Prep
30 mins - 1hrBake
20 minsServes
24 - 72Difficulty
Easy About
These are such an easy, fun and impressive gift to make, whether for Father’s Day, a birthday or a special message for your beloved.
For the chocolate biscuits
Cream the butter and Tate & Lyle Golden Caster Sugar together in a mixing bowl until light and fluffy, then beat in the egg.
Next, sift in the flour and cocoa powder and knead well to combine. Turn out on to a lightly floured surface and roll out to a thickness of 5mm (¼”) thick. Choose your letters and then first stamp out the biscuit then turn the cutter over and firmly press the letter side into the dough. Transfer to baking trays. Repeat until you have your chosen message, spacing the letters apart on the baking trays. Re-roll the dough as necessary.
Preheat the oven to 180°C/Fan160°, 350°F, Gas 4.
Bake on the top and middle shelves of the oven for 10 minutes until slightly darker in colour, swapping the trays over halfway through. Cool briefly then transfer to a wire rack to cool.
For the butter biscuits
Preheat the oven to 200°C/Fan180°, 400°F, Gas 6.
Lightly grease 2 baking trays.
Cream the butter and sugar together until light and fluffy, then beat in the egg yolk.
Next, sift in the flour, add the lemon rind and mix well. Add enough milk to make a fairly soft dough.
Knead the mixture gently on a lightly floured surface and roll out to a thickness of 5mm (¼).
Choose your letters and then first stamp out the biscuit then turn the cutter over and firmly press the letter side into the dough. Transfer to the baking trays. Repeat until you have your chosen message, spacing the letters apart on the baking trays. Re-roll the dough as necessary.
Bake on the top and middle shelves of the oven for 8-10 minutes, swapping the trays round halfway through, until pale golden. Cool briefly then transfer to a wire rack to cool.
For the icing
Sift the Tate & Lyle Icing Sugar into a mixing bowl and stir in enough water to create a smooth mixture which will easily flow. Using a teaspoon, fill the letters with the icing gently teasing it into place. Leave to dry on a wire rack for 2 hours or overnight then transfer to a tin.
TOP TIP
You can make and ice the biscuits and then store them in the freezer in an air tight container for up to a month!
Ingredients – 5 items
1
For the chocolate biscuit dough
Butter
Unsalted, softened
Fairtrade Tate & Lyle Golden Caster Sugar
Large eggs
Plain flour
Cocoa powder
For the butter biscuit dough
Butter
Unsalted, softened
Fairtrade Tate & Lyle Golden Caster Sugar
Large egg yolk
Plain flour
Plus extra for rolling
Lemon
Finely grated ring
Milk
For the icing
Fairtrade Tate & Lyle Icing Sugar
Water
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#TateAndLyleSugars #CaramelSyrup #ClocksGoBack #CoffeeTime
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You’ll need:
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Method:
- Brew a strong coffee or double shot of espresso.
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Here’s how to make them:
Make the pancake shells: Prepare a thin pancake-style batter using Tate & Lyle Golden Caster Sugar, then cook until lightly golden.
Shape your tacos: While the pancakes are still warm, gently fold them into a taco shape and leave to cool.
Whip the cream: Whip your cream until light, fluffy and ready to pipe.
Fill: Add a generous layer of whipped cream to each pancake taco, then top with sliced fresh strawberries.
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Find the recipe via the link in our bio.
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Find the full recipe on our website – link in bio.
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