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How to make Beaker biscuits

Yield = 12
Prep time: 1:00
Cook time: 0:45
Total time: 1:45

Ingredients

  • 1 3/4 cups plain flour
  • 3/4 cup caster sugar
  • 185g butter, chilled, chopped
  • 2 egg yolks
  • 1 teaspoon vanilla extract

Royal icing

  • 2 egg whites
  • 3 cups pure icing sugar, sifted
  • 1/2 teaspoon lemon juice
  • Red, blue and yellow gel food colourings
  • 2 teaspoons white cachous

Method

  • Step 1 Place flour, sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolks, vanilla and 2 tablespoons chilled water. Process until mixture just comes together. Turn out onto a floured surface. Knead until smooth. Shape into 2 discs. Cover with plastic wrap. Refrigerate for 30 minutes.
  • Step 2 Preheat oven to 180C/160C fan-forced. Line 2 large baking trays with baking paper. Roll out discs between 2 sheets of baking paper until 5mm thick. Using template, cut out 12 beaker shapes from pastry.
  • Step 3 Place biscuits on trays. Bake, in batches, for 15 minutes, swapping trays halfway. Stand for 10 minutes. Cool on a wire rack.
  • Step 4 Make Royal icing: Place egg whites in a bowl. Gradually add icing sugar, whisking until smooth and combined. Stir in juice. Divide icing between four separate bowls. Leaving 1 portion white, tint remaining portions red, blue and yellow. Spoon icing into separate snap-lock bags. Snip off 1 corner. Using picture as a guide, pipe icings onto biscuits. Lightly press cachous on to biscuits to form bubbles. Set aside for 30 minutes to set. Serve.