- 140g plain flour
- 2 tsp baking powder
- 30g icing sugar
- A tiny pinch of salt
- 48g cold cut butter
- 54g milk (add more as necessary if dough is too dry)
- 1/4 tsp vanilla extract
- Sieve together flour, baking powder, salt and icing sugar in a large bowl. Set aside.
- Add cold cut butter to the flour mixture and rub in until it resembles fine bread crumbs. Take your time to get to really fine.
- Add vanilla extract to milk and mix well. Add milk a little at a time and mix well with a spatula until a dough forms. Knead the dough into a smooth ball. The dough should not be sticky. Add flour if it is too sticky, more milk of it is too dry.
- Roll the dough until it is about 4mm thick and use a round cutter to cut out circles. (I used the white plastic piping connector we have) Take note that the resulting biscuit may be slightly smaller in diameter but will be taller than the stamped out circle. Press the cut-out dough a little in the center as it will puff up quite a bit.
- Bake in preheated oven at 170°C (fan mode) 10-15 minutes or until golden brown. Baking time depends on the size of your biscuits. Let it rest on the tray for 5 minutes before transferring to cooling rack to cool completely.
- Ice biscuits after they have cooled.
(Meringue using egg whites)
- 3 egg whites
- 130g of super fine sugar (reduced from 150g)
- 1/4 tsp cream of tartar
- 1/4 tsp lemon or orange extract
- Various coloring (powder ones preferred)
- Preheat oven to 95°c fan mode.
- Using whisk attachment on electric mixer, beat egg whites on medium-low speed until bubbly/foamy.
- Add cream of tartar and beat at medium-high speed until soft peak forms.
- Add in sugar gradually while continuing to beat at medium-high speed until firm stiff peak formed. Note that sugar should have dissolved and meringue no longer grainy.
- Add in extract and beat to ensure well-mixed.
- Scoop out amount for respective colors into small bowls, add coloring and mix until color is smooth and consistent. Transfer into piping bags.
- Ensure that biscuits are lined neatly on baking tray with parchment paper or silicon sheet underneath. Pipe meringue on biscuits and allow them to sit in oven for at least 30 minutes. If meringue still feels soft, allow longer time in oven. Finally, may allow them to sit in switched off oven until cooled. Once cooled, store in airtight container immediately. To prevent softening of meringue and ensure longer lifespan, you may insert silicon packets in container.