Jammy Jubilee Diamonds
Jubilee Bake recipes from Ella Valentine Baking eggs
Makes 25-30
INGREDIENTS
For the biscuits:
160g butter
40g sugar
2 ella valentine baking egg yolks
210g plain flour
For the filling:
jar strawberry jam
For the icing:
200g royal icing sugar
3tbsp water
edible diamonds and gems
edible glue
EQUIPMENT
1 x diamond shape biscuit cutter 8cm long
1 x diamond shape biscuit cutter 4cm long
1 large baking tray lined with parchment
METHOD
- Pre-heat the oven to 180c (or 160c fan)
- Cream the butter and sugar together with an electric hand whisk
- Whisk in the egg yolks and then slowly combine the flour until the mixture resembles fine breadcrumbs
- Bring together with your hands to form a soft dough. Wrap in cling film and rest in fridge for 10 mins
- Roll the dough out between 2 sheets of baking parchment until the dough is the thickness of a pound coin
- Cut the dough into shapes with the large diamond cutter and cut out the middle of every other one with the smaller diamond
- Gather together the off cuts and repeat
- Lay the shapes onto the baking tray and space evenly a thumbs width apart. Cover with cling film and chill in the fridge for at least 30 mins
- Bake in the middle of the oven for 8-10mins turning once until the biscuits are just beginning to colour
10. Remove from the oven and leave to cool on the tray then transfer to a wire rack
11. Once cold sandwich the biscuits together with a generous tsp or strawberry jam.
12. Mix the royal icing to a piping consistency and pipe shapes onto the biscuits. Once the icing is hardened dab with edible glue and decorate with edible diamonds and gems