Iced flower and butterfly biscuits - recipe

Ingredients

Recipe , Biscuits , Iced , Butterfly , Flower

1

Preheat the oven to 200°C (180°C fan, 400°F, gas mark 6). Grease 2 baking trays or line with non-stick baking paper.
2
Put the butter and flour into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs.

For this step you'll need:
- 200g Butter (unsalted)
- 300g Plain white flour
3
Add the icing sugar, egg yolks and a few drops of vanilla extract and mix to a soft dough.

For this step you'll need:
- 100g Icing sugar
- 2 Egg yolk(s) (free range)
- 1tsp Vanilla extract
4

Wrap in clingfilm and chill for 30 minutes.
5

Roll out the dough on a lightly floured surface and cut into flower shapes with a scalloped edged cutter.
6

Place on the baking trays and bake for 10-15 minutes until golden. Leave on the baking trays for 2 minutes to firm up then remove to a wire rack to cool.
7
For the decoration, mix the royal icing sugar with a little water, adding a little at a time, until it is thick, smooth and of a piping consistency. Divide the icing into batches, then add the colours you want to each bowl.

For this step you'll need:
- 250g Royal icing sugar
- Food colouring blue, yellow, pink, orange, red
8

Spoon the icings into separate small plastic bags and cut off the merest tip of each bag, to allow the icing to be piped.
9

Pipe flower and butterfly shapes on the biscuits and decorate with contrasting colour icing.

⇐ it’s a girl baby shower biscuits

Iced easter biscuits ⇒