Easter Egg Nest Chocolate Cupcakes

This week has been a great one for whiskitforabiscuit. With Easter arriving, I have had a lot of new visitors to the blog, which is so nice to see. I have also had a number of people telling me that they have tried my recipes, such as the Chai and White Chocolate Hot Cross Buns, and how they have succeeded and tasted awesome! So, thanks so much guys, I appreciate it more than you could know and I absolutely love hearing everyones stories and feedback 🙂 It’s also really nice to know that people are actually reading this and it’s not just me writing to my sad and lonely self, lol. Now, to the cupcakes.

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I had seen a few different takes on these egg nest cupcakes, on various sites such as Pinterest, and they just all looked so fantastic and fun! I had to give them a go, and use one of my all-time favourite childhood treats, the chocolate spider. No words can ever describe how much I adore the chocolate spider, seriously, they are just that delish. I really could go on forever and ever about these morsels of goodness, and it’s so great that they only have 3 ingredients! Life = complete.

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I have used this amazing chocolate cupcake recipe countless times, including in My First Order, and it’s never let me down! You can find the recipe here.
Makingcakes
Buttercream:
  • 350g butter, chopped and softened
  • 2 1/3 – 3 cups icing sugar mixture
  • 1 tsp vanilla bean paste or extract
  • Wilton’s colourng gel, green
Beat butter until pale and creamy, about 4-5 minutes. Gradually add in the icing sugar mixture until well combined. Beat in vanilla and green colouring until desired colour is achieved. Spoon buttercream into a piping bag with a large round nozzle. Pipe rounds on the cupcakes.
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Chocolate Spider Egg Nests:
  • 1 packet Chang’s noodles (available at most Australian supermarkets. I am sure there would be an equivalent in the US and UK, however I do not know what the brand is)
  • 2 tbs crunchy peanut butter
  • 200g chocolate, milk or dark
  • 1 packet M&M Crunchy speckled eggs, or Cadbury Mini Eggs

Makingspiders

Place chocolate and peanut butter in a microwavable bowl, and microwave for 60 seconds on high. Stir with a metal spoon, even if it does not look melted. If it needs more time, microwave in 10 second increments until completely melted. Don’t do what I did and keep microwaving because you can still see lumps,and then realise it’s just the nuts from the crunchy peanut butter. Idiot. Pour contents of noodles packet into the chocolate and peanut butter mixture until well coated. With two teaspoons, make small ‘nests’, on oven trays with baking paper. Place three speckled eggs on each nests straight away, as you do not want the chocolate to set, otherwise the eggs will not stay on the nests. Place in fridge. You can make these a few days in advance, just pop them in an airtight container when they have set.
Place egg nest onto the green buttercream on the cupcake. Done!
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I hope everybody has a fantastic Easter with their loved ones! I am so lucky I have a little sister who gets so excited about the Easter bunny and the annual hunt we have on Easter Sunday morning, it makes it so much more fun with little kids around!
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Don’t forget to follow me on Instagram – GemmaAsh! Until next time…X
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Chai & White Chocolate Hot Cross Buns with Cranberry Butter

