I thought we would go for three different flavours to see if one worked better than another.
First off all I made up 3 "eggs" with egg replacer, 3 teaspoons to 6 tablespoons water which should make enough to do three flavours with 220g icing sugar.
Batch 1 - I put 220g icing sugar into a bowl, added 1 teaspoon of peppermint essence and 1 teaspoon green food colouring to an "egg" prepared earlier. Mix to a very stiff paste, add a bit more icing sugar if need be. Place paste onto a board dusted with icing sugar. Cut into required shapes, leave to dry for a minimum of 12 hrs, turning over approx every hr for first few hrs.
Batch 2 - I used black food colouring and 1/2 teaspoon orange essence
I personally am not a lover of this orange essence, it just does not have the same mmmmmmm factor as the lemon and vanilla ones, I find it even in small quantities over powering rather than flavoursome.
Batch 3 - I used red food colouring and 1/2 teaspoon lemon essence
If you want while they are still freshly cut you can layer them up and make multi coloured creams.
A lot of these did not get a chance to dry out - oh was munching them as quick as I was cutting them.
the recipe here, but instead of soaking the fruit and seeds in tea I decided to use star anise for an aniseed flavoured cake. I boiled 12 oz water and poured it into a flask along with three stars and left it keeping hot for 2 hrs, Then I poured the liquid onto the dried fruit and seeds and left to soak for 6 hrs before making the cake....and oh boy is it yummy yummy yum, beautifully flavoured.
Finally I made some cheese straws using my cheese pastry recipe, though I must admit I think I was a bit heavy handed this time with the mustard,
This is a post using goods from Healthy Supplies, but the findings remain my own.