Cake of the week - Jubilee edition
This week's offering - well, what did you expect.
Happy 4 day weekend, UK
These cookies use my previously-posted sugar cookie recipe with royal icing (d'ya see what I did there?) For the decoration, I started with the blue base, then wide strips of white, finished with red stripes.
This recipe uses my basic muffing base
150g caster sugar
150g butter or margarine
2 medium eggs
300g self-raising flour
then add white chocolate chips, fresh raspberries and blueberries. The amount is up to you. I like to use a lot of fruit when I use fresh berries - they burst in your mouth beautifully - but it's up to you.
Pre heat the oven to 160/gas 4
Cream the fat and sugar until light and fluffy.
Add the eggs gradually while beating.
Mix in the flour.
Stir in chocolate chips
Gently fold in the fruit, trying not to squash the berries
Bake for around 20 minutes or until a knife slides out clean. [remember to check if what is on the knife is batter or chocolate]
Icing
100g unsalted butter (softened)
300g icing sugar
1/2 tsp vanilla essence
beat the ingredients together until light and fluffy. The mixture will resemble thick cream.
Happy 4 day weekend, UK
These cookies use my previously-posted sugar cookie recipe with royal icing (d'ya see what I did there?) For the decoration, I started with the blue base, then wide strips of white, finished with red stripes.
This recipe uses my basic muffing base
150g caster sugar
150g butter or margarine
2 medium eggs
300g self-raising flour
then add white chocolate chips, fresh raspberries and blueberries. The amount is up to you. I like to use a lot of fruit when I use fresh berries - they burst in your mouth beautifully - but it's up to you.
Pre heat the oven to 160/gas 4
Cream the fat and sugar until light and fluffy.
Add the eggs gradually while beating.
Mix in the flour.
Stir in chocolate chips
Gently fold in the fruit, trying not to squash the berries
Bake for around 20 minutes or until a knife slides out clean. [remember to check if what is on the knife is batter or chocolate]
Icing
100g unsalted butter (softened)
300g icing sugar
1/2 tsp vanilla essence
beat the ingredients together until light and fluffy. The mixture will resemble thick cream.