Wednesday, March 31, 2010

Douggy Dots

The Alphabaked! project continues with new small batches of biscuits! This time, I present you Douggy Dots! Especially created for the birthday of my friend Christophe, Douggy Dots are tiny crunchy squares, stuffed with candied pineapple for an exotic taste, and covered with a rum and pineapple liquor royal icing (who will loosen tongues of lead) and topped with a colored chocolate drop we call Smarties in France (that will make round bellies gaze longingly). Small exotic pixels to posterize a personal message! Yeppy!

The preparation takes a little time, but any patient little hand will be able to get the same thing. So have fun!

Ingredients for ... probably a hundred pixels (they're really small) :
the biscuit :
125g butter
1 egg
100g sugar
1 packet of vanilla sugar
1 pinch of salt
250g flour
1/2 teaspoon baking powder
4 slices candied pineapple

for the royal icing :
a small white egg (1 / 2 will suffice, if you can share)
120g icing sugar
3 tablespoons rum
1 tablespoon pineapple liquor
few drops of yellow colouring
+ About 200g of Smarties (in all cases, if some is left, you know that it is not lost!)

In a bowl, cut the softened butter into small cubes with the egg and sugar, and whisk until the mixture is light and creamy. Sift together flour and baking powder and then stir them in several times by working with a fork. The flour takes a little time to integrate into the dough, so you can finish with your fingers when the dough is less sticky.
Cut the pineapple and mix it in a blender with a few tablespoons of water, or cut them into small pieces and put them with the dough. Complete by mixing everything together with a fork and then by hand, forming a ball, and place the dough protected by a cling film in the fridge for 1 hour.

Preheat oven to 180 ° C.
Remove the dough from the refrigerator. On your floured work plan, roll it out with a rolling pin to a pastry about 5mm thick. Cut squares of 4 cm. Put them on a baking sheet lined with parchment paper and bake 10 minutes. The best is to monitor the cooking process : when the edges are colored, remove cookies from oven.

While they cool, prepare icing. Place all ingredients in a bowl and whisk vigorously for 1 minute or until frothy and thick cream. Place the bowl in the fridge and let it cool 20 minutes so the icing will thicken. Using a knife or the back of a spoon, spread the icing on the cookies and put a Smarty (it is singular, so I guess we did not need the "s") in the middle. Allow to harden at least 5 hours.

It's ready. Crack, bite, crunch until you're unable to chew, you've earned it! And tell me now, which Pantone is lacking in packets of Smarties?

Image taken from one of Christophe LeGall's projects, so check out his graphic stuff on his website.

No comments:

Post a Comment