Icing Cup Edge Biscuits

Icing Cup Edge Biscuits

by zeychou

4.9 (1)
Favorite
3

Difficulty

Easy

Time

1h

Serving

2

150 grams of butter, 90 grams of caster sugar, 1 egg, 1 teaspoon of vanilla extract, a little salt, 200 grams of low-gluten flour, 80 grams of almond flour, 10 grams of cocoa powder, powdered sugar (icing sugar) 2/3 cup, egg whites (icing sugar) ) 20 grams"

Ingredients

Icing Cup Edge Biscuits

1. Cut the butter into small pieces and let it soften at room temperature.

Icing Cup Edge Biscuits recipe

2. Sift in the granulated sugar and stir evenly.

Icing Cup Edge Biscuits recipe

3. Add eggs and mix well.

Icing Cup Edge Biscuits recipe

4. Sift in flour, almond flour, and salt, and add vanilla extract.

Icing Cup Edge Biscuits recipe

5. Knead into a uniform dough.

Icing Cup Edge Biscuits recipe

6. Add cocoa powder to the dough, knead it into a brown dough, wrap it in plastic wrap, and keep it in the refrigerator for about half an hour.

Icing Cup Edge Biscuits recipe

7. Place the dough between two pieces of baking paper, squeeze it, and use a rolling pin to roll it into a uniform thickness of about 0.4mm.

Icing Cup Edge Biscuits recipe

8. Use a mold to cut out the shape of the biscuit.

Icing Cup Edge Biscuits recipe

9. Use thick tin foil and fold it three times into a strip.

Icing Cup Edge Biscuits recipe

10. Fold the tinfoil paper strip to a corner of about 0.6cm.

Icing Cup Edge Biscuits recipe

11. Use a homemade mold to cut out the bayonet of the rim of the cup.

Icing Cup Edge Biscuits recipe

12. Preheat the oven to 170 degrees, put it in the oven and bake for about 12 to 15 minutes.

Icing Cup Edge Biscuits recipe

13. Take a large bowl, add powdered sugar and egg whites.

Icing Cup Edge Biscuits recipe

14. Stir at low speed with an electric whisk for about 10 minutes.

Icing Cup Edge Biscuits recipe

15. Put the white icing sugar in the piping bag.

Icing Cup Edge Biscuits recipe

16. Just draw a pattern on the biscuit.

Icing Cup Edge Biscuits recipe

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