Bounce Magazine 77
In this spring edition we feature the internet sensation dodie, we review The Swan House in Beccles, don't miss our Mother's Day Gift Guide, we also have two amazing competitions to win tickets to The Wailers and Brand New Heavies. We review the GlassVAC share our top gardening products, plus we have our top Bounce loves baby clothes and accessories. We also feature weddings, health and wellbeing, business, music and entertainment, fashion, sports and much more!
In this spring edition we feature the internet sensation dodie, we review The Swan House in Beccles, don't miss our Mother's Day Gift Guide, we also have two amazing competitions to win tickets to The Wailers and Brand New Heavies. We review the GlassVAC share our top gardening products, plus we have our top Bounce loves baby clothes and accessories. We also feature weddings, health and wellbeing, business, music and entertainment, fashion, sports and much more!
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FOOD & DRINK<br />
MARCH 2019 MARCH | ISSUE 2019 | #<strong>77</strong> ISSUE | FOOD #<strong>77</strong> & DRINK<br />
2. On a large sheet of nonstick baking paper,<br />
roll out the dough to a 30cm circle, 5mm thick.<br />
3. Transfer the dough and paper to a baking<br />
tray. Bake for 10-12 mins, until just golden. Cool<br />
on the tray for 10 mins, then transfer to a wire<br />
rack to cool.<br />
4. Put the royal icing sugar in a bowl, add 2<br />
tbsp water and whisk until combined. Add<br />
more water, a drop at a time, until the icing<br />
holds a soft peak.<br />
Just for mum on Mother’s Day...<br />
Rustle up this delicious treat for Mother’s<br />
Day. Classic shortbread with a zesty<br />
twist, decorated beautifully with sweet<br />
royal icing – an easy baking idea that’s<br />
sure to go down well.<br />
Ingredients<br />
• 150g plain flour, sifted<br />
• 100g unsalted butter softened and diced<br />
• 50g caster sugar<br />
• 1 orange, zested<br />
For the icing:<br />
• 250g royal icing sugar<br />
5. Transfer a quarter of the icing to a small<br />
bowl. Cover and set aside.<br />
6. Add a few drops of orange food colouring to<br />
the large bowl of icing; mix well. Spoon a little<br />
into a piping bag fitted with a medium round<br />
nozzle, then pipe a broken outline around the<br />
edge of the shortbread.<br />
7. Add a little water to the remaining orange<br />
icing to make it slightly runny.<br />
8. Pipe 8 orange segments onto the biscuit,<br />
filling them in with the icing.<br />
9. Add a little water to the reserved white icing<br />
to make it slightly runny. Pipe a smaller white<br />
triangle inside the orange segments, adding a<br />
dot at the point of each.<br />
10. Drizzle with more orange icing to decorate.<br />
Leave to set for 4-6 hrs. Slice into pieces.<br />
• orange food colouring gel<br />
Method<br />
1. Preheat the oven to gas 4, 180°C, fan 160°C.<br />
Combine the flour and butter in a bowl and rub<br />
together with your fingertips until the mixture<br />
resembles breadcrumbs. Add the sugar and<br />
orange zest, then knead until it forms a soft<br />
dough.<br />
ADDITIONAL INFORMATION:<br />
Bake according to the recipe but stop before<br />
adding decoration. Allow to cool completely.<br />
Wrap well in clingfilm and tin foil (to prevent<br />
freezer burn) and freeze for up to 3 months.<br />
Photo and recipe with thanks to Tesco<br />
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