Additional Ingredients

For the buttercream icing:

150 grams	Butter
300 grams	Icing Sugar (Silver Spoon Homegrown)
1	Silver Spoon Cakecraft Designer Icing Black

Further Additional Ingredients

How to make Panda Cookies

• Click on the text to highlight the different stages as you go along,
  or click the button below to enlarge all text

1. Set the oven at 180c, 160c fan, 350f, gas 4 Draw an 8 cm circle onto a piece of card (use a cup or a pastry cutter as a guide, then using a smaller cutter draw 2 smaller circles on top to make ears, Cut out the panda head shape.
2. Grate the lemon zest and squeeze 1 tbsp lemon juice.
3. Place the lemon zest, butter, sugar and flour in a food processor and blend until it makes fine crumbs, add the egg yolk and lemon juice (check if you need it all) and blend again for a few seconds. Gather the mixture into a ball and chill if necessary.
4. Roll the dough on a work surface lightly dusted with flour, to a thickness of a £1 coin. Cut out panda head shapes using the template and place on a baking tray. Re Roll the trimmings to make more. Bake cookies for 14-15 minutes until just golden at the edges, allow to cool for 10 minutes before removing from the baking tray to cool.
5. To make the buttercream place the butter in a bowl with 1-2 tsp boiling water, add the icing sugar and beat until smooth.
6. Spread the buttercream over the biscuits. Using the black designer icing and the plain writing nozzle, pipe ears, nose and mouth, and add choc beans for eyes.
7. The biscuits will keep 3-4 days in a cake tin.

Reviews