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75g butter (room temperature)
75g granulated sugar
1/2 free-range organic egg (small and beaten)
1/2 teaspoon vanilla extract
150g (Zeeland) flour
1/2 teaspoon baking powder
Blue, white and red fondant icing
Eiffel Tower Cookie Cutter
75g butter (room temperature)
75g granulated sugar
1/2 free-range organic egg (small and beaten)
1/2 teaspoon vanilla extract
150g (Zeeland) flour
1/2 teaspoon baking powder
Blue, white and red fondant icing
Eiffel Tower Cookie Cutter
Today is July 14, and in France that means Quatorze Juillet, France's National Festive Holiday. Today marks the start of the French Revolution in 1789, with the storming of the Bastille Prison. Formally, that is not correct, says Wikipedia, but we don't want to discuss that any further right now.
We would rather bake some fun biscuits on this festive day. They will be vanilla flavour with coloured fondant icing (what else?) but in the shape of the Eiffel Tower. Isn't that fun?
Here is how to bake the Eiffel Towers
We would rather bake some fun biscuits on this festive day. They will be vanilla flavour with coloured fondant icing (what else?) but in the shape of the Eiffel Tower. Isn't that fun?
Here is how to bake the Eiffel Towers
Beat butter with sugar until creamy.
Beat the egg with a whisk.
Add the beaten egg to the butter mixture.
Add the vanilla extract to the bowl and whisk it in.
Scrape the edges of the bowl clean.
Gradually sift in the flour.
Fold it into the dough mixture.
Place a baking mat on your work surface, sprinkle with flour, and knead the dough briefly by hand until it is smooth
Shape the dough into a ball.
Grease a clean bowl lightly with oil.
Place the dough into the bowl.
Cover the bowl.
Let the dough chill in the refrigerator for at least 30 minutes
When the 30 minutes are up, cut out the biscuits
Place waxed paper onto the baking tray already
When the 30 minutes are up, cut out the biscuits
Place waxed paper onto the baking tray already
Knead the dough briefly.
Cut out Eiffel Towers.
Chill the biscuits for another 30 mins.
Preheat the oven to 170°C
Bake the biscuits for 10-12 minutes until light brown around the edges and let cool on the tray
Meanwhile you cut out the fondant icing
Meanwhile you cut out the fondant icing
Knead the fondant icing until soft.
Roll the fondant thinly and cut it out.
Press using a small knife X'es in the towers.
Allow the water on the biscuits to dry!
Not very French, but really nice, just add a cup of tea on the side! :)))
Fun fact: Because of the storming of the Bastille prison on July 14, in 1789, this day is also known as Bastille Day in other countries!
Wishing you a happy July 14th!
Wishing you a happy July 14th!