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Record producer Carl Leighton Pope joins Laura
With record producer Carl Leighton Pope: the man who signed Michael Buble, Rick Wakeman, Billy Ocean and Hayley Westenra. Plus 'Cake o’clock' is back with iced banoffee biscuits.
Last on
Fri 2 May 2014
14:00
Βι¶ΉΤΌΕΔ Radio Bristol & Βι¶ΉΤΌΕΔ Radio Somerset
Laura with Jackie and her iced banoffe biscuits
- 100g unsalted butter, softened
- 100g caster sugar
- 1 egg, beaten
- 200g plain flour
- 250g royal icing sugar
- Natural banana flavouring
- Natural caramel flavouring
- Food colouring
- Makes 6-8 large cookies.
- Cream the butter and sugar together using a mixer. Add 1ml (20 drops) each of banana and caramel flavouring to the egg, then beat in to the butter and sugar mixture.
- With the mixer still running, add the flour a tablespoon at a time until fully combined and the mixture becomes a dough.
- Wrap the dough in cling film and refrigerate for two hours.
- Knead the dough through the clingfilm, then unwrap and roll out on a floured surface until about 0.5cm thick.
- Use a cookie cutter to cut out the biscuits (we used a dress-shaped cutter) then place on a baking tray lined with greaseproof paper. Put the baking tray in the fridge for an hour for the biscuits to firm up.
- Preheat the oven to 180C fan (200C static, gas mark 6) and bake the biscuits for about 12 minutes, until the edges turn golden. Cool on a wire rack.
- Place the royal icing sugar in the bowl of a mixer. Add 0.5ml (10 drops) each of banana and caramel flavouring, plus 3-4 tablespoons of water (beat after each spoonful to check consistency. Beat for around five minutes until the icing is of soft peak consistency.
- Make up your desired colours by adding the colour to a little of the icing.
- Use a piping bag to pipe a line of soft peak icing around the outline of your biscuit. Leave to dry. Add water drop by drop to your icing until it is runny consistency, then use another piping bag to pipe the runny icing into the centre of your biscuit. Leave to dry. Finish off with another line from the soft peak icing bag around the outline of the biscuit, plus whatever icing decoration you want to add.
Broadcast
- Fri 2 May 2014 14:00Βι¶ΉΤΌΕΔ Radio Bristol & Βι¶ΉΤΌΕΔ Radio Somerset