November 21, 2009

My Collections of coffee sweets

Biscuit with Marshmallow Topping


Butter         : 60gms

Brown sugar     : ½ cup(firmly packed)

Egg         : 1                  

Vanilla essence     : 1 teaspoon

All purpose flour: 1 ¼ cups


Sugar        : 1 cup

Water        : 1 cup

Gelatine    : 1 ½ tablespoon

Vanilla        : 1 teaspoon

Coconut    : 1 cup

Apricot jam    : 1 cup

Biscuit- Cream butter and sugar, add egg and vanilla. Beat until well combined. Add sifted flour, mix to a firm dough. Roll out on lightly floured surface to 5mm ( ¼ inch) thickness. Cut out with 6cm fluted cutter. Bake on lightly greased trays in moderate oven about 12 minutes. Cool on trays.

Marshmallow: Place sugar and water in pan, sprinkle gelatin over, stir over lower heat until sugar dissolves. Bring to boil , reduce heat , simmer 7 minutes. When nearly cold, put into small basin of electric mixer. Beat for 1 minute, add vanilla , beat until thick and fluffy about 10 minutes. Place mixture into piping bag fitted with 1 cm ( ½ inch) plain tube. Pipe marshmallow in a circle around edge of biscuit. Put coconut in heavy pan. Stir with wooden spoon over moderate heat until light golden. Remove from pan Cool, and dip tops of biscuit in coconut, spoon a little jam into centers. Refrigerate. It is a delicious biscuit for kids.
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