Here\u2019s a friendly reminder that Valentine\u2019s Day is just over two weeks away. Fear not if you are yet to organise the perfect
\npresent as we have two brilliant biscuit recipes to share that would make an ideal home-made gift from yours truly.<\/p>\n
FAB Four\u2019s Easy Peasy Baking campaign have a simple and quick recipe for Iced Biscuits, these can be flavoured to your desire easily, simply by switching out cocoa for ginger or lemon! This recipe is designed to be easy and accessible with just five simple steps.<\/p>\n
For an extravagant flourish, Carr’s Flour’s recipe for Strawberry and Champagne Shortbread is inspired by the classy combination of Strawberries and Champagne. These champagne icing dipped biscuits are made with Carr\u2019s Plain Flour and strawberry jam for a delicate and decadent way to sweeten your date. Why not try using a heart-shaped cookie cutter for a more romantic offering?<\/p>\n
Chocolate, Ginger or Lemon Iced Biscuits<\/strong><\/p>\n For ginger cookies omit cocoa and add extra 25g flour, 2tsp ground ginger and 25g crystallised ginger. For lemon cookies omit cocoa and add extra 25g flour and zest of 1 lemon.<\/p>\n INGREDIENTS<\/strong><\/p>\n \u2022 275g strong plain flour METHOD<\/strong><\/p>\n 1. Preheat oven to Gas Mark 4\/180C. Sift flour, cocoa, baking powder and salt together. Recipe from The Fab Flour Easy Peasy Baking Campaign, launched by UK Flour Millers. You can find more Easy Peasy Baking recipes and information on the campaign over on the Fab Flour website: fabflour.co.uk\/easy-peasy-bakes\/<\/a><\/span> or on social: @fab_flour on Instagram<\/a><\/span> or @fabflour on Facebook<\/a><\/span> and Twitter<\/a><\/span>.<\/p>\n Strawberry & Champagne Shortbread<\/strong><\/p>\n INGREDIENTS<\/strong> \u2022 225g Unsalted Butter (extra for greasing tray) FOR THE ICING<\/strong><\/p>\n \u2022 200g Icing Sugar METHOD<\/strong><\/p>\n 1. Preheat the oven to 170\u02daC (Fan 150\u02daC, Gas Mark 3) APPROX 20 BISCUITS 25 MINS PREP BAKE 25 MINS<\/strong><\/p>\n Recipe from Carr\u2019s Flour, you can find out more information on their website > carrsflour.co.uk<\/a><\/span><\/span> . The full range is available to order from their online shop > shop.carrsflour.co.uk<\/a><\/span><\/span>.<\/p>\n","protected":false},"excerpt":{"rendered":" Spoil Your Loved One with Home-Made Biscuits from the Easy Peasy Baking Campaign and Carr’s Flour! www.shop.carrsflour.co.uk Here\u2019s a friendly reminder that Valentine\u2019s Day is just over two weeks away. Fear not if you are yet to organise the perfect present as we have two brilliant biscuit recipes to share that would make an ideal […]<\/p>\n","protected":false},"author":5,"featured_media":648262,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-648259","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ulster-rugby"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/648259","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=648259"}],"version-history":[{"count":6,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/648259\/revisions"}],"predecessor-version":[{"id":648723,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/648259\/revisions\/648723"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media\/648262"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=648259"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=648259"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=648259"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2021\/01\/kkkk1.jpg\")
<\/p>\n
\n\u2022 2\u00d72 tbsp cocoa powder
\n\u2022 2\u00d72 tsp baking powder
\n\u2022 1\/2 tsp salt
\n\u2022 125g butter, softened
\n\u2022 100g caster sugar
\n\u2022 1 egg
\n\u2022 2tbsp golden syrup
\n\u2022 Icing to decorate:
\n\u2022 100g icing sugar
\n\u2022 1-2tbsp water or lemon juice
\n\u2022 little food colouring \u2013 optional<\/p>\n
\n2. Beat the butter and the sugar together and add the egg and syrup. Mix in the dry ingredients to form a dough.
\n3. Wrap the dough in cling film and refrigerate for 30 minutes. Dust the work top with flour and roll out dough to 0.5cm (1\/4″) thick and cut into shapes using a biscuit cutter.
\n4. Place on a greased baking sheet and bake at Gas Mark 4\/180C for 10 minutes or until firm to the touch.
\n5. Cool on a rack and decorate with icing once completely cool.<\/p>\n![](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2021\/01\/kkkk2.jpg\")
<\/p>\n
\nFOR THE BISCUITS<\/strong><\/p>\n
\n\u2022 2 tbsp Strawberry Jam
\n\u2022 100g Caster Sugar
\n\u2022 285g Carr’s Plain Flour (extra for dusting)
\n\u2022 \u00bd tsp Salt<\/p>\n
\n\u2022 2 tbsp Champagne
\n\u2022 \u00be tbsp Strawberry Jam
\n\u2022 Cold Water<\/p>\n
\n2. Cream together the butter, sugar, salt and jam in a large bowl until light and fluffy.
\n3. Add the flour a little at a time, until mixed in.
\n4. Be careful not to over work the ingredients.
\n5. Once the dough has formed, wrap in cling film and place in fridge for 2 hours or until cool.
\n6. Sprinkle some flour onto your work surface and knead lightly until you have a loose dough.
\n7. Roll out the dough until it\u2019s roughly 0.5 cm thick.
\n8. Cut out using a cutter and place onto a lightly greased baking tray and bake for 25 minutes (until pale brown and crisp).
\n9. Allow to cool on a wire rack.
\n10. Meanwhile stir together the icing sugar, champagne and jam in a small bowl and mix until a stiff paste has formed. Add more champagne or water to loosen if needed. Dip each biscuit until half covered.
\n11. Place back onto a wire rack until dry, then enjoy with the rest of the champagne!<\/p>\n