Sherbet Biscuits Using Home Made Fizzy Sherbet

After making my fizzy sherbet I decided to use it as a topping for a biscuit. I used a basic sugar biscuit recipe and adapted it to make these sherbet biscuits. I think they look so pretty and a great idea for a children’s birthday party. Head straight on to the Recipe For ♥ Sherbet Biscuits ♥ As things stand right now, I consider myself extremely blessed. Despite not having earned any income for 4 weeks, I have a roof over my head. We have food on our table and we are healthy. In the big scheme of things, this is really what matters. For the first time since 2005 I am maintaining a strict budget. Making sure that I can keep on paying all of my bills is a priority right now. And in order to maintain that, I have stopped purchasing luxuries. I also contained my spending for three months and did not restock our cupboards. But now as I look to the future with certainty I can start replenishing toiletries and pantry items. But there has been a knock on effect to our decreased income. One of them is enjoying restaurant food. Today’s inspirational recipe from Lavender and Lime ♥ Sherbet Biscuits ♥ #LavenderAndLime Click To Tweet Even though eating out is still not an option, most restaurants have opened with a delivery service. But to me, that is a luxury I just cannot justify. A portion of butter chicken from our local favourite is R125 per person, and I can buy an entire chicken for less that that. And whereas I don’t object to paying that for a main course when dining out, I cannot spend that to dine in. Not when I can make the same dish at home. And to me, the whole point of eating out is the company we are with. And the added bonus of not washing dishes! Hopefully by the time we can eat out, our income will be able to cover that expense. Click on the links for conversions and notes. Print Recipe 0 from 0 votes Sherbet Biscuits These will be great for a children's birthday party Recipe Category: Baking All Rights Reserved: An original recipe from Lavender and Lime Ingredientsfor the biscuit dough100 g softened, salted butter50 g fructose2.5 mls vanilla extract150 g flour, siftedfor the fizzy sherbet2.5 mls bicarbonate of soda2.5 mls citric acid7.5 mls jelly powder Instructionsfor the biscuit doughPlace the butter, fructose and vanilla essence into a stand mixer bowlUse the paddle attachment and cream until light and fluffyAdd the flour and mix on a low speed until the dough comes togetherTip the dough out onto some cling film and shape into a logPlace into the fridge for 30 minutesfor the fizzy sherbetPlace the bicarbonate of soda, citric acid and jelly powder into a small bowlStir to combineDip a lolly or your finger into the sherbet and enjoy the fizzfor the sherbet biscuitsPreheat the oven to 150° CelsiusCut the biscuit dough into 1cm thick roundsPlace the rounds onto a lined baking trayUse a tea sieve and sprinkle the sherbet on top of the doughPlace into the oven and bake for 12 minutesRemove from the oven and cool in the tin for 5 minutesThen transfer to a wire rack to cool completelyStore in an airtight container if you are not going to eat them straight away Inspiration published on Lavender and Lime June 26: 2019 – Salt & Time 2017 – Farro Salad 2016 – The Gangster 2015 – Friday 26 June 2015: Out And About 2014 – Dried Plum And Almond Rusks 2013 – Osteria Francescana 2011 – Food Quiz Number 57 For A Friday Are your restaurants open yet? Top of Page Share the inspiration:Click to share on Facebook (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on Twitter (Opens in new window)MoreClick to email this to a friend (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Pocket (Opens in new window)Click to print (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Skype (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on WhatsApp (Opens in new window)Like this:Like Loading... Related