Biscuits couronne de fleurs
Ingrédients
- 1 tasse de beurre non salé, à la température ambiante
- ¾ tasse de sucre granulé, divisé
- 1 gros œuf, fouetté
- 1 c. à thé d’extrait de vanille
- 3 tasses de farine tout usage
- 1 ½ c. à thé Poudre à pâte Fleischmann
- ¼ c. à thé de sel
- Glaçage royal blanc, pour glacer
- Glaçage royal rose, pour glacer
- Fleurs séchées comestibles, pour décorer
- Gingembre confit tranché, pour décorer
- Pistaches hachées, pour décorer
PRODUITS
Méthode
- Préchauffer le four à 350 °F. Tapisser 2 plaques à pâtisserie de papier parchemin.
- In the bowl of a stand mixer fitted with the paddle attachment cream together the butter & sugar until fluffy. Add the egg & vanilla. Beat until combined.
- Sift in the flour, baking powder & salt. Mix until dough comes together, about 60 seconds. Shape dough into a disc, cover tightly with plastic wrap & refrigerate for 30 minutes.
- On a lightly floured surface, roll out dough to roughly ½-inch thick. Use a large & small fluted edge round cookie cutter to create the wreath shape. Cut out 24 cookies.
- Transfer cookies to the prepared baking sheets & bake until the edges are golden, about 8 to 10 minutes. Let cool completely.
- In a small mixing bowl add the white royal icing. Drizzle in a spoonful of pink royal icing & swirl with a scriber (a chopstick will do the trick) to create the marble effect. Dip each cookie in the icing, transfer to a wire rack & repeat. Note: you will have to continuously add a drizzle of pink icing to the bowl to create the marbling on each cookie.
- Finish with a sprinkle of dried flowers, candied ginger & chopped pistachios.
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