i. Piped Biscuit
ii.Cat’s tongue biscuit
iii. Short bread biscuit
iv. Almond biscuit
v. Cornets
PREPARATIONS
I. PIPED BISCUIT
Ingredients Qty Flour (soft) 200g Butter or Margarine 150g Castor Sugar 100g Egg 2 Vanilla
Drops
METHOD:
i. Cream sugar and butter or margarine until light in color and texture.
ii. Add egg gradually beaten continuously, and 3-4 drops vanilla.
iii. Gently fold in sifted flour, mix lightly.
iv. Pipe on to a lightly greased and floured baking sheet using a medium-sized star tube (a variety of shapes can be used).
v. Some can be left plain, some decorated with half almonds or neatly cut pieces of angelica and glace cherries
vi. Bake in moderate oven at 180°C – 200ºC for approximately 10 minutes.
vii. When cooked, remove on t a cooling rack using a palette knife
II. CAT’S TONGUE BISCUIT
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METHOD
i. Lightly cream sugar and butter/margarine, add 3-4 drops of vanilla.
ii. Add egg white one by one mixing continuously, mixing being careful not allow the mixture to curdle.
iii. Gently fold in the sifted flour and mix lightly.
iv. Pipe on to a lightly greased baking sheet using a 2mm (¼ in), plain tube, 4 cm (2in) in length.
v. Bake in hot oven at 230°C – 250°C for a few minutes.
vi. The outside edges should be light brown and the c enters yellow.
vii. When cooked, remove on to a cooking rack using a palette knife
III. SHORT BREAD BISCUIT
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METHOD
i. Sieve the flour and rice flour into a basin
ii. Rub in the butter until the texture of fine bread crumbs.
iii. Mix in the sugar.
iv. Bind the mixture to a stiff paste using the beaten egg.
v. Roll out 3mm using Castor sugar, Prick well with a fork and cut in fancy shapes.
vi. Place biscuits on a lightly greased baking sheet.
vii. Bake in moderate oven at 175°C-200°C (370°F) until golden brown (approximately 15 min.)
viii. Remove with a palette knife on to a cooling rack
IV. ALMOND BISCUIT
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METHOD
i. Whisk the egg white until stiff
ii. Gently stir in the ground almonds, sugar, and 3-4 drops almond essence
iii. Place rice paper on a backing sheet
iv. Pipe mixture using a medium star into shapes.
v. Decorate with neatly cut diamonds of angelica and glace cherries
vi. Bake in a moderate over at 175°- 250°C (375° – 400°F) for 10 – 15 min.
vii. Trim with small knife to cut through rice paper and place on to a cooling rack using a palette knife
V. CORNETS BISCUITS
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METHODS
i. Lightly cream sugar and butter/margarine add 3-4 drops of vanilla.
ii. Add egg white one by one mixing continuously, taking care not to allow the mixture to curdle.
iii. Gently fold in the sifted flour and mix lightly. Using a 2mm plain tube, pipe out the mixture onto a lightly greased baking sheet into rounds approximately 2 ½ cm in diameter
iv. Bake in hot over 230o – 250oC (450o – 474o F) until the edges turn brown and the center remains uncoloured.
v. Remove the tray from the oven.
vi. Work quickly while the cornets are hot and twist them into a cornet shape using the point of a cream horn mould