Wow. It’s so hard to believe that Easter is upon us already! Even though I have been eating the occasional hot cross bun in secret since January 1st when they are available at the supermarket, I guess the week before Easter is finally the socially acceptable time to eat one, two or twenty hot cross buns. So, here we are. And they’re not too bad even if I say so myself. I made a couple of batches of original and choc-chip buns a few years back and I promised myself I would try to make them each year for Easter as they were just so damn good! Although, last year, I substituted the real things for something almost as good, Hot Cross Macs. This year, I wanted to try making the buns again, with a bit of a different flavour 🙂
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I found some really good chai tea from T2 in the cupboard, bursting with cardamom pods, cinnamon sticks and broken star anise. I knew then, I had to make my buns with this awesome chai. Mmm, and what to go with it? I didn’t want them to be too traditional, and since I was little, I have always been a loyal fan of the choc-chip variety (what kid hasn’t?!). White chocolate it was. I thought it would give the chai a bit of sweetness and provide the same great chunkiness as the choc-chip bun, and the white chocolate wouldn’t overpower the flavour of the chai like milk or dark chocolate would (I’m trying so hard not to sound like a wanker when I describe the flavour, lol).
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Chai and White Chocolate Hot Cross Buns (adapted from Sasko flour):
For the chai tea:
  • 2 x teabags, or T2 sachets or teaspoons of chai (if you are using sachets or teaspoons, you will need to strain before adding the honey, milk and vanilla)
  • 500 ml water
  • 1/2 tsp vanilla bean paste or extract
  • 30ml honey
  • 125ml milk
Place the tea in a saucepan, with the water. Simmer on a low heat until the water colours, and the flavours are prominent (about 8 mins). If you need to, strain the tea, and place back in the saucepan once strained. Stir in vanilla, honey and milk, and set aside to cool slightly.
MakingDough
For the dough:
  • 540g plain flour
  • 30g butter, at room temperature
  • 35g caster sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 7g yeast
  • 1 egg, lightly beaten
  • 1 1/3 cups white chocolate chips
  • 100g plain flour
  • Water
Sift flour into a bowl, rub in the butter with your fingers, and stir in the cinnamon, salt and sugar. Measure out 280ml of the chai tea mixture, and lightly mix in the yeast. When it begins to foam (you only need a few bubbles, don’t freak out if it doesn’t look like a bubble bath – I have made this mistake before), add to the flour mixture, along with the lightly beaten egg. Mix with hands until a dough if formed. If the dough is too crumbly, add a tiny bit of water. Oil a large bowl, and place dough inside. Put a tea towel over the top of the bowl, and put in a warm place for about an hour, or until the dough has doubled in size. I put my dough in a sunroom and it was perfect. You could also put it beside a window which is getting some sunshine.
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Preheat the oven to 200c. Once the dough has doubled, remove from the bowl and knead with hands on a clean surface until soft and springy. Add white chocolate in 2 batches and knead well. Shape the dough into 12 even balls, and place in an oiled or greased tray. Leave in a warm place to double in size once again, for about 30-45 minutes. Use the 100g of flour and some water to make a paste. Keep adding small amounts of water until desired consistency is reached. Remember you can put more water in, but you can’t take it out! You want the paste to be rough but not stodgy. Place flour paste in a piping bag fitted with a medium sized round nozzle (the ones you get with the Multix ones are perfect). Pipe crosses on the buns, and place in preheated oven for 12-15 minutes. Remove from oven and let cool in tray.
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To make the glaze, use 100ml of chai tea mixture and 1/2 cup caster sugar, and place in a saucepan. Simmer on a medium heat until it comes to the boil. Remove from heat, and brush buns with a pastry brush. I needed 2 coats on mine for them to be glossy enough.
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Cranberry Butter:
  • 1/3 cup dried cranberries (craisins), roughly chopped
  • 1/2 cup butter
  • 1/2 tsp cinnamon
Place all ingredients in a small bowl and stir until combined. Spread on warm hot cross buns.
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Hot cross buns are heaps of fun to make. They are not difficult, but you definitely need to read the recipe beforehand. The only other thing is, you do need a bit of time, but I promise they are worth it! Don’t feel confined to making buns with the original flavours if you don’t wish to, mix it up with different fruits such as berries and citrus, and sweets such as different types of chocolates, caramel, nutella or jam.
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Enjoy! X

Raspberry Marshmallow Lovehearts + Fenix

I must admit, I’m not really a huge fan of Valentine’s Day. The worst part is everything becomes so expensive just for one day! Anyhow, I took it as an excuse to make something yummy and heart-shaped, and so here are my first ever homemade marshmallows. The raspberry on top gave them quite a tangy hit, as they were so, so sweet on their own. I am trying really hard to avoid sugar during the week at the moment – has anyone else ever tried to do this? It’s really difficult, as it is hidden in the most random things, like gluten free twisties :/ Anyway, the hearts were the perfect size – if they were any bigger they just would have been too sickly for one person. I would suggest if you were to make homemade marshmallow, to use small cookie cutters or cut them in very small squares (hey, at least they go further!).

