Yummy sunny-side-up treats
(1 votes)
Cook: 50 Mins
Serves: 12
Price: 13p per serving
Nutritional Information
Each 50g serving contains
Energy
917kj
219kcal
917kj
219kcal
11%
Fat
8.0g
8.0g
Med
11%
11%
Saturates
5.0g
5.0g
High
25%
25%
Sugars
23.0g
23.0g
High
26%
26%
Salt
0.20g
0.20g
Med
3%
3%
of your reference intake.
Typical energy values per 100g:
1833kj/438kcal
Typical energy values per 100g:
1833kj/438kcal
Ingredients
115g butter
55g caster sugar
Few drops vanilla essence
150g plain flour, plus extra for dusting
25g cornflour
1 egg white
225g icing sugar, sifted
1tsp vanilla extract
Yellow food colouring
Method
1
Preheat oven to 180C/160C Fan/Gas 4. Put first 5 ingredients in food processor. Mix to form a dough. Tip out, knead into a ball. Wrap in foil and chill for 30 mins.
2
Lightly dust a work surface with flour. Roll out the dough to the thickness of
a £1 coin. Stamp out 12 shapes using an 8cm flower cutter. Use to line a 12-hole cupcake tin. Bake for 15-18 mins. Cool
in the tin before lifting onto a wire rack.
3
Lightly beat the egg white until fluffy. Beat in the icing sugar a little at a time until smooth. Stir in the vanilla. Spoon the icing into each biscuit case, leaving a little aside for the ‘yolks’. Set for 10 mins.
4
Colour the rest of the icing yellow and spoon a ‘yolk’ into the centre of each
tart. Leave to set for 45 mins.