Iced Wedding Biscuits

Iced Wedding Biscuits

By September 10, 2018

Phil and Angie's Cherry Bakewell Iced Biscuits made on Sugar and Crumbs Facebook Live 10th September 2018.

They will be making a Cherry Bakewell version but you can use any of the Sugar and crumbs Icing sugars.

  • Prep Time : 60 minutes
  • Cook Time : 30 minutes
  • Yield : 20

Ingredients

Instructions

Iced Wedding Biscuits
Ingredients
125g Cold Unsalted Butter
125g Cherry Bakewell S&C flavoured icing sugar
1 Large egg (or medium)
250g Plain Flour
Method
Cream together the butter and icing sugar in a stand mixer until well combined, add the egg and continue to mix. Once all together sieve in the flour. Mix together on a slow to med speed until a rough dough forms.
Tip out onto a lightly floured surface and knead until a smooth dough forms. Be careful not to over kneed.
Flatten dough into a flat round shape and wrap in clingfilm and place in the fridge to chill for a minimum of 30 mins.
While the dough is chilling, cut 2 sheets of baking parchment/greaseproof paper to the size of your baking sheet.
Once the dough has chilled, remove from the fridge. 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. Peel off the top sheet then use your desired cutter to stamp out your biscuit shape. The offcuts can be rerolled to make more biscuits, but only twice more. 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.
Pre heat oven to 150°C
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.
Once baked leave to cool on the baking sheet for a few minutes before placing on a cooling rack to fully cool down.
Royal Icing (for line icing only – when using fondant)
Ingredients
225g S&C flavoured icing sugar
1 egg white
Method
Add icing sugar gradually to egg white, mixing gently at first. 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.
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 approx. 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.
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.
Once ready to use, place into separate piping bags with a No 1 tip.
Once the biscuits have cooled completely, they are ready to be iced.
Royal Icing (for line and flooding icing)
Ingredients
450g S&C flavoured icing sugar
2 egg whites
Method
Add icing sugar gradually to egg white, mixing gently at first. 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.
Place one third into a bowl and the remaining two thirds into a separate bowl.
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 approx. 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.
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.
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.
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.
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.
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.
Once the biscuits have cooled completely, they are ready to be iced.

Credits:By Phil and Angie

We would like to thank Phil and Angie who gave us this recipe.
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