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I wanted to create more of a raspberry swirl, like Mowielicious, instead of a raspberry layer. I tipped too much of the raspberry mixture on top of the marshmallow, so when I used the skewer to create the swirl, it got a bit messy. Next time, I will either add it slowly and swirl, and use maybe half the sugar in the marshmallow, or make a proper raspberry layer to really give a balance between the sweet and the sour. Oooh, another idea could be making lemon curd and swirling it through the marshmallow. Or, using the lemon curd and the raspberry. Or maybe even orange and a chocolate layer to make Jaffa? Oh, the possibilities!
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Raspberry Swirl/Layer: (recipe from Mowielicious)
 
  • 200g raspberries, fresh or frozen
  • 50g icing sugar (you could leave this out if you wanted to)
Place raspberries and sugar in a small saucepan, over a medium heat. Keep stirring until raspberries break down and become a syrup. Push mixture thought a sieve to get rid of the seeds. Discard the seeds, and set bowl aside to cool.
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Homemade Marshmallow: (recipe from Raspberri Cupcakes)
 
  • 1 cup caster (white) sugar
  • 2 tsp liquid glucose (available in most supermarkets)
  • 1 tbs gelatin powder
  • 1 large egg white
  • 1/2 tsp vanilla bean paste
  • 1/4 cup icing sugar
  • 1/4 cup cornflour
Line a lamington style baking tray with olive oil spray and baking paper (the tray needs to be a couple of inches deep – my tray would have been about 20-30 cms long). Place caster sugar, 100ml cold water and glucose in a medium sized saucepan. Place on a low heat and stir until sugar has dissolved. In the meantime, place another 100ml of cold water and the gelatine in a small bowl to soften, and set aside. After you have done this, turn the heat up on the sugar syrup, and insert a sugar thermometer (I use my Dad’s milk one that he uses for coffee, but you can buy them from $2 shops and homeware’s stores also). When the syrup reaches 120c, which for me took about 40 seconds, add the gelatin mixture, and whisk until there are no lumps. Place an egg white in a clean mixing bowl and beat until soft peaks form. Very slowly add the hot sugar and gelatin mixture to the egg white and beat until thick and glossy (5-10 minutes). Pour marshmallow mixture into prepared tray and smooth with spatula until evenly spread. Spoon a little of the raspberry topping onto the marshmallow and swirl with a skewer, or pour all of the raspberry topping onto the marshmallow to make an even top layer. Leave marshmallow to set overnight at room temperature.
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Combine icing sugar and cornflour in a small bowl. If using a cookie cutter, dip in hot water then coat in sugar and cornflour mixture, and begin pressing shapes in the marshmallow. If using a knife, simply dip in hot water and cut squares. Once you have shapes and/or squares, roll them in the sugar and cornflour mixture so they are no longer super sticky. It was a bit difficult to this with the raspberry topping as I didn’t want to coat the bright red. Instead I just made sure the bottom and sides had been coated. Serve immediately, or store in refrigerator in an airtight container.
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I also wanted to share some photos from a restaurant my boyfriend and I went to recently. Fenix is owned by Gary Mehigan, who is a judge on Masterchef Australia, and I must say, it was pretty awesome. I had heard mixed reviews about Fenix, but they had a fantastic deal going throughout January, so we decided to give it a go, and lucky we did! We shared three entrees between us, which, in hindsight, was probably a bit too much. My boyfriend had crab crostini with aioli, avocado mousse and smoked tomato, and I had the braised pork belly with scallops, and we also shared gruyere and sweetcorn cigars. I really liked all three of the entree’s, but the pork belly was absolutely fantastic! I actually dreamt about the crackling that night 😛
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For our mains, I had the sticky beef short ribs with mustard mash and watercress, and it was sooooo good. The meat just fell apart and I could have happily drank the gravy! My other half had a whole snapper which was also fairly delish. By this time, I was really struggling! For dessert, I had the coconut creme caramel with roasted pineapple and pina colada sorbet. It was really yummy, but just too big! The best part was the pina colada sorbet because it was so cold and refreshing after such a big meal! The boy had a chocolate fondant, which I was a bit jealous of- it was amazing. I will definitely be having that one when I go back! I believe they have a similar deal for February as well, so head to their website to check it out if you’re in Melbourne.

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Follow me on Instagram – GemmaAsh 🙂 Happy Valentine’s Day to you all!

