Iced Doughnut Biscuits | Bake Off Bake Along

If there is one thing you should know about me, it’s that I love doughnuts.

So when it came to picking from one of the challenge from this weeks Bake Off and having already made Viennese Swirls and nearly died from a sugar coma from them, I picked out the signature challenge of 24 iced biscuits. 

That and I couldn’t face the idea of doing a gingerbread story scene just yet. 

First I did want to try my hand at sugar cookies, because America made me love them and their soft, frosted selves. But like the challenge said, a crispy biscuit. Not exactly my fave, but I’ll give it a go anyway.

Next came the choice of what cutter, shape and design. I’m seriously baffled as to why some contestants have these intricate paper stencils that take them ages to cut out by hand… when every possible shape and size cookie cutter is available online.

I just don’t get it.

Pick of the week had to be the bee biscuits though, the icing was insane and the end result looked perfect. 

Opting for a simple, flavoursome biscuit, I chose a doughnut shape because, quite simply, I bloody love glazed doughnuts. 

And sprinkles too, because why not?

They are probably far too simple for Paul Hollywood's taste, but you can't go wrong with a classic flavour. Next time, I would probably mix some sprinkles into the cookie dough to make them into funfetti biscuits and probably alternate with different coloured icing. 

I had wanted to do a bit of royal icing with egg white powder and everything, but it would take far too long to dry and I knew it wouldn’t be ready in time. I’ll save it for next time with the sugar cookies and possibly put those Halloween cutters to use! 

Because yay it finally is feeling a bit more autumnal and I’m running with it. Bring on the pumpkins. 

Almond Iced Biscuits

Makes: 24 2-inch circles

Adapted from BBC Good Food

Ingredients:

100g unsalted butter

100g caster sugar

1 medium free range egg

275g plain flour

1tsp almond extract

400g icing sugar

60-70ml water

Sprinkles (optional)

Directions:

1. Preheat the oven to gas mark 5/190C/375F. Line two baking sheet with greaseproof paper
2. Cream together the butter and sugar in a medium sized bowl, until light and fluffy (about 1-2 minutes)
3. Beat in the egg and almond extract slowly until combined. Stir in the flour until the mixture forms a dough. 
4. Lightly flour a clean work surface and roll out the dough to the thickness of a pound coin. If you prefer a soft biscuit, you can double the thickness. 
5. Cut out the desired shape of biscuit and place on baking tray. Bake for 8-10 minutes until edges start to turn a light brown. 
6. Remove from oven and allow to cool on tray for 5 minutes before transferring to a wire rack to cool. 
7. To make the icing, combine 60ml of water and icing sugar together and beat until it has formed a thick mixture. Place icing in a piping bag with a #1 nozzle. For doughnut design, pipe a circle on the inside and outside to form a ring and leave to harden for a few minutes. Thin out icing with remaining 10ml of water and "flood" the inside of the circles. Use a toothpick to spread out the icing to the edges. Before the icing dries, scatter sprinkles across the top and serve!

 Have you challenged yourself with a Bake Off Challenge yet? If you have, let me know!