20/05/2019
Now the moment that you guys are wating for... Now abg wan will reveal the recipe for the iced gem biscuits...
The Recipe
Biscuit base
60g butter
30g caster sugar
1 egg yolk
100g all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
Royal icing (I made them in three different colours but you can do more if you like!)
1 beetroot, peeled and roughly chopped
1 tablespoon lemon juice
3-5 pandan leaves
2 egg whites
450g icing sugar
Biscuit base: Whisk the butter and sugar until it turns fluffy and lightens in colour. This should take 1-2 minutes of mixing. You can do this in a stand mixer, but with such small amounts, it whips up in no time at all even if you do it by hand. Add in the egg yolk and give it a quick whisk until it's well-mixed. Then, add in the flour, baking powder, and salt, then fold it in until a smooth dough forms.
Heat your oven to 170°C. Roll the dough out until about 5mm (roughly ¼ inch) thick, then using a 2cm (¾ inch) ring mould, stamp out little discs of dough and place them onto a lined baking tray. If you don't have ring moulds, you can weigh out 4g portions of dough, roll them into little balls and lightly pinch them so they flatten out. Either way, once you've done that for all of the dough, bake them in the oven for 12-16 minutes until they turn a nice shade of golden brown. When they're done, take them out and let them cool to room temperature.
Red dye: To get your natural red dye, juice your beetroot and add lemon juice to it, then reduce it until a quarter of the liquid is left and it becomes a thick syrup. If you don't have a juicer, don't fret. (I didn't either.) You can use a blender to puree your beetroot together with the lemon juice until smooth. If you're having difficulty blending it, add a few tablespoons of water. Strain the pureed beetroot through a fine sieve, and then reduce this over medium heat until only a quarter of the liquid is left.
Green dye: For the green, cut up your pandan leaves into small, ½-inch chunks (a pair of scissors work best), and blend it in a blender together with 2-3 tablespoons of water. Then, strain the juice through a fine sieve. Your green dye is done!
Royal icing: (This is best done in a stand mixer or using an electric whisk, but doing it by hand works too.) Whisk your egg whites on high until it turns foamy and soft peaks start to form, add in the icing sugar in 2-3 batches, whisking the mixture until smooth in between each addition. Continue whisking the icing for about 8-10 minutes, until it becomes glossy and really firm.
Split your icing into three equal portions. Leave one plain, and add the red and green colouring to the other two. (You probably won't use all of the colourings so just 1-2 teaspoons should do but you can add more or less depending on your personal colour preferences!) Give it a good mix until the colours smooth out, and put them into piping bags with a seven-sided star nozzle (D7). Then, pipe a little dollop onto each biscuit base!
Let the biscuits rest and the icing to firm up for at least an hour, after which you can relive all your childhood sugar rushes through them!
This recipe mabye have more ingredients than before but it not very complicated... So enjoy baking your own biscuits...
