old school iced gem biscuits ~ highly recommended 儿时的回忆～肚脐饼／花占饼干 ～强推

i’m highly recommending this because.. oh boy… does it taste like the KG brand!
well done on this Phay Shing!
为啥强推这食谱？这饼干还真是勾起儿时的回忆～儿时那康 X 品牌饼干的口味儿..
Phay Shing, 给你三十二个赞！

recipe adapted with modifications/食谱经调整取自于: Loving Creations for You

ingredients

biscuits
70g cake flour
1 tsp baking powder
5g icing sugar
24g shortening
22g full cream milk
1 tsp vanilla extract

royal icing
15g meringue powder
220g icing sugar
3 tbsp water please refer to personal notes
gel food colouring  please refer to personal notes

食材

饼干
蛋糕粉 70克
泡打粉 1小匙
糖粉 5克
起酥油 24克
全脂奶 22克
香草精 1小匙

蛋白糖霜
蛋白粉 15克
糖粉 220克
水 3大匙 *请参考温馨小贴士
翻糖食物色素 *请参考温馨小贴士

Directions/做法

prepare biscuit ~ sift flour, baking powder and icing sugar into bowl
制做饼干～面粉、泡打粉和糖粉筛入容器中

add in shortening and mix till fine & crumbly ~ do not overmix
加入起酥油并拌至细颗粒～不要过度搅拌

add in water and vanilla extract
(add more water as kneaded to get a dough)
加入水和香草精
(如面团太干，适当增加水份以便搓揉成团）

knead till you get a soft dough
和面、成团

roll dough into a 4mm thick sheet
面团擀成 4毫米厚的面片

use the base of a piping tip (c. 1.5cm)  to cut out circles
运用裱花嘴的底部（约 1.5厘米）裁切出圆形面片

press down lightly the centre of each piece of dough
将各面片中央轻轻往下压

bake biscuit on centre rack of 170 degrees C (FAN MODE) preheated oven
for 10-15mins or till golden brown
i baked mine for 12 mins
allow biscuits to cool completely
饼干送入预热至 170摄氏度（风扇模式）中层烤箱烤 10-15分钟或直到金黄色即可
我烤了 12分钟
饼干完全冷却

prepare royal icing ~
sift meringue powder and icing sugar into mixing bowl and add in water
准备蛋白糖霜～
蛋白粉和糖粉过筛入容器中后加入水

beat till stiff and shiny peak
打发至有光泽，提起打蛋头时牵丝

prepare piping bag fitted with star tip
裱花袋装上星形裱花嘴

divide royal icing into separate portions
add in food colouring and mix well
蛋白糖霜分割成等份
混入食物色素

pipe onto cooled biscuits
allow iced biscuits to dry completely before storing
在冷却后的饼干体裱上糖霜
裱上糖霜的饼干彻底干透在密封收藏

Personal notes/温馨小贴士:

– i used natural food colouring (not gel kind) which is not as dense as gel food colouring. hence, 2 tbsp of water should be used for royal icing instead of 3. you need a slightly drier royal icing before adding the food colouring so as to achieve the right consistency . i bought my natural food colouring from the States
我用了天然食物色素（不是翻糖色素）。因浓稠度比翻糖色素稀 （普通食物色素似水性），在准备蛋白糖霜时只需 2大匙水（不是 3大匙）。主要是打出来的蛋白糖霜在加入食物色素前应该稍微干些。如此，（加入食物色素后）调出来蛋白糖霜的浓度是刚恰好的。天然食物色素是在美国买哒

– if you have time, i suggest pinching and shaping the dough into small individual round pieces instead of rolling and cutting out round shapes. i think it will look nicer (probably more authentic) that way
如果时间允许，我建议您小把小把捏面团，并将其揉成小圆球。这样做出来的饼干应该比较（正宗）漂亮

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为迎接即将到来的火猴年， 十位出类拔萃的烹饪博客再次聚集送您价值 500元的大红包哈！＊
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To enter, please complete the Rafflecopter below
参与抽奖活动，请点击以下链接填写信息

a Rafflecopter giveaway

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红包大派送是由以下博客精心为您筹备哒

*One Prize of SGD500 will be sent to one winner via Paypal (or bank transfer within SG)
An email will be sent to the winner to notify him/her of the win
Should the Organiser (Diana) not receive a reply within 48 hours, another winner will be selected
This contest is opened to overseas participants
一份总值 500新元的奖金将通过贝宝赠送给大赢家
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我们将通过邮件通知得奖者 如在接收得奖邮件的48小时内不及时与主办者 （Diana）联系，
主办者将另选大赢家
海外朋友也可参与