sidesBest known for their delicious cupcakes, cookies, macarons and cubicakes, Anna Cake Couture is bringing back their signature festive door biscuit to their iconic shop in Clifton Village and website this December.
We join Anna in her beautiful Southville home for an exclusive insight into how they create these a’door'able biscuits. So, if you’re after a festive activity to keep the kids entertained over this Christmas period, we have compiled a step-by-step guide for you to give this biscuit recipe a go at home.
Or, if you’re like us and you’d rather skip straight to the eating part; head over to Anna’s website www.thisisanna.co.uk and use our discount code “boardwalk15” for 15% off their Christmas collection!
Ingredients for 12 biscuits (you can get most of what you need online at www.cake-stuff.com):
200g Butter
200g Caster sugar
2 Tsp Vanilla Extract
1 Medium egg, lightly beaten
400g Plain Flour
Ingredients for icing:
1kg Silver Spoon royal icing
Pack of edible sugar pearls
Pot of edible gold paint
Blue paste food colouring (we like to use ProGel food colour)
Greaseproof paper
Biscuit recipe:
Step 1) Place the butter, sugar and vanilla in a bowl and beat together.
Step 2) Add the beaten egg in 3 parts and mix until well incorporated.
Step 3) Sift in the flour and mix until a dough forms.
Step 4) Wrap in cling film and refrigerate for 1 hour.
Step 5) Roll the dough on a lightly floured surface to 5mm thick and cut out with your chosen cutter.
Step 6) Chill for 30 minutes.
Step 7) Preheat the oven to 175 degrees and bake the biscuits for approx. 10-12 minutes. The biscuits are cooked when the edges are golden brown.
Step 8) Leave to cool on a wire rack.
Icing recipe:
Step 1) Mix the royal icing and food colouring together then pipe the icing around the edges of the biscuit and fill in by going around the inside lines until the whole biscuit is covered.
Step 2) Place the biscuit in the oven on a low heat (around 40 degrees) for a few minutes to dry the icing base.
Step 3) Pipe on the four rectangle windows.
Step 4) Create the wreath by drawing a circle with the icing on greaseproof paper and pouring the sugar pearls on top, ensuring all of the icing is covered, and pop in a 40-degree oven for a few minutes to harden.
Step 5) Pipe icing onto the door in the shape of a letterbox and door handle shape and paint on top with the gold paint.
Step 6) Dab a spot of icing in the position of the wreath and place the finished wreath on top.
