For the recipe Dipped Doughnut Biscuits
|150 g||Lightly Salted Butter (5 oz)|
|65 g||Caster Sugar (2 1/2 oz)|
|7 ½ ml||Dr. Oetker Madagascan Vanilla Extract (1 1/2 tsp)|
|250 g||Plain Flour (9 oz)|
|100 g||Dr. Oetker Yellow Easy Ice (1 sachet) Yellow, Pink or Blue|
|150 g||Dr. Oetker Milk Easy Choc (1 pot) Milk or White Choc|
|Dr. Oetker Super Hero|
|Dr. Oetker Fairy Princess|
Preheat the oven to 190˚C (170˚C fan oven, 375˚F, gas 5). Line a large baking tray with baking parchment. In a bowl, beat the butter and sugar together until soft and creamy. Stir in the Vanilla Extract. Add the flour and stir into the creamed mixture, then bring together with your hands to form a soft dough.
Turn on to a lightly floured surface and knead gently until smooth. Roll out to a thickness of 1cm (1/2inch) - the mixture will be quite soft and short. Using a 7cm (2 ½ inch) round cutter, stamp out a round, then cut out an inner circle using a 2cm (3/4 inch) cutter, from the centre, to make the ring shape. Continue to make 10 rings in total, re-rolling the trimmings as necessary.
Arrange on the baking tray, spaced slightly apart and chill for 30 minutes. Bake for about 15 minutes until lightly golden. Cool for 5 minutes then transfer to a wire rack to cool completely.
To decorate, prepare the Easy Ice or Easy Choc as directed. For the Easy Ice, squeeze a little on top of each cookie, and spread it to cover the tops using the back of a teaspoon, letting the icing drip over the sides and into the middle. Decorate with a selection of sprinkles before the icing sets.
For the Easy Choc, use a teaspoon to spoon over the melted Easy Choc, and then use the back of the spoon to spread the Easy Choc to cover the tops and drip over the edges. Decorate with a selection of sprinkles before the Easy Choc sets.
Leave the decorated cookies for a few minutes to set completely. Your colourful doughnut cookies are now ready to serve and enjoy!
|Per serving||Per 100g/ ml|