These iced biscuits have been on my baking bucket list for a while.
I’ve always enjoyed piping. Therefore when Easter started to approach, I thought why the heck not! So, 32 cookie cutters later (thank you Amazon Prime!) and here we are.
Now, I’ll confess, I was under the impression that icing pretty cookies would be a lovely way to spend part of my bank holiday weekend – and it was, mostly. But good lord, do NOT underestimate how much time these bad boys take. I started making them, albeit rather leisurely, at 2ish and didn’t finish icing them until gone 6pm.
Also, a note on this biscuit dough. I’ve tailored it to complement the sweetness of the royal icing. If you have these biscuits on their own then they won’t taste very sweet, so the icing is a must.
Makes 24 biscuits
- 350g plain flour
- 100g self raising flour
- 130g caster sugar
- 125g salted butter, cubed
- 125g golden syrup
- 2 tsp vanilla extract
- 1 large egg, beaten
- 4 large egg whites
- 900g icing sugar
- Food colouring (I use Sugarflair)
- Electric half mixer/stand mixer
- Piping bags
- Sift the flours into a large mixing bowl, add the sugar and mix well.
- Add the cubed butter to the bowl and rub it in with your fingers until it resembles fine breadcrumbs.
- Make a well in the middle of the mix and add the beaten egg, vanilla extract and golden syrup. Mix together until fully incorporated – it should resemble large chunky crumbs. Now add 1-2 tbsp of cold water, until the dough comes together in a smooth ball. If it gets too sticky, add a sprinkle of flour.
- Cut the dough in half. On a large sheet of baking paper, take one half of the dough and place it in the centre. Place another sheet on top and roll the dough out to a large circle about half a cm thick. Place the dough on a baking tray (with both baking sheets) and refrigerate for half an hour. Repeat with the remaining dough and preheat the oven to 170ºC.
- Once chilled, take the doughs off the baking sheets and onto a worktop, leaving one layer of baking paper on the baking trays. Cut out your biscuits using a cutter and place onto the baking paper covered trays, slightly spaced out. Once they are all on, place in the middle of the oven and bake for 15 minutes until they are a light golden colour – keep an eye on them as they will colour really quickly. When baked, place onto a cooling rack.
- While the biscuits are cooling, make the icing by separating the egg whites into a large bowl. With an electric whisk, whisk until a bit frothy, then gradually start adding your icing sugar a heaped tablespoon at a time while whisking on a medium/high setting – you’ll need to use all the icing sugar.
- For these cookies I made three different colours: red, yellow, pink, and purple. Each in a flood and piping consistency, plus a plain white piping icing – so 9 icings in total. For the piping icings, spoon a large dollop into a separate small bowl, add your food colouring and mix well, then spoon into a piping bag. To make your flood icings, spoon some of the mixture into a small bowl and add the colouring. Then add some cold water a tablespoon at a time until the icing doesn’t leave a trail in the mixture. Dispense into piping bags but be sure not to cut the end off until you need to use it.
- Once the biscuits are cool, pipe a continuous line around the outside of the biscuit, making sure not to leave any gaps in the border. You can also pipe lines inside the outside border to section off different parts of the design. Leave the piping to dry for around 15 minutes.
- Once dry, take the flood icing and gently pipe it in the inside area. It’s best to do this little by little – too much icing and it will flood over the top of the border. Burst any bubbles with a cocktail stick and leave the icing to dry again for about half an hour.
- Once the flood icing is dry you can pipe your patterns on top using the piping icings. When you have finished, leave to dry for a final 30 minutes – or overnight!