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   -=> Ben Collver wrote to Dave Drum <=-   
      
    DD>       Title: Butterfly Cakes   
      
    BC> Last night i made plum fool and it turned out plum delicious, if a   
    BC> trifle rich.  I used home made plum compote, home made extra heavy   
    BC> whipped cream, and crushed shortbread cookie crumbs.  Thanks for the   
    BC> suggestion!   
      
    BC> Your recipe for Butterfly Cakes looks nearly identical to one you   
    BC> posted a while back titled Faery Cakes.   
      
    BC> MMMMM----   Recipe via Meal-Master (tm) v8.06   
      
    BC>       Title: Mary Berry's Iced Faery Cakes   
    BC>  Categories: Cakes, Desserts, Snacks   
    BC>       Yield: 12 Cupcakes   
      
   Just did a comparo - and found the reason. Ms. Berry was stretching to    
   make the numbers listed in her "cut line" --   
      
   "by Mary Berry from My Kitchen Table: 100 Cakes and Bakes"   
      
   But, you're right I had not realised that they were close to twins.   
      
   Ms. Berry is a prolific publisher of traditional British recipes.   
      
   MMMMM----   Recipe via Meal-Master (tm) v8.06   
      
         Title: Mary Berry's Easter Biscuits *   
    Categories: Cookies, Snacks   
         Yield: 12 cookies   
      
   MMMMM--------------------------DOUGH---------------------------------   
       200 g  (8 oz) softened butter   
       150 g  (6 oz) caster sugar   
         2 lg Free-range egg yolks   
       400 g  (14 oz) plain flour; plus   
              - extra for flouring   
         1 ts (level) mixed spice   
         1 ts (level) ground cinnamon   
         2 tb (to 4 tb) tbsp milk   
      
   MMMMM---------------TRADITIONAL CURRANT BISCUITS---------------------   
       100 g  (4 oz) currants   
              Caster sugar; for sprinkling   
      
   MMMMM----------------------ICED BISCUITS-----------------------------   
         1 ts (to 2 ts) lemon juice   
       250 g  (9 oz) icing sugar   
         2 tb  Cold water   
               Different coloured food   
               - colourings   
      
     * "biscuit" is British for what we Americans call "cookie"    
      
     Set the oven @ 180ºC/355F(160°C/320ºF Fan) Gas 4.   
      
      Lightly grease two baking trays lined with baking   
     parchment.   
      
     Measure the butter and sugar into a bowl and beat   
     together until light and fluffy. Beat in the egg yolk.   
     Sieve in the flour and spices and add enough milk to   
     give a fairly soft dough. Bring together, using your   
     hands, to make a soft dough.   
      
     Halve the mixture and set half to one side.   
      
     For the traditional currant biscuits, add the currants   
     to the remaining half of the mixture and knead it   
     lightly on a lightly floured work surface. Roll out to a   
     thickness of about 5mm/¼in. Cut into rounds using a   
     circular cutter. Place on the prepared baking trays.   
     Sprinkle with caster sugar.   
      
     Bake for 15 minutes, or until pale golden-brown. Keep a   
     careful eye on the biscuits - it doesn’t matter if you   
     open the oven door to check. Sprinkle with caster sugar   
     and lift onto a wire rack to cool. Store in an airtight   
     container.   
      
     For the iced biscuits, knead the remaining half of the   
     biscuit dough mixture lightly on a lightly floured work   
     surface. Roll out to a thickness of 5mm/¼in. Cut out   
     Easter biscuits using an assortment of shaped cutters,   
     such as bunnies, Easter eggs, chicks, spring flowers.   
      
     Lightly grease two baking trays lined with baking   
     parchment.   
      
     Place the biscuit shapes on the prepared baking trays   
     and bake in the preheated oven for 10-15 minutes. Remove   
     from the oven and lift on to a wire rack to cool.   
      
     To make the icing, pass one teaspoon of lemon juice   
     through a fine sieve, to remove any pips or bits. Mix   
     the icing sugar with the lemon juice, and then add about   
     two tablespoons of water, adding it little by little   
     until you have a relatively stiff but smooth icing. Add   
     a splash more sieved lemon juice if necessary.   
      
     Divide the icing into separate bowls and mix in food   
     colourings of your choice into the separate bowls of   
     icing, until you achieve the desired shade.   
      
     Spoon a little icing into a piping bag and pipe your   
     decorations onto the biscuits. For a smooth finish, you   
     can pipe the outline of your design in the firmer icing,   
     then slacken it down a bit by mixing in a little more   
     water, giving the icing more of a runny consistency, and   
     use this to fill in the designs.   
      
     Makes: 12 biscuits   
      
     RECIPE FROM: https://maryberry.co.uk   
      
     Uncle Dirty Dave's Archives   
      
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