Have been looking to make a few Jubilee themed products,and I decided I would try something a bit different. I bought a set of cake cases the other day which had small cake adornments two of which were a telephone box and a red London bus on cocktails sticks, and this inspired my fun today. I also decided instead of spending money on buying cutter for my biscuits I would attempt to make them by myself.
So first off I made some biscuit dough, using the basic biscuit recipe from BBC Good Food site in the traditional red. white and blue theme in keeping with the celebration in hand.
- 250g butter , softened ( Iactually used trex as it is white not yellow and takes the colours better)
- 140g caster sugar
- 1 egg yolk *
- 2 tsp vanilla extract
- 300g plain flour *
- Mix 250g softened butter and 140g caster sugar in a large bowl with a wooden spoon,
- then add 1 egg yolk and 2 tsp vanilla extract and briefly beat to combine.
- Sift over 300g plain flour and stir until the mixture is well combined - you might need to get your hands in at the end to give everything a really good mix and press the dough together.
This mix is easier to handle if you put in the fridges for an hour before using.
I coloured the dough by using gel colours which I mixed in with the egg yolk when making the dough.
Next up I pulled off some templates off the net for a very simple bus and phone box and printed them out, cut them out and got started.
I used the red dough to start my masterpiece.
First off the bus
|using the template|
|on the baking tray|
|filled in windows|
|cutting round the template|
|a crashed bus|
|the broken phone box|
This time we had more success and they came out whole. Were difficult to photograph but here are the finished results. The crushed mints make great windows.
|yeeeeehhh it worked|
|and the phone box as well|
Next with the red white and blue I rolled them out and layered then up with dried fruit soaked in red wine in between the layers, just make sure you press them down before you flip it over when building up the layers or you end up with a pile of dried fruit all over your work top rather than in between the layers. Once all the layers were in place I rolled them up swiss roll style, sliced and cooked them.
|the swiss roll biscuits|
I kept some of the layered biscuit mix and used a biscuit cutter to cut them out, and cooked them up as normal. Cooked three of these for photographing, rest are raw in the freezer, and time I came back OH had eaten the other two of these as well.
|the layered biscuit|
This post is being entered into the Homemade by Fleur, Blogging Jubilee Baking Competition, sponsored by Appliances Online.
Whilst I was baking and had the oven on anyway and daughter No2 was coming for tea and had seen the posting on the bread earlier in the week I made more bread.
|oops it split as it swelled|
I rolled out the 3 colours of bread and layered them up as I did with the biscuits and rolled them up into a swill roll as well, and set them to have the second raising.The only difference between this and my earlier lot was I had no bacon so I grated half a smoked pork sausage in between the layers and squashed it in a bit. Now for all I had set this for its second rising, I appear not to have been thinking, cos as it rose it split... Cooked it as a swill roll and cooked it afterwards.
|but it cooked up looking yummy|
|risen and stuck together|
* This recipe works equally as well with Gluten free flour, just add 1 teaspoon of glycerine, also works using egg replacer instead of egg
If you want to give them a try and want an easier option there are sets available, I found one set here but I am sure you could find other stockists.