A star rating of 4 out of 5. This is a sophisticated, aromatic twist on the classic French 75, golden caster sugar get it ready for the festive season. Gently warm 60g golden caster sugar in a pan with 30ml water and 1 tbsp allspice.
Cook gently until the sugar has dissolved, then leave the mixture to cool. Pour 60ml of the spiced syrup into a cocktail shaker along with 200ml rum and 90ml lime juice. Shake with ice and strain between six flute glasses. Top up with 600ml champagne and garnish each with an orange twist. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.
14632 522 261 522 0 405. Have You Been Making Your Vicky Sponge ALL Wrong? We earn a commission for products purchased through some links in this article. Our recipe is the only one you need.
It embodies both form and function: Not only does it taste fantastically buttery with just the right amount of sweetness, it also holds its shape, is perfect for decorating, and will get you sharp, clean edges every time after baking. Do I have to chill the dough? Some sugar cookie recipes online pride themselves on not having to be chilled, but we think letting the dough chill out in the fridge is an essential step—especially when cutting into cute shapes. If you skip this step, the dough will be sticky.
Stick doughs are not only difficult to work with, they also tend to spread while baking. Chilling the dough also helps with rolling out the dough. If you find the dough is too sticky, won’t roll evenly, or can’t be punched out neatly, let it chill a little longer. Time is the essence of good food. Can I use a hand or stand mixer?