When I made the dough it was really really soft - like butter with a little flour. I blamed the hot weather and went off to the pool while it chilled. Out of the fridge it was difficult to handle and the biscuits spread like wildfire (or a bushfire if you live in Australia). I checked and double checked and found I had put in only three fifth of the butter.
When I found that there were not enough yellow and red me and m's, I mixed red and yellow which matched the orange. I also discovered that there is only an m on one side of the chocolates but by the time I noticed, I was too far gone with the biscuits to take much care.
- Ros (and Caroline) for Alphabakes. It challenges us to bake with ingredients and dishes starting with a different letter. January is L for lego biscuits.
- Janie (and Karen) for Tea Time Treats. This month Janie has asked us to send something that would be suitable for packed lunches. And everyone loves some fun in their lunchbox, right?
- Alexandra is hosting The Biscuit Barrel on behalf of Laura. The theme she has chose is innovation and discoveries to encourage bloggers to try something new. I tried making these biscuits without eggs and also doing the lego decoration for the first time.
Previously on Green Gourmet Giraffe:
One year ago: Dashing Car Birthday Cakes
Two years ago: NCR Spring onion soup
Three years ago: Scienceworks - history meets science in Spotswood
Four years ago: CC Nigella's Sugar Roasted Peaches
Five years ago: Airplane Cake for Dash
Six years ago: Curry traditions – of sausages and potatoes
Seven years ago: You say biscuits, I say scones!
Slightly adapted from Betty Crocker
1 1/4 cups icing sugar
1 cup vegan margarine (I used butter)
1/4 cup soymilk
1 tsp vanilla
2 1/2 cups plain flour
2 tbsp cornflour (cornstarch)
1 tsp bicarbonate of soda (baking soda)
1 teaspoon cream of tartar
4 cups icing sugar
4 tablespoons soy milk
1/2 teaspoon vanilla
smarties or m and m's
To make biscuits:
Stir together margarine and icing sugar until creamy. Add remaining ingredients and mix until it comes together into a dough. Briefly knead into a ball and chill in fridge for at least 2 hours. Preheat oven to190 C or 375 F. Roll out dough on a lightly floured surface to about 0.5 to 0.25cm thick. Cut into squares or rectangles. Bake for 8 to 10 minutes or until edges are golden brown. Cool on a wire rack.
Make icing (frosting) by mixing icing sugar, milk and vanilla until you have a thick spreadable paste. Add extra spoonfuls of milk if required. Divide icing into 4 or 5 small bowls and colour each to match one of the colours of the m and m's or smarties. Carefully ice the biscuits in a square and then position smarties to be evenly spaced like lego blocks. (NB: if you use m and m's it is best to position the chocolate with the m side down!)
These kept for a few days in an airtight container but the fresher the better as they did get a bit soft.
On the Stereo:
A: Agnetha Faltskog