Monday, 5 September 2016

GBBO 2016 Week 2 - Biscuits - Pineapple, Coconut and Lime Palm Trees








Week two in the tent saw biscuits J The first challenge were for iced biscuits, which I’d never tried before in fear of making unrecognizable/laughable creations…this episode gave me courage though and I decided to make two different iced biscuits. The first of these are pineapple and coconut biscuits with a lime icing, in the shape of a palm tree. I loved the tropical flavour of these biscuits, though I’ll admit they are delicate pre-icing. 

I drew the template for the palm tree myself – basing it on the picture below: I made the tree about 7cm tall, but they do spread slightly in the oven, so if you’d like a smaller biscuit, just draw a smaller palm tree J



Makes 12-24 biscuits (depending on size of template used)

Ingredients:

For the biscuits:
  • 50g (1/4 cup) dessicated coconut
  • 225g (1 cup) softened butter
  • 110g (1/2 cup) caster sugar
  • Zest of 2 limes
  • 200g (2 cups) plain flour
  • 100g (1 cup) corn flour
  • 75g (1/2 cup) chopped dried pineapple
  • Pinch of salt
  • Palm Tree template (see above)

For the icing:
  • 400g (4 cups) royal icing sugar
  • 75ml lime juice (1/3 cup, about 4 limes)
  • Gel food colouring – green and yellow/ivory colours 

Method:

1. Preheat the oven to 180c/350f/gas mark 4. Line a baking tray with baking paper and pour over the coconut.

2. Toast the coconut for 5 minutes. Check the coconut and gently mix (to stop the edges from burning). Continue to toast until the coconut is brown – check every minute or so - it burns very easily! Set aside whilst you make the biscuit mixture.

3. Cream the butter, sugar and lime zest together until the mixture is pale and fluffy.

4. Sift the plain flour and cornflour into the bowl, as well as the coconut and dried pineapple, and bring the mixture together into a dough (you can use a spoon or your hands – whichever is easiest).

5. Wrap the dough in cling film and chill for 20 minutes.

6. Roll out one third of the dough between two sheets of clingfilm until it is about 5mm thick.

7. Cut out palm trees using your template. Gently remove excess dough and refrigerate the trees for 20-30 minutes, until firm to the touch.

8. Repeat the rolling, cutting and chilling for the rest of the palm trees.

9. Transfer the palm trees to a lined baking tray, making there is at least a 2-3cm gap between the biscuits.

10. Bake for 10-12 minutes, until lightly brown. Leave to cool before moving to a plate to ice.

11. Make the icing. Pour the royal icing sugar into a large mixing bowl and add 65ml lime juice.
Beat the icing – it needs to be pipeable but not runny. If the icing becomes too runny add more royal icing sugar – if too thick, add small amounts of lime juice (or milk) into the mixture.

12. Transfer a small amount of the icing (1-2 tablespoons) to a separate bowl and add small amounts of green food colouring until a deep green colour is achieved. Place into a piping bag and cut off the tip (about 3mm from the end).

13. Pipe outlines of the leaves with the green icing.

14. Take another small amount of the white icing, and colour it ivory/yellow (depending on the exact shade of tree you’d like). Pipe the borders of the tree trunk and set aside (this icing is needed again).

15. Add 10ml lime juice (or milk if you’ve run out of juice) into the rest of the icing, and beat. It should just be able to run off a spoon – this is icing that will be used to flood the biscuits.

16. Split the icing into two. To the first colour it light green, to the second colour it ivory/yellow.

17. Take small teaspoons of the green icing, and fill in the leaf section of the biscuits, using the back of a teaspoon to spread the icing to the piped borders.

18. Repeat with the ivory icing for the trunk.

19. Use the reserved ivory icing (in the piping bag), to pipe lines over the trunk.

20. Leave to set.

21. Enjoy!
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