Aussie Beach Bum Cookies

Happy (belated) Australia Day! I hope all you Aussies had a great long weekend and celebrated with some snags on the barbie, a meat pie and a pav! If you are not an Aussie, you should definitely still celebrate with some snags on the barbie, a meat pie and a pav – or make some of these super cute and cheeky beach bum cookies to embrance your inner Australian! I saw these cookies on Pinterest a while ago, and just had to make them – they are too cute! They are really easy to make and decorate too.
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This recipe is once again from the fantastic Sweetapolita – they are basically the vanilla version of the Dark Chocolate Sugar Cookies with Gingerbread Buttercream that I made for Christmas. I halved the recipe, and I still had close to 50 cookies, so if you do not want that many, you could simply halve it again. You can put any flavour you like in the cookies as well. I was loyal to the recipe and kept the vanilla bean with a touch of lemon, but you could use any type of extract or oil really, such as Strawberry, Orange, or even Musk.
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Vanilla Sugar Cookies: (adapted from Sweetapolita – this post has a great tutorial on making sugar cookies, too!)
  • 1 cup butter – softened, not melted
  • 1 cup caster (white) sugar
  • 1 large egg
  • 3 cups plain (all-purpose) flour
  • 1/2 tsp vanilla bean paste
  • Juice of 1/2 lemon
  • 1/2 tsp salt
  • 3 cups (approx.) icing sugar mixture
  • Water
  • Cachous and sprinkles, to decorate
  • Colouring gels

Preheat the oven to 160c fan forced, 170c non fan forced. Line 4 oven trays with baking paper, and set aside. Beat the butter and sugar in a large bowl until pale and fluffy. Beat in the egg until well combined. Sift flour and salt in a separate bowl, and gradually stir, with a wooden spoon, into the butter and sugar mixture. Knead the dough on a floured surface until smooth – keep adding flour in very small amounts if dough is still sticky. Divide dough into two batches, wrap tightly in cling wrap, and refrigerate for 45 minutes. Once dough is chilled, roll it out with a rolling pin, between two sheets of baking paper, until the dough is just under 1cm thick. With a heart shaped cookie cutter, carefully cut the shapes from the dough and place on the baking paper. When you have a full tray, gently and quickly cut the bottoms of the hearts off with a sharp, non-cerated knife. You don’t want to use a cerated bread and butter knife because it’s not sharp enough, and will cut a rough edge, rather than a clean edge. The only thing I would do differently when I make these again, would be to get a larger cookie cutter and cut off more from the bottom of the heart, so that they look like bigger, rounder bums!! Bake cookies in preheated oven for 12-15 minutes – make sure you check at 10 minutes! TIP – Don’t wait until the cookies begin to go brown – once the edges a even a tiny bit brown, the biscuits will be that overcooked you could nearly break your teeth on them! Make sure all the cookies are still completely ‘blonde.’ Let the cookies cool completely on the trays or wire racks until completely cool – you don’t want the icing to melt off!

 Cookies

To make the icing, combine icing sugar mixture with a tiny amount of water to make a paste. You can make as many or as little colours as you like – three was enough for me. Add a little of the colouring gel and a small amount of vanilla and stir until combined. Place icing in a piping bag fitted with a realllllllly small round nozzle. If you don’t have one, never fear! You can use a snap lock bag and cut the corner off. Decorate the cookies by piping different shapes and colours of underwear! G-Strings are the easiest to do 😛 The icing dries really quickly, so decorate the cookies as you go.

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I can’t believe it is the end of January already, it seemed like only yesterday it was Christmas! Happy belated Australia Day, and I’ll see you in February 🙂 Also, check out my music player on the side of the page, I will putting up some of my favourite songs for you to listen to when you come and visit!

Salted Caramel Bejewelled Profiteroles

If you are a regular reader of this blog, you will know how much I absolutely adore salted caramel. I have made choux pastry for eclairs twice before – once when we added 2 tablespoons of salt to the mixture (yes, that’s what the crazy recipe said!), and the other time, I undercooked them and they looked like little sunken balls of pancake. So, logically, I decided I would give them another go for Christmas Day lunch. Ta da 🙂

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Profiteroles

They worked! Thank goodness they did, because the world probably would have ended if they hadn’t. Once again, Taste.com certainly did not let me down, and I will definitely be using this recipe many times over. I already have used it since actually, and the result was just as great. So many people seem to think that choux pastry is a difficult thing to get right, and it can be if you get a little confused or don’t follow the recipe word for word, which can be really easy to do. If you are going to give this recipe a go, make sure to sit down and read it through before you make it – and understand each step. Otherwise, not only can it be really dishearteneing, it’s also a waste of quality ingredients and money 😦 The good news is though, once you do understand the recipe and know what to do from experience, your cooking will be much better for it 🙂 There’s my words of wisdom for the day!

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Here is the recipe for Choux Pastry. The only part is, it definitely does not make 25-30 profiteroles like it says. It makes 18 at most, so if you want more, simply double the recipe.

