So as you know, I don’t get much in the way of girly conversation here at English Towers. I think the nearest we got was the recent discussion about whether that pathologist in CSI:Miami is really a girl at all (oh come on, her name is Khandi). Anyhoo, so Mr and Mrs Lovely were away for the weekend and we happily volunteered to cover a shift of looking after the little Lovelies yesterday afternoon. Little Miss Lovely and I decided to have a girly afternoon in the kitchen while all the boys killed zombies or whatever they were all doing crowded around the X-box. First of all we made pink muffins. I mean really pink muffins: pink sponge cake, pink royal icing and lots of pink bits and bobs on the top. After that we made biscuits, then we made chocolate chip biscuits, and then we smothered all them in icing and pink bits and bobs too.
At one stage Middle Lovely wandered in, and quite fancied joining in but no. He was firmly instructed that this was a girls-only baking session and any argument was followed by an instruction to talk to the hand by Madame, who was concentrating (tongue out) on a particularly difficult bit of pink glitter addition.
You know the drill on the muffins by now, but here’s the low-down for Little Miss Lovely’s rather lush biscuits.
250g butter (best at room temp)
125g icing sugar
375g plain flour
1 tbsp baking powder
Teeny pinch of salt
This is best done with an electric whisk, but you can do it the old fashioned way if you’re a bit of a martyr. So first beat the hell out of your butter until it’s lovely and soft. Next, sieve the icing sugar into the butter and mix well. It’s best not to whizz it at full power at this stage unless you want your kitchen looking like an icing sugar bomb has exploded. Then sieve in your flour, baking powder and salt. It’s best to switch to a metal spoon now. Mix it all together gently until it starts to come together, then dive in with clean hands and squish it all together until it forms a dough (have patience, it will).
Now roll the dough into a sausage shape, wrap with clingfilm and chill until firm. Then just slice it up into about 1cm slices and bake on a baking tray at 180/gas 4 for about 15 mins. The biccies won’t spread too much so don’t cut them too thick or they’ll be like bricks. If you like you can add about 100g chopped chocolate (or chopped nuts, lemon zest, sultanas, whatever) to the mixture too.
Then just allow to cool and either ice (we used royal icing turned a delicious pink with a little red food colouring), dip in melted chocolate, or eat them as they are. Pink glitter is, obviously, optional.