Shopping list for the biscuits
125g Zeeland flour
75g butter (room temperature)
75g caster sugar
½ free-range organic egg (room temperature)
1 teaspoon vanilla extract
For the icing
icing sugar
tablespoons of water
drops of lemon juice
edible gold paint + brush
For the Diya biscuits we use two types of decoration: coloured fondant icing for the base and we stir some piping icing for the decorations. We cut out the biscuits and the fondant using a sharp knife and a homemade diya shape (made by an adult).
You can download the Diya form, print it, cut it out and cut it out of something made of plastic. Then place the shape on the dough and cut it out. Cut the fondant in the same way. You can also use circular cutters then you cut the circles in half. We still have the rain drop-shaped cutters from our autumn cookies, but you can make them in the same way as the Diya.
How to make Diya biscuitss for Divali
Make the dough according to our recipe and let it rest for at least an hour in the refrigerator
Knead the dough, roll out to 1cm thickness and cut out Diya's..
Place the cookies on a baking tray lined with baking paper.
Place the biscuits at least 30 minutes in the refrigerator.
Allow the biscuits to rest minimal half an hour again
Preheat the oven to 175°C
Let them cool on the baking tray first, then on a wire rack.
While the cookies are cooling, we cut the fondant icing
Cut Diya's from different colours.
Cut out the flames.
Stick on diya and flame with a drop water.
Let the biscuits dry for a moment, in the meantime stir icing
Sift the icing sugar.
Stir in tablespoons of water.
Stir until the right consistency.
Stir in the lemon drops.
The icing is now ready, fill a piping bag with a very tiny opening
Schratch figures using a tooth pick.
Trace the shapes with icing and let it dry.
Paint the white icing golden.
Cut out small flames in a contrasting colour and stick them on
Allow the paint and flames to dry completely.
Now the Diya biscuits can be festively served, with the tea.
Shubh Diwali! - Happy Diwali!