"Butter" Biscuits

While January should be the month of detox, I was the very happy recipient of a biscuit press this Christmas, so of course testing was a must.

This press also functions as an icing gun, which was why

I originally wanted it. But the biscuit press really is a little bit fabulous. It shapes the dough out like Danish butter biscuits.

A few things to note when using a biscuit press - I had to use a bit of trial and error.

1) Use a recipe formulated for a biscuit press (like below)

2) Obviously recipes with chunks in them won't work as the chunks will get caught in the press

3) Don't use baking paper or a greased tray or the dough won't stick - use foil to line your baking trays and don't grease it

You can either ice the biscuits together, like I have, or sprinkle them with some demura sugar and cinnamon before cooking.

The recipe below is halved from one that I've had for ages, hence the half egg - the original full quantity would make lots of biscuits, perfect for gifts or events.

Ingredients:

3/4 c dairy free spread

1/2 c granulated sugar

1/2 an egg

1 Tbs soy milk

1 tsp vanilla essence

1 3/4c plain flour

1/2 tsp baking powder

To make:

1) Turn the oven to 190°c or gas mark 5.

2) Cream the spread and sugar until pale and fluffy

3) Mix in the egg, vanilla and soy milk until well combined.

4) Sift in half the flour and baking powder at a time and mix it really well after each addition until you have a smooth dough.

5) Load up the biscuit press and push the cookies out onto your foiled tray. Bake for about 20 minutes, but check after 15. They should be slightly golden.

For the icing...

Ingredients:

1 heaped Tbs dairy free spread

1 c icing sugar

1/2 tsp vanilla essence

a few drops of hot water to mix

then for whatever flavour you'd like, add:

Cinnamon creme

1/8 tsp cinnamon

Chocolate and hazelnut

1 tsp cocoa

2 Tbs very finely chopped hazelnuts

Lemon

omit vanilla and replace with lemon juice

1 tsp lemon zest

Mix the spread and icing sugar together and then add the other ingredients. You may need to add a little more liquid or sugar to get a smooth but firm icing. Pipe onto the underside of one biscuit and sandwich another on top. Dust with icing sugar.

Makes about 50 individual biscuits.