Iced Sugar Biscuits

Directions

Step 1

To make the biscuits:

Step 2

Pre heat oven to 150° C, 300 F, Gas mark 2.

Step 3

1. Cream together the butter and icing sugar in a stand mixer until well combined.

Step 4

2. Add the egg and continue to mix. Once all together sieve in the flour.

Step 5

3. Mix together on a slow to medium speed until a rough dough forms.

Step 6

4. Tip out onto a lightly floured surface and knead until a smooth dough forms. Be careful not to over knead.

Step 7

5. Flatten dough into a flat round shape and wrap in clingfilm and place in the fridge to chill for a minimum of 30 minutes.

Step 8

6. While the dough is chilling, cut 2 sheets of baking parchment/greaseproof paper to the size of your baking sheet.

Step 9

7. Once the dough has chilled, remove from the fridge.

Step 10

8. Take one sheet of the greaseproof paper and dust with cornflour and place the dough on the top. Take the other sheet and place on top of the dough and roll out to a thickness of 6mm.

Step 11

9. Peel off the top sheet then use your desired cutter to stamp out your biscuit shape. The offcuts can be re-rolled to make more biscuits, but only twice more.

Step 12

10. Place biscuits onto a silicone lined baking sheet and return to the fridge for a further 30 mins. This helps them to keep their shape while in the oven.

Step 13

11. Once the biscuits have chilled, take them out of the fridge and place on middle shelf in oven for 10/12 mins or until golden brown.

Step 14

12. Once baked leave to cool on the baking sheet for a few minutes before placing on a cooling rack to fully cool down.

Step 15

Royal Icing (for line icing only – when using fondant)

Step 16

Method:

Step 17

1. Add icing sugar gradually to egg white, mixing gently at first.

Step 18

2. Once all icing sugar has been incorporated, turn up the speed to high and leave to beat for 5 minutes. Should be the consistency of toothpaste.

Step 19

3. Check the consistency by doing the knife test. Cut a line through the icing and count how many seconds it takes for the ‘cut’ to disappear. For line icing, it should be approximately 20-25 seconds. If it takes longer, add a few drops of water and repeat the cut test. If it’s still too stiff, keep adding water a few drops at a time and repeating the cut test until it is right.

Step 20

4. Divide icing into separate bowls depending on how many colours are required. Colour as required and then cover with cling film until ready to use.

Step 21

5. Once ready to use, place into separate piping bags with a No 1 tip.

Step 22

6. Once the biscuits have cooled completely, they are ready to be iced.

Step 23

Royal Icing (for line and flooding icing).

Step 24

Method:

Step 25

1. Add icing sugar gradually to egg white, mixing gently at first.

Step 26

2. Once all icing sugar has been incorporated, turn up the speed to high and leave to beat for 5 minutes. Should be the consistency of toothpaste.

Step 27

3. Place one third into a bowl and the remaining two thirds into a separate bowl.

Step 28

The smaller amount will be used for the line icing. Check the consistency by doing the knife test. Cut a line through the icing and count how many seconds it takes for the ‘cut’ to disappear. For line icing, it should be approximately 20-25 seconds. If it takes longer, add a few drops of water and repeat the cut test. If it’s still too stiff, keep adding water a few drops at a time and repeating the cut test until it is right.

Step 29

4. Divide icing into separate bowls depending on how many colours are required. Colour as required and then cover with cling film until ready to use.

Step 30

5. The remaining icing (about two thirds) will be used for the flooding. Add water a few drops at a time until it takes the icing approx. 5-6 seconds for a knife cut to disappear.

Step 31

6. Further divide both the line and flood icing into separate bowls depending on how many colours are required. Colour as required and then cover with cling film until ready to use.

Step 32

7. The line icing should be placed into piping bag with a No 1 tip. Cover the tip with either cling film or a tip cover and place the bag to one side.

Step 33

8. The flood icing should be placed into a piping bag with a No 3 or No 4 tip. Cover the tip and place the bag to one side.

Step 34

9. Once the biscuits have cooled completely, they are ready to be iced.