Cinnamon Pansy Shells
These pretty-as-a-picture pansy shells will dress up any springtime tea table
- Yields: 30 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 10 mins
200 g unsalted butter, softened
340 g icing sugar, sifted
4 large eggs (separate 2 and retain the yolk and whites)
2 tsp (10 ml) NoMU Vanilla Extract
2 pinches salt
550 g flour
½ tsp (2.5 ml) baking powder
2 tsp (10 ml) NoMU Sweet Rub
50 g flaked almonds
Preheat the oven to 180 °C and line a baking tray with baking paper.
In a large bowl, cream together the butter and icing sugar.
Add the 2 whole eggs and 2 yolks (reserve the egg whites).
Beat until well combined.
Add the vanilla extract and salt and mix.
Sift together the flour and baking powder, add to the egg mixture and stir until it forms a soft dough. Form the dough into a ball, wrap in cling wrap and refrigerate for at least two hours.
On a floured surface roll the dough out to 4 mm thickness and cut out 8 cm circles using a cookie cutter. Brush the circles with the reserved egg white.
Sprinkle each circle lightly with NoMU Sweet Rub and press 5 almond slices into the centre of each circle to form the pansy shape.
Place the biscuits onto the lined baking tray and bake for 3 minutes. After 3 minutes, remove from the oven and press the almonds in again gently.
Sprinkle with a little more NoMU Sweet Rub. Bake for a further 8 -10 minutes or until the biscuits are golden brown.
Remove from oven and allow to cool completely.
Refrigerate for 2 hours.
Store in an airtight container.