If you’ve been following my blog for a little while you might know by now that for almost every occasion I like to make iced biscuits in different shapes according to which occasion I’m making them for. I’m like a child really but I just love the process of making and decorating biscuits! I have been giving myself a break from university work since I’ve just recently handed my dissertation in, so I just had such a chilled day making these biscuits while listening to George Ezra’s new album. If you’re having a chilled day this easter weekend this is the perfect activity! I decorated the rabbit shaped ones to look like my rabbit Pepper who passed away last Monday, so they are a tribute to her.

Ingredients for biscuits
100g dairy free butter
100g caster sugar
275g plain flour
1tbsp vegetable oil
1tsp vanilla extract

Ingredients for decoration
Icing sugar
Food colouring (Wilton food colouring is vegan friendly)

Easter shaped cookie cutters (rabbits, chicks, carrots, eggs)

Pre heat your oven to 180°C and line a large baking tray with baking parchment. Mix together room temperature butter and caster sugar together in a large bowl until they are well combined. Add the oil, and vanilla extract to this mixture and mix again. Gradually add the flour until the mixture comes together in a dough like consistency. On a clean work surface sprinkle flour to ensure the dough does not stick to the bench. Roll out the dough so it is approximately 1cm in thickness. Take a variety of cookie cutters and cut out shapes in the dough and place them on the prepared baking tray. Once you’ve cut out some shapes you can gather the dough back together and re-roll it to cut out more shapes, you can repeat this until all of the dough is used up. Bake the biscuits in the oven for 10 to 12 minutes until they are just beginning to brown. Once they’re cooked transfer them onto a cooling rack so that they don’t stick to the parchment paper when cooling.

Method for decorations
Once the biscuits are completely cooled you can begin to decorate them. To make the royal icing start of with some sieved icing sugar in a bowl and slowly add water to the sugar to create a paste, add food colouring at this point too. Depending on what you’re decorating you will need to alter the ‘runnyness’ of the icing. If you’re ‘flooding’ the biscuit, as in filling the whole biscuit with one colour it should be quite runny. If you’re piping designs it should be thicker so that it stays put and doesn’t bleed into other colours. Make sure the icing has had chance to set as well before changing colours as they could bleed into each other.


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