SUGARPLATE: 1. Mix 12oz sugar and 2oz rosewater in a saucepan
3. Remove from heat, add a few drops of food colouring and pour onto a plate covered with icing sugar. Cut in to pieces about 1cm across.
Finished sweetmeats: date and ginger; sugarplate; marchpane
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2. Heat and stir until the mixture boils and becomes clear.
Be careful not to let it burn.
MARCHPANE: 1. Mix marzipan with food colouring.
Use both yellow and white marzipan with red and blue food colouring to get red, orange, green, blue, purple, yellow and white.
2. Make into a variety of shapes.
Leave to dry in a cool place for several days.
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