Choux pastry

Before and after

Caramel Maison: (from p. 242 of Adriano Zumbo’s book, Zumbo):

•220g pouring (whipping) cream (35% fat)
•1 vanilla bean, split and seeds scraped (I used 1 tsp vanilla bean paste)
•120g water (this is just under 1 cup)
•300g caster (white) sugar
•60g liquid glucose (available at most supermarkets)

Place the cream and vanilla in a small saucepan over a medium heat and bring to the boil. Then, remove from the heat, and remove the vanilla bean if you are using one. In the meantime, place the water, sugar and glucose in a larger saucepan over a low-medium heat and cook until the glucose and sugar are fully dissolved, stirring occasionally. Zumbo’s says to use a clean pastry brush dipped in water to clean the sides of the saucepan in order to avoid crystalisation, however you can also just place the saucepan in really hot water with suds just after use and the sugar will melt off really easily. Increase the heat to medium, and cook the sugar mixture until it reaches a dark amber colour. This does take quite a while, and I was getting worried that mine would not work, but persistence is key here, it will eventually darken after 6-7 minutes. Very carefully stir the cream mixture into the sugar mixture slowly – be very careful because it spits and releases lot of heat. I found the best way to do this was with a spoon with a very long handle, as you want to keep your face as far away from the saucepan whilst it is spitting. If you don’t have a spoon with a super long handle, just add the cream really slowly and try to stir as best you can! Keep stirring as much as you can until the caramel settles down, then stir until completely smooth. Transfer to a bowl, let it cool to room temperature, cover with plastic wrap and place in the fridge.

Making the caramel

Caramel Buttercream: (this recipe is on page 42 of Zumbo’s cookbook)
•150g unsalted butter, chopped and softened
•300g caramel maison
•4.5g sea salt flakes

Place the butter in a bowl, and beat until light and fluffy. Warm the caramel maison in the microwave until it reaches a pouring consistency (mine needed 1 min, 20 seconds on high as it was in the fridge overnight), however, just warm it in stages to prevent burning the caramel. With the beater running slowly, add the caramel maison to the butter and continue mixing until thick. Once I had added about half of my caramel, I got a bit worried because it looked like it was curdling, however as I kept adding the caramel, it began to thicken up. So don’t freak out until you have added all of the caramel to the butter. Once you have added all of the caramel, fold in the salt. I did not measure my salt, as I used a shaker. So if you too are using a shaker, just salt to taste.

Assembly:

Place the caramel in piping bag fitted with a small round nozzle. Gently pierce the bottom of the profiteroles with piping nozzle, so that the nozzle itself is inside the profiterole. Squeeze bag until profiterole feels heavier in your hand, and the caramel is slightly coming out of the profiterole. Gently scrape the profiterole on the edge of a bowl to get rid of the excess caramel. Repeat with other profiteroles. If you are not eating them straight away, refrigerate them until they are ready to serve.

Profits

You can decorate the profiteroles however you wish! You can see that in both cases I dipped mine in melted chocolate, and sprinkled them with gold edible glitter and cachous. For the ones with the white chocolate, I added some caramel popcorn dipped in chocolate. Yum!

NYE profiteroles

Yum!

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Best of 2012!

Here is a collection of photos that sums up the best foodie moments of 2012. I have loved every minute of delving into the blogging world, and cannot wait to continue next year 🙂 HNY!

Macarons:

Macarons

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Macarons2

Macarons3

Cakes:

 

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Bits and Pieces:

 

Pizza making class, High Tea with Zumbo, myself with Gary Mehigan

Pizza making class, High Tea with Zumbo, myself with Gary Mehigan

 

Homemade Ravioli and Gnocchi, Curries cooking class on a boat, Sipping cocktails at Sea Links Resort in Mui Ne, Vietnam.

Homemade Ravioli and Gnocchi, Curries cooking class on a boat, Sipping cocktails at Sea Links Resort in Mui Ne, Vietnam.

 

Treats from Little Cupcakes and La Belle Miette, Pasta and Black Risotto at Grossi Florentino, Homemade dumplings

Treats from Little Cupcakes and La Belle Miette, Pasta and Black Risotto at Grossi Florentino, Homemade dumplings

 

Homemade Caramel Ice Cream, Homemade Apple Pie, Sipping sparking in the Yarra Valley, making Neil Perry's Mac and Cheese.

Homemade Caramel Ice Cream, Homemade Apple Pie, Sipping sparking in the Yarra Valley, making Neil Perry’s Mac and Cheese.

