Cinnamon pansy shells
Makes: 20 biscuits
Ingredients
200g unsalted butter, softened
340g icing sugar, sifted
4 large eggs (2 separated)
2 tsp NOMU Vanilla Extract
2 pinches NOMU Sea Salt
550g flour
½ tsp baking powder
2 tsp NOMU Sweet Rub
50g flaked almonds
Directions
Preheat the oven to 180 °C and line a baking tray with baking paper.
In a large bowl, cream together the butter and icing sugar. Add the 2 whole eggs and 2 yolks (reserve the egg whites). Beat until well combined, then mix in the Vanilla Extract and Salt.
Sift together the flour and baking powder, add to the egg mixture and stir until it forms a soft dough. Wrap in cling wrap and refrigerate for at least two hours.
On a floured surface roll, the dough out to 4mm thickness and cut out 8cm circles using a cookie cutter. Brush the circles with the reserved egg white. Sprinkle each circle lightly with Sweet Rub and press 5 almond slices into the centre of each circle to form the pansy shape.
Place the biscuits onto the lined baking tray and bake for 3 minutes. After 3 minutes, remove from the oven and press the almonds in again gently and sprinkle with a little more Sweet Rub. Bake for a further 8-10 minutes or until the biscuits are golden brown. Remove from oven and allow to cool completely.
Store in an airtight container.
Ingredients
200g unsalted butter, softened
340g icing sugar, sifted
4 large eggs (2 separated)
2 tsp NOMU Vanilla Extract
2 pinches NOMU Sea Salt
550g flour
½ tsp baking powder
2 tsp NOMU Sweet Rub
50g flaked almonds
Directions
Preheat the oven to 180 °C and line a baking tray with baking paper.
In a large bowl, cream together the butter and icing sugar. Add the 2 whole eggs and 2 yolks (reserve the egg whites). Beat until well combined, then mix in the Vanilla Extract and Salt.
Sift together the flour and baking powder, add to the egg mixture and stir until it forms a soft dough. Wrap in cling wrap and refrigerate for at least two hours.
On a floured surface roll, the dough out to 4mm thickness and cut out 8cm circles using a cookie cutter. Brush the circles with the reserved egg white. Sprinkle each circle lightly with Sweet Rub and press 5 almond slices into the centre of each circle to form the pansy shape.
Place the biscuits onto the lined baking tray and bake for 3 minutes. After 3 minutes, remove from the oven and press the almonds in again gently and sprinkle with a little more Sweet Rub. Bake for a further 8-10 minutes or until the biscuits are golden brown. Remove from oven and allow to cool completely.
Store in an airtight container.
Ingredients
200g unsalted butter, softened
340g icing sugar, sifted
4 large eggs (2 separated)
2 tsp NOMU Vanilla Extract
2 pinches NOMU Sea Salt
550g flour
½ tsp baking powder
2 tsp NOMU Sweet Rub
50g flaked almonds
Directions
Preheat the oven to 180 °C and line a baking tray with baking paper.
In a large bowl, cream together the butter and icing sugar. Add the 2 whole eggs and 2 yolks (reserve the egg whites). Beat until well combined, then mix in the Vanilla Extract and Salt.
Sift together the flour and baking powder, add to the egg mixture and stir until it forms a soft dough. Wrap in cling wrap and refrigerate for at least two hours.
On a floured surface roll, the dough out to 4mm thickness and cut out 8cm circles using a cookie cutter. Brush the circles with the reserved egg white. Sprinkle each circle lightly with Sweet Rub and press 5 almond slices into the centre of each circle to form the pansy shape.
Place the biscuits onto the lined baking tray and bake for 3 minutes. After 3 minutes, remove from the oven and press the almonds in again gently and sprinkle with a little more Sweet Rub. Bake for a further 8-10 minutes or until the biscuits are golden brown. Remove from oven and allow to cool completely.
Store in an airtight container.
Ingredients
200g unsalted butter, softened
340g icing sugar, sifted
4 large eggs (2 separated)
2 tsp NOMU Vanilla Extract
2 pinches NOMU Sea Salt
550g flour
½ tsp baking powder
2 tsp NOMU Sweet Rub
50g flaked almonds
Directions
Preheat the oven to 180 °C and line a baking tray with baking paper.
In a large bowl, cream together the butter and icing sugar. Add the 2 whole eggs and 2 yolks (reserve the egg whites). Beat until well combined, then mix in the Vanilla Extract and Salt.
Sift together the flour and baking powder, add to the egg mixture and stir until it forms a soft dough. Wrap in cling wrap and refrigerate for at least two hours.
On a floured surface roll, the dough out to 4mm thickness and cut out 8cm circles using a cookie cutter. Brush the circles with the reserved egg white. Sprinkle each circle lightly with Sweet Rub and press 5 almond slices into the centre of each circle to form the pansy shape.
Place the biscuits onto the lined baking tray and bake for 3 minutes. After 3 minutes, remove from the oven and press the almonds in again gently and sprinkle with a little more Sweet Rub. Bake for a further 8-10 minutes or until the biscuits are golden brown. Remove from oven and allow to cool completely.
Store in an airtight container.
