I am really enjoying the adorable mini bakes in Treat Petit by Fiona Pearce. The book contains 42 mini cakes – both sweet and savoury. Although undeniably they are somewhat fiddly, nothing in the book is too tricky to make. I love the mini croquembouches, mini mille-feuilles with elderflower cream and baby cheese straw bundles. All recipes have attractively styled colour photos and a full sized image of what the final bake should look like. Perfect for cooking with older children for the forthcoming half term, or for a sugar craft beginner.
- 175 g unsalted butter 6 oz, softened
- 200 g caster sugar 7 oz
- 2 eggs
- 2 tsp espresso powder or instant coffee granules
- 2 tbsp water boiling
- ½ tsp vanilla extract 14 oz
- 400 g plain flour
Using an electric mixer, beat the butter and sugar together until light and creamy. Gradually beat in the eggs one at a time until well combined. Mix the espresso powder or coffee granules with the boiling water to form a syrup. Add the coffee syrup and vanilla extract to the butter and sugar mixture and beat until smooth.
Sift in the flour, then mix gently with a spoon until well combined. Form the dough into a flattened disc, wrap it in clingfilm and chill in the refrigerator for at least an hour until firm.
Preheat the oven to 180°C/350°F/Gas Mark 4. Line 2 baking sheets with baking paper. Allow the dough to soften slightly at room temperature. Roll small ovals of the biscuit dough about 1 cm (½ inch) long and place them on the lined baking sheets. Press a cocktail stick horizontally along each biscuit to imprint a line down the centre to form the coffee bean shape. Bake the biscuits in the preheated oven for 3–5 minutes until just firm to the touch. Allow them to cool completely on a wire rack.
We received a copy of Treat Petit for review