175 g self-raising flour 125 g golden caster sugar
125 g butter or margarine 2 eggs
2 tbsp cold water
Method 1. Preheat oven to 200°C/fan 180°C/Gas Mark 6. 2. Line a bun tin with paper cases. 3. Sieve the flour, and put it in a bowl with the sugar, butter or margarine, eggs and water.
4. Beat all the ingredients together with an electric mixer or wooden spoon until the mixture is smooth.
5. Put a heaped dessertspoonful of the mixture into each bun case. 6. Place in the oven on the top shelf and bake for about 15 mins until golden brown.
Glacé Icing
Ingredients 125 g icing sugar 15 ml warm water
Method 1. Sift the icing sugar into a bowl and gradually add the warm water until the icing becomes thick enough to coat the back of a spoon. If necessary, add more water (a drop at a time) or icing sugar to adjust the consistency.
2. It can be coloured using food colouring, adding a drop or two at a time until it is the shade you want.
Melted chocolate
Ingredients 150 g dark, milk or white chocolate
Method 1. Break up the chocolate into a dry bowl. 2. Bring about 5 cm of water to a simmer in your saucepan.
3. Put the heatproof bowl on top of the saucepan.
4. Stir chocolate occasionally as it softens until you have just a few small un-melted chunks. Remove bowl from the heat; the residual heat will melt the rest.
Discovery Learning When melting chocolate, make sure that the water doesn’t touch the bottom of the bowl or get into the chocolate. Why is this important?
243
To decorate Glacé Icing/melted chocolate or
buttercream icing (see below)
• Sprinkles
• Glacé cherries or grated lemon zest • Small sweets
7. Cool on a wire tray. When cold, decorate as you like with your favourite toppings.
