Monday, 6 June 2016

Flower Power Bake Box


The third Bake Box is here and it's just as good as the first. With yet another great variety of baking equipment and some fantastic recipes. To see what was in this months box, and check out the recipe I tried out keep reading.


This months box was the Flower Power Box featuring baking equipment to create a variety of floral masterpieces. Included in this months box is a chocolate work template, rose silicon cake mould, flower biscuit cutters, flower icing stamps, pastry floral cutter, jelly mould, pink pearl edible shimmer and 6 new recipe cards.


If you haven't heard of Bake Box before you've been missing out! This new subscription box is a bi-monthly subscription service which brings to your door a variety of baking equipment straight to your door. At just £14.99 you will receive £40 worth of high quality baking.



With 6 recipes in every box it can be hard to choose which one to try first. This month I decided to try out the shortbread biscuits from the Flower Jellies recipe card. I made a few alterations to the recipe to suit my personal taste but here's the original recipe for you to try.


Shortbread Biscuits
175g unsalted butter, diced and softened
1/2 lemon zest
75g icing sugar
225g plain flour
40g cornflour
2tbsp caster sugar


Making The Biscuits

Step 1: Beat together the butter, lemon zest and icing sugar until smooth and creamy. Sieve in the flour and cornflour, stir until mixed in and then gather the dough into a ball with your hand. Knead lightly until smooth.

Step 2: Roll out the dough until 5mm thick between two sheets of baking parchment. Slide onto a baking sheet and chill in the fridge for 30 minutes.

Step 3: Remove the top sheet of parchment and cut out biscuits using flour cutters

Step 4: Lift the cut out biscuits onto baking sheets lined with clean parchment and chill for a further 15 minutes.

Step 5: Preheat the oven to 180c. Sprinkle the tops of the biscuits with the caster sugar and bake for 8 minutes or until pale golden. Cool on a wire rack.


I added to the recipe by making a simple chocolate butter cream and making the shortbread into a sandwich. I used the little flower cutter to cut out the centre of half of the biscuits to give them a nicer finish.


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