Friday, 29 April 2011

Happy Wedding Day Wills n' Kate!

Happy Royal Wedding Day!

So, I think I may have finally come to terms with the fact I will not be marrying Prince William any time soon...

And once I put my personal jealousies aside I invited a bunch of good friends to celebrate the Royal Wedding in all its pomp and glory with cake and cocktails. I was oncall working during the day but this certainly did not stop me missing out on all the fun.

I'd tried to avoid television sets all day (it was tricky) so I spent the day wondering whether Victoria Beckham upstaged the bride! Whether Prince Harry ran off with the Bridesmaid[s]! Whether Kate did a runner!

There was bunting, a quite brilliant Kate n' Wills 'Dress-up Dolly Book', bubbly, games, more bunting, cocktails and of course cake! Including Prince William's favourite, a fridge cake recipe that was be eaten AT THE ACTUAL RECEPTION, I thank you Daily Mail. And did I mention the bunting?!

Amongst the (mainly) sweet stuff served, I baked these crown biscuits.

Royal Wedding Crown Biscuits
(recipe adapted from Olive Magazine, April 2005)

300g plain flour
½ tsp baking powder
½ tsp almond extract
100g unsalted butter, softened 
200g caster sugar 
1 large egg

Crown shaped cutter

Marzipan, silver balls and royal icing (made up packet instructions) to decorate

1. Sift the flour, baking powder and a pinch of salt
2. Cream the butter and sugar until fluffy and light, then gradually beat in the beaten egg and almond extract
3. Add the dry ingredients and mix throughly
4. Bring together to make a dough, adding a tsp of water if needed
5. Form into a disc, wrap in cling film and place in the fridge for 30-60 minutes
6. Heat the oven to 180 C/fan 160 C/Gas Mark 4 and line baking sheets with parchment paper.
7. Lightly flour a work surface and roll out the dough to the thickness of a one pound coin and stamp out your shapes using your chosen cutter
8. Place onto your baking sheets and bake for 15-20 minutes until pale gold in colour. 
9. Decorate half the biscuits with strips or small balls of marzipan and the other half with the royal icing and silver balls

Baker's notes...
  • I decorated some of mine with Buttercream Icing, others with marzipan and others I left plain and just scooped on some jam, almost like a jammy dodger style biscuit!
  • You could also decorate with royal icing: grab a 250g pack of Royal Icing and mix with a little water to achieve a spreadable consistency
  • These biscuits will keep for 4-5 days in an airtight container
  • The recipe above makes up to 40 (!) biscuits, depending of course of the size of your cutters!

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