puff pastry using 100 g flour
flour for rolling out
royal icing (see below) using 100 g icing sugar (confectioners sugar)
2 tbsp smooth seedless jam
125 ml sweetened whipped cream
white glace icing (see below) using 100 g icing sugar (confectioners sugar)
flour for rolling out
royal icing (see below) using 100 g icing sugar (confectioners sugar)
2 tbsp smooth seedless jam
125 ml sweetened whipped cream
white glace icing (see below) using 100 g icing sugar (confectioners sugar)
for the royal icing
3 cups (450 g) 1 lb icing sugar (confectioners sugar)
2 egg whites
1 tsp lemon juice
1 tsp glycerine
2 egg whites
1 tsp lemon juice
1 tsp glycerine
for the glace icing
3/4 cup less 1 tbsp (100 g) icing sugar (confectioners sugar), sieved
4 tsp water (approx)
1/2 tsp strained lemon or orange juice (optional)
colouring (optional)
4 tsp water (approx)
1/2 tsp strained lemon or orange juice (optional)
colouring (optional)
method
1. Heat the oven to hot, 220°C, gas mark 7.
2. Roll out the pastry 1 cm thick on a lightly floured surface into a neat rectangle.
3. Cut it into 8 oblong pieces 10 X 2 cm.
4. Place on a baking sheet and spread the tops thinly with royal icing.
5. Bake for 20 minutes or until the pastry is well risen and the icing is slightly browned.
6. Leave to cool completely.
7. When cold, split in half cross ways.
8. Spread the top of the bottom half with jam, and the bottom of the top half with cream, then sandwich the halves together again.
9. Spread a little glace icing on top of each slice, over the browned royal icing.
2. Put the egg whites and lemon juice into a bowl and, using a wooden spoon, beat just enough to liquefy the whites slightly.
3. Add half the sugar, a little at a time, and beat for 10 minutes.
4. Add the rest of the sugar gradually, and beat for another 10 minutes until the icing is white and forms peaks when the spoon is drawn up from the mixture.
5. Add the glycerine while mixing.
2. Put 1 tbsp water into a small non-stick or enamel saucepan with the icing sugar.
3. If a mild lemon or orange flavour is required add the juice at this stage.
4. Warm very gently, without making the pan too hot to touch on the underside.
5. Beat well with a wooden spoon.
6. The icing should coat the back of the spoon thickly. If it is too thick, add the extra 5ml water; if too thin add a very little extra sifted icing sugar.
7. Add colouring, if liked. Use at once.
2. Roll out the pastry 1 cm thick on a lightly floured surface into a neat rectangle.
3. Cut it into 8 oblong pieces 10 X 2 cm.
4. Place on a baking sheet and spread the tops thinly with royal icing.
5. Bake for 20 minutes or until the pastry is well risen and the icing is slightly browned.
6. Leave to cool completely.
7. When cold, split in half cross ways.
8. Spread the top of the bottom half with jam, and the bottom of the top half with cream, then sandwich the halves together again.
9. Spread a little glace icing on top of each slice, over the browned royal icing.
to make royal icing
1. Sift the icing sugar.2. Put the egg whites and lemon juice into a bowl and, using a wooden spoon, beat just enough to liquefy the whites slightly.
3. Add half the sugar, a little at a time, and beat for 10 minutes.
4. Add the rest of the sugar gradually, and beat for another 10 minutes until the icing is white and forms peaks when the spoon is drawn up from the mixture.
5. Add the glycerine while mixing.
to make glace icing
1. Sift the icing sugar.2. Put 1 tbsp water into a small non-stick or enamel saucepan with the icing sugar.
3. If a mild lemon or orange flavour is required add the juice at this stage.
4. Warm very gently, without making the pan too hot to touch on the underside.
5. Beat well with a wooden spoon.
6. The icing should coat the back of the spoon thickly. If it is too thick, add the extra 5ml water; if too thin add a very little extra sifted icing sugar.
7. Add colouring, if liked. Use at once.
serving amount
makes 8
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