment of shaped cutters,
such as bunnies, Easter eggs, chicks, spring flowers.
Lightly grease two baking trays lined with baking
parchment.
Place the biscuit shapes on the prepared baking trays
and bake in the preheated oven for 10-15 minutes. Remove
from the oven and lift on to a wire rack to cool.
To make the icing, pass one teaspoon of lemon juice
through a fine sieve, to remove any pips or bits. Mix
the icing sugar with the lemon juice, and then add about
two tablespoons of water, adding it little by little
until you have a relatively stiff but smooth icing. Add
a splash more sieved lemon juice if necessary.
Divide the icing into separate bowls and mix in food
colourings of your choice into the separate bowls of
icing, until you achieve the desired shade.
Spoon a little icing into a piping bag and pipe your
decorations onto the biscuits. For a smooth finish, you
can pipe the outline of your design in the firmer icing,
then slacken it down a bit by mixing in a little more
water, giving the icing more of a runny consistency, and
use this to fill in the designs.
Makes: 12 biscuits
RECIPE FROM:
https://maryberry.co.uk
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