Friday, 29 June 2012

French Fancies

12 oz Self raising flour
12 oz caster sugar
12 oz Butter
3 tsp Vanilla extract
6 Eggs

Cream the butter and sugar together until it's of a creamy texture.

Stir in 1 tbsp flour and 1 egg to the butter mixture until you have used
all of the eggs then add the remaining flour and vanilla extract and mix 

Grease a 25-cm X 35-cm baking tray or line with baking parchment. Pour
in the cake mixture spreading it so you have an even coverage in the tin.

Bake on 180C/350F/Gas 4 for 35-40 mins once cooked remove from 
the tray and place on a cooling rack to cool. Once cooled take a bread 
knife and cut into 35 squares.  

4 oz Butter (I use Trex)
8 oz Icing sugar
1 tsp Vanilla extract

Cream the butter and icing sugar together well. Place in a piping bag and
pipe a small amount on the top of each cake.

Icing Ingredients
1 kg Icing sugar
100 ml Water
4 tbsp Sugar syrup
4 tbsp Liquid glucose
Food colouring as required

Mix all ingredients together until it is the consistency of stiff dough. At this 
point you can use three techniques to soften the dough: spoon it directly 
into a saucepan placed on a low heat; place the bowl over a saucepan of
water, simmering on a medium heat; or put the bowl in the microwave on 
a medium setting for one to two minutes. 

Separate the cakes on a cooling rack and spoon the icing over the top of 
the cakes letting it run down the sides. Re-heat the mixture as required.

Leave to cool if you can then enjoy eating them.

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