Happy Anniversary, Sunglass Curator!
Sunglass Curator turned three this year! To celebrate this occasion they threw a lovely evening garden party and asked me to help out with the food and much to my delight, the cake. I knew I wanted to keep the finger food simple, but I wanted the cake to be fun and on point. And since I am a very matter of fact person, I went for sunglass biscuits as decor for the cake. I decided to make 4 models that I really think stand out from the great selection of sunglasses available on the Sunglass Curators’ website and I did the Dries Van Noten 76 C2, the KHALEDA RAJAB + FAHAD ALMARZOUQ Oversized Cateye, the A-MORIR Halford and the Karen Walker One Worship. And they were delicious!
These biscuits are really great, they are the perfect balance between sugar and butter and they also hold their shape while baking. Also, they’re really easy to make. So this is the perfect recipe if you’re looking for nice biscuits to nibble on or if you want to use them for decorating a cake, like me.
Below I’ve shared a couple of photos of the buffet table and some with the biscuits and the cake. The recipe for the cake can be found here and I’ve shared the recipe for the biscuits below.
Sugary Buttery Cut-out Biscuits
175g/1,5 stick unsalted butter, softened
200g/1 cup organic granulated sugar or any other kind
2 large free-range eggs
1 tsp pure vanilla extract
450 grams all purpose flour
1 tsp baking powder
1 tsp salt
For the icing
300g/2¼ cups icing sugar
2-4 Tblsp hot water
OR for a natural colouring pink icing:
300g/2¼cups icing sugar
2-4 Tblsp beetroot juice, heated until hot
Cream the butter and the sugar until it becomes mousse-like with the aid of a stand mixer or a hand-held one. Add all of the other ingredients and mix well. If the dough seems to sticky, add a little more flour, but not too much. Divide dough into two, shape into discs and cover with cling film. Refrigerate for one hour. Preheat your oven to 180C/350F. On a lightly floured surface, place the first disk, dust with some more flour and roll the dough until it becomes about ½cm/¼in. Cut out shapes with your cookie cutter, place on a baking sheet covered with baking paper and bake for 8-10 minutes until edges are golden. Remove from the oven, allow to cool completely before decorating.
To make the icing, simply mix the icing sugar with the water or beetroot juice until it reaches your desired consistency, then use a piping bag or a brush to decorate as you like. Eat all at once, share with friends or give them to your kids, they’ll know what to do with them!