Wings Reflections Biscuits

May 12, 2020

There has never been a better time to get creative in the kitchen.

Here, we share our step by step guide to preparing beautiful biscuits inspired by the iconic Wings Reflections collection, that are sure to taste as good as they look.


Biscuit ingredients:

350g plain flour, 100g self-raising flour, 125g butter, 125g golden syrup, 1 teaspoon of vanilla essence, 1 large egg

Icing ingredients:

4 egg whites, 900g icing sugar, liquid food colouring


Sift together the plain and self-raising flour. Add the softened butter and combine using the tips of your fingers.

Make a well in the centre of the mixture and add the golden syrup, vanilla and the lightly beaten egg. Mix well, drawing in any of the flour left at the side of the bowl, until a ball of dough is formed.


Divide the dough in two and shape into flat discs. Place these on a sheet of parchment and gently roll them out to a 5mm thickness. Transfer to the fridge to chill for 20-30 minutes.

Once the dough has chilled, use a sharp knife to cut wing shapes. Bake at 170°C for 15-25 minutes depending on the size of your biscuits, or until golden brown.


To make the icing, combine the egg whites with the icing sugar in a mixing bowl and whisk or beat for about 5 minutes. Divide the icing into smaller bowls - one for the white outline icing, and one for each of the base colours you plan to use.


In each of the base colour bowls, add a few drops of liquid food and stir well until the colour is evenly spread.


Using a piping bag, add your base colour to the biscuits. Leave this to dry for 10 minutes or so, then use another piping bag to add the white outlines to the design, and small dots of icing for the diamond areas.

Once you have decorated all your biscuits, return them to a very low temperature over for around 30 minutes, until the icing is totally dry.


Images and concept courtesy of @lollysbakes_
@lollysbakes_

For more ideas to help keep you entertained and inspired during this difficult time, visit The Virtual House of Garrard.

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