This month it is Breast Cancer Awareness month, a subject close to my heart having lost my sister-in-law to Breast Cancer. Making my own daughters aware of the disease is very important to me. Highlighting October’s Breast Cancer Awareness with the campaign that The Pampered Chef and Cancer Research Uk are supporting is something that I have raised and talked about a lot with my girls.
When The Pampered Chef approached me to write about their campaign to raise funds and raise awareness about Breast Cancer Awareness month, I was more than happy to take part and share some recipe’s in support of the very worthwhile campaign.
So here is my first recipe in support of the wonderful work that Cancer Research UK and The Pampered Chef are doing to #HelpWhipCancer
85 g unsalted butter softened
100 g caster sugar
1 large egg
1 tablespoon Monin Rose Syrup
200 g self raising flour
1/2 teaspoon baking powder
Crystallised rose petals
Edible pink glitter
For The icing
115 g unsalted butter at room temperature
500 g icing sugar
Pink food colouring
30 ml milk – semi-skimmed
15 ml Monin Rose Syrup
- With the food mixer on low beat the butter and sugar until pale and fluffy.
- Add the egg and beat again.
- Add the Monin Rose Syrup and combine.
- Sieve the flour and baking powder and then slowly add to the butter and sugar mixture and combine.
- Once combined remove from the bowl onto a sheet of cling-film, form into a ball and chill in the fridge for about 1 hour.
- Once that is done, preheat the oven to 180 C / gas mark 4 and line your baking trays.
- Flour your work surface and roll out the dough to about 5mm in thickness.
- Using your biscuit/cookie cutter cut out as many as you can, and then gather up any remaining dough and repeat until you have no more left.
- Put into the preheated oven and bake for 10-15 minutes, or until golden brown.
- Allow to cool on a wire rack
For The Icing
- Beat the butter, milk, Monin Rose Syrup, and about half of the icing sugar (sieved) in a food mixer.
- Once combined add the remaining icing sugar, a spoonful at a time, until it resembles a smooth and creamy consistency.
- Add a small amount of the pink food paste until you reach the desired colour, it is easiest to do this with a toothpick and less is more with the paste as the colour is very intense.
All that you need to do now is to either pipe or spread the icing onto the rose biscuits, and then add the crystallised rose petals and serve.
When I piped with the small nozzle around the biscuits, I used a paintbrush to paint on some pink food colouring paste in vertical stripes, on the piping bag. Once painted I then added the buttercream icing, giving the striped effect.