Orange blossom and vanilla bring this biscuit jigsaw to life.
Preheat oven to 170°C.
For the orange blossom flowers:
Place the butter, caster sugar, orange rind, orange extract and butter in the bowl of a stand mixer. Beat until smooth – about one minute – don’t overbeat as biscuits will spread.
Add the orange blossom water and egg and mix at low speed. Scrape down the bowl with a spatula at least once and mix again. Add about half of the flour and mix again. Add the milk and keep mixing. Add the rest of the flour. Continue mixing to achieve a good biscuit consistency. If it is still sticky add a little more flour.
Divide dough into three and roll out dough on pastry mat to form three large circles.
Line three baking sheets with baking paper. Place dough onto baking sheets and refrigerate for 10 minutes to firm dough. Using the flower templates and a sharp paring knife cut the petals of the flowers – leaving biscuits next to each other. Re-roll the scraps of dough. Cut out stems and leaves using the templates. Place on one of the baking trays.
Place the trays of biscuits into the freezer for ten minutes.
Bake biscuits for around 10-12 minutes at 170°C.
Allow biscuits to cool. Using a micro plane file any edges of biscuits where the pieces do not fit.
For the vanilla biscuit vase:
Sift the flour, baking powder and salt into a medium bowl. In the bowl of a stand mixer beat butter, sugar and vanilla beans paste until well combined – don’t overbeat. Add 2 eggs and beat for another 3-4 minutes. Add flour mixture and beat until soft dough is formed.
Roll out the dough to 6mm using a pastry mat and rulers or dowels. Place on a large aluminium biscuit tray lined with baking paper. Place dough in fridge for 10 minutes. Use a sharp knife to cut the lines for the vase section of the biscuit jigsaw. Place tray into freezer for at least 10 minutes to chill again.
Bake at 180°C for about 10-12 minutes. Once cooked, use a sharp knife recut the lines for the puzzle pieces. Allow biscuits to cool – place in fridge to speed up the process. If biscuits have uneven surfaces place a biscuit tray on top before placing in fridge.
For the royal icing:
While the biscuits are baking, prepare the royal icing for highlights. Place the icing sugar and egg white powder into the bowl of a food processor. Process until no lumps remain and sugar is light and fluffy. Place into the bowl of stand mixer with the water and lemon juice. Beat on medium to high until stiff peaks form. Cover with plastic wrap. Take some icing and place into a small plastic bowl. Add ivory gel food paste colour to create features on the jigsaw – the centres and stamen. Add sufficient water to obtain detail consistency. Wrap icing in plastic wrap and then place into a small piping bag with a No 1 Royal icing tip.
Decorating the biscuit jigsaw:
Roll out pastel yellow fondant to the size required to cover each jigsaw flower. Spray one flower jigsaw lightly with water. Place fondant onto flower jigsaw. Smooth with fondant smoother. Turn jigsaw over and trim excess. Using fondant scalpel or small sharp knife, cut around each jigsaw piece. Turn flower over and place on presentation board lined with baking paper. Repeat with remaining flowers and stems and leaves.
Mix the airbrush in palette to achieve the colours required for the jigsaw image. Starting with the centres of each flower, paint the petals.
Using the royal icing in the piping bag add highlights to the flowers – pipe the stamen stems first and then the ends of stamen. Use a paintbrush and some petal dust to add a rustic effect.
Mix some pale-yellow fondant with the bright green fondant. Roll out fondant to cover the vase jigsaw. Lightly spray the biscuits with water. Place the fondant on top and continue as for flowers. Place completed biscuit jigsaw on a board large enough to hold the jigsaw (A1).
This recipe has not been edited or tested by the Bake Off Food Department.
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