 

Chocolate Dumplings and Custard Buns at Yum Cha @ David's, Prahran.

Chocolate Dumplings and Custard Buns at Yum Cha @ David’s, Prahran.

 

Melted Snowmen Shortbread, Candy Cane Macarons, Dessert @ Malvern Hotel, Salted Caramel Profiteroles.

Melted Snowmen Shortbread, Candy Cane Macarons, Dessert @ Malvern Hotel, Salted Caramel Profiteroles.

 

Happy New Year! 🙂 Xo

 

 

 

 

 

Dark Chocolate Sugar Cookies with Gingerbread Buttercream

I have seen a couple of fellow bloggers make these super-cute cookies lately, and I have really wanted to try making them myself too, especially since the recipe is from the wonderful Sweetapolita! These cookies most definitely lived up to my expectation. Not only were they soooooo yummy, but they were really easy to make and even with halving the recipe, I still had 40 sandwiched cookies!
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Another thing I love about these cookies is that you can do anything with them. You can leave them plain, just decorate them or fill them. I decided on the previous two. My blogging buddy Sugabuttacream filled hers with espresso buttercream, which would be great to try as well. Gingerbread buttercream is definitely one of my favourites around Christmas time, it is so yummy and easy to make, plus it keeps really well and the flavour tends to develop over a couple of days.
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Dark Chocolate Sugar Cookies: (recipe adapted from Sweetapolita – makes 40 sandwiched cookies, 80 single cookies)
  • 3 cups plain flour
  • 3/4 cup good quality cocoa
  • 1/2 tsp salt
  • 225g butter, chopped and softened – not melted
  • 1 cup caster sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla bean paste/vanilla extract
Sift flour, salt and cocoa into a bowl and set aside. Place butter and sugars in bowl, and beat until pale and creamy. Add egg and vanilla, and beat well until combined. Stir in dry ingredients until mixure forms a dough.
On a floured surface, knead half of the dough until it becomes smooth. Shape into a ball. If you want to use dough straight away, refrigerate for 30 minutes. If you are using it in a few days time, freeze the dough. Remove from freezer 2-3 before use and leave it to thaw at room temperature. Repeat kneading with other half of mixture.
Preheat oven to 160c, and line 4-5 oven trays with baking paper. Place one ball of dough between 2 sheets of baking paper. With a rolling pin, roll dough out until it is about 1cm thick. With a cookie cutter, cut shapes out from the dough and carefully place them on baking paper. When tray is filled place in the oven for 10 minutes, or until the cookies are just slightly soft. Let them cool on trays, then place on a wire rack.
Choc Sugar Cookies
Sugar Icing (for decorating):
  • Icing sugar, about 1 1/2 cups
  • Water
  • Wilton’s colouring gel, green
As per the icing I used for the Melted Snowmen, I didn’t really use exact measurements. I combined icing sugar and water until it became a thick paste, then added the green colouring. With a piping bag fitted with a very thin round nozzle, I piped around the edges of the trees, and added a few gold and silver cachous as the decorations. The icing dries really quickly, so add the cachous as you go.
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Gingerbread Buttercream:
  • 350g salted butter, chopped and softened – not melted
  • 1 1/2-2 cups icing sugar
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
Beat butter until pale and creamy. Gradually add the icing sugar and other spices. If you only want a hint of the spices, you could add bit less, and if you want a strong hit of ginger, you can add more. You can just keep tasting, but these quantities, for me, are just the right balance 🙂 If you are not using the buttercream until the following the day or after, refrigerate, then take out of the fridge an hour before use. As mentioned earlier, I personally like to make it a couple of days in advance because the flavour of the spices tend to develop. Place the buttercream in a piping bag fitted with a round nozzle. Pipe 2 lines of buttercream down the middle of the tree biscuit, then sandwich with another. You can either refrigerate the cookies, or leave them in a cool, dry place.
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I hope you all had a lovely Christmas, I can’t believe it’s all over for another year! It’s sad but also kind of a relief at the same time. Here are some of the yummy things my family had on Christmas Day (minus the oysters – ew!!).
Christmas Day
January the 1st also marks whiskitforabiscuit’s first birthday – so thank you to everybody who has supported my baking endeavours throughout the past year by coming to visit my site! It is slowly growing in terms of views and followers, which is really exciting to see, so please feel free to comment, like and follow – it would be greatly appreciated! So thank you all so much, and I sincerely hope you come back to say hi in the new year 🙂 Xx
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