Iced Gems

I was trying to encourage a friend to get back into baking, as they are in a dry spell, and one of my suggestions was Iced Gems. Long story short, here is my recipe for Iced Gems. They're very easy to make, if anything they're more time consuming given the amount of biscuits you can cut out and thereafter ice. If you want to achieve the multi-coloured look that I achieved, divide the whisked icing into bowls and colour however you like. Add one spoonful of alternating icing to the piping bag until you use it all up. After the first couple of biscuits, you should find you're getting the randomised multi-coloured look. I prefer this look because it saves on the piping bags.

Makes 100

Hands-on Time 10 minutes (plus drying time)

Baking Time 8 minutes

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Ingredients

  • 120g plain flour (plus extra for dusting)

  • 50g caster sugar

  • 1/4 tsp fine salt

  • 80g unsalted butter (cubed and chilled)

  • 1 large egg

  • 1/2 tsp vanilla extract

  • 225g icing sugar

  • Food colouring (optional - liquid gel recommended)

Equipment

  • Mixing bowl

  • Small bowl

  • Spoon

  • Rolling Pin

  • 3cm circular cutter or piping tip (measured at base)

  • Aluminium baking sheet

  • Baking parchment

  • Wire rack

  • Electric whisk

  • Spatula

  • Piping bag with nozzle

Method

1. Make the Biscuit Dough

  • In a mixing bowl, rub together 120g flour, sugar, salt, and butter using your thumb and forefingers until the mixture resembles breadcrumbs.

  • Separate the egg, reserving the egg white in a small bowl for later.

  • Using a spoon, mix the egg yolk and vanilla into the breadcrumbs until a dough forms.

2. Cut and Bake the Biscuits

  • Preheat the oven to 180°C/160°C (fan)/350°F/Gas Mark 4.

  • Flour a worktop and rolling pin. Roll the dough out into a rectangle, 5mm thick.

  • Cut the dough up into discs using the bottom of a piping nozzle or circular cutter.

  • Repeat, re-rolling the dough until it’s all used up.

  • Place the biscuits evenly spaced apart onto a lined tray.

  • Bake for 8 minutes until lightly golden. Cool on a wire rack.

3. Make and Pipe the Icing

  • Whisk the egg white with 1/4 of icing sugar in a clean mixing bowl.

  • Add another 1/4, and whisk again. Repeat until the icing sugar is fully incorporated and the icing is thick.

  • Colour as desired and transfer into a piping bag.

  • Decorate the tops of the biscuits as desired, and leave to set overnight.

Enjoy!

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