I made quince paste a while back and while I do love it with cheese, I thought I’d have a crack at using it in some other ways.
First off, edible underpants.
Joke. Everyone knows edible undies taste revolting in any flavour except arctic-strength mint. And even then…
Really though, I’m talking to you this evening about good old-fashioned jam drop biccies.
But instead of dropping a messy teaspoon of jam in, I cut up neat little squares of quince paste and used those instead.
I also made some spiced plum paste and cut that up into squares too.
And in keeping with our square theme, I made a batch of square bics.
Look how perfect and lovely they are before cooking.
I wasn’t sure how they’d turn out; would the paste leak over the edges, would the bics lose their shape? Yep, it was edge of your seat, nail-biting stuff.
But aren’t they perty?
And even if they’re not as perty as an actual picture, they’re a damn sight pertier than one of my recent baking attempts: cupcakes for the school fundraiser which, iced with red icing, looked like the business end of a caesarean section. No photos – you’re going to have to take my word for it.
Although I do have this photo of last year’s attempt at cupcakes for the school fundraiser which looked as though they had been iced with sludge from the bottom of the Yarra River.
Kids still bought ’em though.
Poor hungry little souls.
1/4 cup self-raising flour
1/2 cup plain flour
1/4 cup sugar
100g unsalted butter (at room temp)
1 egg, lightly beaten
1 tsp vanilla extract
Preheat oven to 180c/ 350f.
Mix flours, sugar and salt, add butter and rub between fingers until mixture resembles fine breadcrumbs. Add egg and vanilla and knead with fingers to bring together and until smooth consistency.
Roll out pastry to about 3/4cm (about quarter of an inch) thick and use pastry cutter to cut shapes.
I used the square end of a chopstick and a pen lid to make my impressions in the dough. Just grab whatever you can find. If you’re using normal jam rather than paste though, ensure your impression is nice and deep as the dough rises a tiny bit as it is cooking.