Iced Wedding Biscuits
Cookies, Biscuits, Shortbreads Facebook Live Recipes Homemade gifts

Iced Wedding Biscuits

This yummy Iced Wedding biscuits recipe is the perfect recipe for those who wants easy but stunning cookies.

You can use this recipe for Weddings, but it is also brilliant for any occasion, just change the shape of your cutter! This flavour combination is great to make these gorgeous biscuits for the upcoming season!

In addition, one of the advantages of this dessert is that you can prepare it in advance, eliminating some stress on the day of your party! The Homemade biscuits will usually keep for up to two weeks. You can freeze cooked biscuits for up to one month.

Phil and Angie Thorne are amazing cake artists who joined us into the Sugar and Crumbs Kitchen for a Facebook Live. During our Facebook Live, they demonstrated how to use our Natural Flavoured Icing Sugars to make these delicious biscuits. In addition, Angie decorated them with homemade royal icing using our Natural Flavoured Icing Sugars too. You can also catch up our Facebook Live here.

If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.

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


For the Biscuits
125g Cold Unsalted Butter
125g of Sugar and Crumbs Cherry Bakewell Natural Flavoured Icing Sugar or any of your choice
1 Large Eggs
250g of Plain Flour
For Royal Icing
450g of Sugar and Crumbs Cherry Bakewell Natural Flavoured Icing Sugar or any of your choice
2 Egg Whites


To make the biscuits:

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

2. Cream together the butter and icing sugar.

3. Then, add the egg and continue to mix. Once all together sieve in the flour.

4. Mix together until a rough dough forms.

5. Knead until a smooth dough forms on a lightly floured surface.

6. Wrap in clingfilm and place in the fridge for 30 minutes.

7. Then, roll out to a thickness of 6mm and use your desired cutter to stamp out your biscuit shape.

8. Return the biscuits to the fridge for a further 30 mins.

9. Then, place on middle shelf in oven for 10/12 mins, until golden brown.

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

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

2. Once all has been incorporated, turn up the speed to high and leave to beat for 5 minutes.

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.

4. Divide icing into separate bowls depending on how many colours are required.

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

Royal Icing (for line and flooding icing)

1. Repeat the same process of the Royal Icing for line icing.

2. For flooding, add water until it takes the icing approx. 5-6 seconds for a knife cut to disappear.

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

Iced Wedding Biscuits Tutorial

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