I make iced biscuits for every occasion: birthday parties, Christmas, Easter…my family are sick of them, everyone else – always impressed. Here’s how to make them:
For the biscuits:
150g caster sugar
125g unsalted butter
A few drops of vanilla extract
Flour for sprinkling
Unicorn cookie cutter
Heat oven to 160c degrees
Line baking trays with parchment.
Cream butter, sugar and vanilla extract together until light and fluffy.
Beat in the egg and flour until the mixture forms a dough.
Wrap in clingfilm and chill for 30 minutes.
Roll dough on floured surface to an even thickness.
Cut out shapes using a Unicorn cutter.
Place shapes evenly spaced on lined baking sheets.
Bake in centre of oven for 10 minutes – or until biscuits turn golden at edges.
Take out, leave to cool then transfer to wire racks.
For the icing:
900g royal icing mix
150ml cold water
Violet gel colouring
Pink gel colouring
Blue Paint It! edible Paint
I use the ‘line & flood’ icing method: watch a simple ‘how to’ video (here) Whisk sugar and gradually add water together to form a smooth glossy white toothpaste consistency, line the edges of the unicorn’s body and then with a slightly more watered down icing (test by seeing how quickly it drips off the spoon: too quickly = too runny) ‘flood’ in the body. Leave to dry. Add a small amount of pink gel colouring to your remaining mix to pipe the hooves and tail, then add purple to this same mix for the horns. Finish with a dot of edible blue paint for the eyes.
3 top icing tips
1. be well equipped
You can only pipe prettily with the right equipment (see above) so stock up on a unicorn cookie cutter icing bags, nozzles, gel colours and edible paint (Lakeland is great for these)
2. one (icing) for all
Believe it or not, you don’t even need to make more than one batch of icing for this design. You can simply adapt each stage from your original white ‘line’ icing, adding water and colouring to the remaining mixture as required. Simple.
3. buy a biscuit bible
If you need more help/ideas with your icing skills, get yourself a copy of this brilliant book by my fave biscuit company Biscuiteers.