Scrapbooking Angels?? No Christmas Angels to make and Eat yum

Choc-Dipped Angels & Stars

Ingredients

125g Butter
1/4 Cup CSR Brown Sugar
1/3 Cup CSR Treacle
1 Egg
2 1/2 Cups Tip Top Plain Flour
1 Tablespoon ground Ginger
1 Teaspoon Mixed Spice
1 Teaspoon Bicarbonate of Soda
White Chocolate
CSR White Sugar
Food Colouring

Method

1. Beat butter, CSR Brown Sugar and CSR Treacle until light and creamy.

2. Add egg, and beat well.

3. Stir flour, spices and bicarbonate of soda into creamed mixture, mix until just combined.

4. Turn onto floured surface, knead 1 minute, adding a little extra flour if dough is sticky. Wrap dough in plastic wrap and refrigerate 30 minutes or until firm.

5. Preheat oven to moderate 180°C.

6. Roll out dough on lightly floured surface to 4mm thick. Cut small shapes from dough. Place shapes on baking trays, lined with baking paper, allowing room for spread.

7. Cook on trays for 5-8 minutes or until just golden. Cool completely.

8. Half dip each shape in melted white chocolate. Sprinkle with coloured sugar.

* To colour the white sugar add just a few drops of food colouring and allow to dry.

This recipe is courtesy of CSR Sugar

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