Today I would like to welcome my very first guest blogger to Ever So Sweet! Thanks to the wonders of Facebook I have discovered a fellow northern foodie in Melanie from Melanie’s Food Adventures. Pop on over to her blog for lots of family cooking inspiration and delicious looking treats – her most recent post for Maple Pecan Bars sounds delicious! As soon as Melanie suggested oyster shaped biscuits for Valentine’s Day I knew that was the one. It made me chuckle and is a great alternative to pink, red and hearts. So…over to Melanie for the recipe!
I’ve had so much fun making these, I genuinely smiled while baking them! Thank you to Kirsty for asking me to write a piece for her blog, I’ve loved baking these!!
Perhaps I should start with a little bit about me & my blog. My name is Melanie, and I live in a small village in Aberdeenshire with my husband and 3 year old son. Last year I decided I start my blog, after getting to the stage where I worried that I was boring friends on Facebook with all my baking pictures! So I decided to create somewhere where I could record everything and let people visit who had an equal love of baking (and sprinkles!).
So, back to this particular bake…… You know that way, at this time of year, when EVERYTHING is heart-shaped…. From crumpets to cookies? Well, I wanted to come up with something you could bake for your Valentine that was something fun & a little bit different. You may be aware that oysters are apparently an “aphrodisiac” so I thought “why don’t I use a shell mould to create an oyster?” I popped onto Pinterest to get some ideas…… and get lost for an hour 😉 So, here is my Alternative Valentine’s Day Bake…. I hope you like it!
Melanie, Food Adventurer
- 170g Plain Flour
- 60g Caster Sugar
- 110g Unsalted Butter
- 1/4tsp Baking Powder
- 85g soft Unsalted Butter
- 75g Icing Sugar
- 75g Raspberry Ripple Flavour Icing Sugar
- Aqua Food Gel
- Edible Sugar Pearls
- Place all weighed ingredients into your food mixer bowl and mix on a low speed until combined.
- Tip the dough onto your work surface and divide into two, rolling each into a ball shape before flattening. Wrap in cling film and place into the fridge for 20 minutes to firm up.
- Preheat your oven to 180C / 170 fan / 350F / Gas Mark 4 and lightly grease your moulds.
- Once the biscuit dough is ready to remove from the fridge, unwrap and take a piece off (about the size of a small walnut) and press into one of your moulds, taking care to press evenly. Once you've filled each mould, place the tin into the oven for 10-14 minutes, until the edges start to darken a little.
- Remove from the oven & allow to cool completely in the tin (don't worry about them sticking, they won't and it also allows keeps the pattern of the mould in each biscuit).
- To make the Buttercream, place the Unsalted Butter & Plain Icing Sugar in a bowl and mix well to combine. Now add your Raspberry Ripple Icing Sugar and a small drop of Aqua Food Gel and mix well again before popping into a piping bag or decorating bottle.
- Start piping from the outside edge of one of the biscuits (pattern side up), working in until you reach the middle.
- Place an Edible Sugar Pearl onto the Buttercream & place another biscuit on top, pattern side up.
- - If you don't have a sea-shell mould, you could use a shell shaped cookie cutter or even a round cutter.
- - If you wish to flavour your biscuits, then you can add 1/2 teaspoon of Vanilla or Orange extract along with the other ingredients.
- - Once you take your biscuits out the oven, run a palate knife along the bottom edge of the biscuit (if you're using the mould) as this will make it easier to remove once cooled.
- - You can flavour the Buttercream any way you like! I love Sugar & Crumbs Flavoured Icing Sugars!
- - If you aren't confident with piping (like me!) then using a decorating bottle is a great item to invest in. You can interchange the nozzle to create different effects.
- - These biscuits would also be fab for a Mermaid, Under the Sea or a Pirates themed party.
- - The biscuit dough will keep in the fridge for a couple of days. Remove for 20 minutes before using. You can also freeze the uncooked dough up to a month, allow to defrost completely before using.