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recipes
We are Biscuiteers, the original hand-iced British biscuit company, selling beautiful iced biscuits since 2007. Each biscuit is designed and hand-iced by artists at The Ministry of Biscuits in Wimbledon, south London. We are renowned for our beautifully designed collections, often taking inspiration from all things British. Being the biscuit experts, we know a thing or two about creating the perfect sweet treats, so we have put together some tasty recipes for celebrating the Jubilee. With these you’ll certainly be crowned the ‘neighbourhood royalty’ at any street or garden party. Biscuit bunting recipe We’ve put a Biscuiteers twist on the street party staple, bunting. Fabulously festive, it’s sure to get people talking. To make the biscuits: - Sift the flours together into a mixing bowl, add the sugar and mix well.
- Add the butter. Using just the tips of your fingers, rub the ingredients together until the mixture resembles fine breadcrumbs.
- When the butter is evenly mixed in, make a well in the centre and add the syrup, vanilla and egg.
- Mix well, drawing in any of the flour left at the side of the bowl, and stop as soon as a ball has formed.
- Place the dough on a sheet of parchment, begin by gently squashing down the down the dough with your rolling pin or your hands, cover with a second sheet of parchment and then use the rolling pin to roll out properly until 5mm thick and then cut out your bunting biscuit shapes.
- Bake for 15-25 minutes depending on the size of your biscuits at 150°C, or until golden brown. To make the icing: - Sieve the icing sugar, then add the cold water. Whisk for 5 minutes using either a standard or electric whisk, whisk slowly to start with to avoid clouds of icing sugar covering you and your kitchen! Continue until the ingredients form a thick, smooth paste that is bright white in colour and has the consistency of toothpaste.
- Separate into 5 bowls, two with a larger amount of icing and the other 3 with around half that amount. Add blue food colouring to one of the smaller bowls, ensuring it is fully combines to make your blue line icing. Then add red food colouring to another of the smaller bowls, again making sure it’s combined, this is your red line icing. Your final smaller bowl will be your white line icing.
- Add blue food colouring to the larger bowl, adding more water 1 tsp at a time until it reaches custard consistency. This is your blue flood icing. Do the same in the other larger bowl to make red flood.
- Now it’s time to fill your piping bags, when snipping the tip be careful not too cut too much off. You can also use squeezy bottles for flood icing which give a little more control. To ice your bunting: - Use the blue line icing to pipe the outline of the biscuits and the union jack. Leave to dry for 10 minutes at room temperature.
- Once dry, flood the centre cross of the biscuit in red and the outer parts in blue flood icing.
- Place your biscuits onto a baking tray and into the oven at 50°C for 40 minutes.
- Now use your white, red and blue line icing to define the lines of the union jack. ![]()
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Step 4 Why not watch along with our tutorial while you make your own biscuit bunting... Jubilee Crowns Recipe Fit for Biscuit royalty, these regal all-spice biscuits decorated as beautiful crowns are sure to make a sparkling surprise for your guests. ![]()
To make the biscuits: - Mix the sugar, butter, golden syrup and egg into a mixing bowl.
- Sift both types of flour and the mixed spice into the bowl and mix well, drawing in any of the flour left at the side of the bowl, and stop as soon as a ball has formed.
- Place the dough on a sheet of parchment, begin by gently squashing down the down the dough with your rolling pin or your hands, cover with a second sheet of parchment and then use the rolling pin to roll out properly until 5mm thick. Then chill for at least 15 minutes to make it easier to cut.
- To cut out your crown biscuit shapes, first draw a crown shape on a piece of baking parchment and cut it out with scissors. Place the crown shape on top of your chilled dough and using a straight edged knife cut around your template.
- Bake in the oven for 20-30 minutes depending on the size of your biscuits at 150°C, or until golden brown. To make the icing: - Sieve the icing sugar, then add the cold water. Whisk for 5 minutes using either a standard or electric whisk, whisk slowly to start with to avoid clouds of icing sugar covering you and your kitchen! Continue until the ingredients form a thick, smooth paste that is bright white in colour and has the consistency of toothpaste.
- This will be your white line icing used for piping your crown.
- Now it’s time to fill your piping bag, when snipping the tip be careful not too cut too much off. To ice your bunting: - Use your white line icing to pipe the crown shape onto your biscuit, starting with the outline of the shape before adding the details and filling in the area at the bottom that requires a thicker shape.
- Whilst the icing is wet, sprinkle some sugar and leave to dry at room temperature.
- Be sure to carefully tap off any excess sugar when dry, then fill in the last little gaps and you’ll be left with a sparkly biscuit crown ready to enjoy. ![]()
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Royally good recipes from Biscuiteers
05 March 2022
|
5 mins
ingredients
- - 170g caster sugar
- - 170g salted butter
- - 170g salted butter
- - 1 large egg
- - 1 tsp vanilla extract
- - 480g plain flour
- - 130g self-raising flour
- - 900g royal icing mix
- - 150ml cold water
- - Blue food colour gel
- - Red food colour gel
serves:24
difficulty:medium
1 hr 15 mins
- Add the butter. Using just the tips of your fingers, rub the ingredients together until the mixture resembles fine breadcrumbs.
- When the butter is evenly mixed in, make a well in the centre and add the syrup, vanilla and egg.
- Mix well, drawing in any of the flour left at the side of the bowl, and stop as soon as a ball has formed.
- Place the dough on a sheet of parchment, begin by gently squashing down the down the dough with your rolling pin or your hands, cover with a second sheet of parchment and then use the rolling pin to roll out properly until 5mm thick and then cut out your bunting biscuit shapes.
- Bake for 15-25 minutes depending on the size of your biscuits at 150°C, or until golden brown.
- Separate into 5 bowls, two with a larger amount of icing and the other 3 with around half that amount. Add blue food colouring to one of the smaller bowls, ensuring it is fully combines to make your blue line icing. Then add red food colouring to another of the smaller bowls, again making sure it’s combined, this is your red line icing. Your final smaller bowl will be your white line icing.
- Add blue food colouring to the larger bowl, adding more water 1 tsp at a time until it reaches custard consistency. This is your blue flood icing. Do the same in the other larger bowl to make red flood.
- Now it’s time to fill your piping bags, when snipping the tip be careful not too cut too much off. You can also use squeezy bottles for flood icing which give a little more control.
- Once dry, flood the centre cross of the biscuit in red and the outer parts in blue flood icing.
- Place your biscuits onto a baking tray and into the oven at 50°C for 40 minutes.
- Now use your white, red and blue line icing to define the lines of the union jack.
ingredients
- - 170g caster sugar
- - 170g salted butter
- - 170g golden syrup
- - 1 large egg
- - 520g plain flour
- - 1 tsp vanilla extract
- - 1 and half tsp mixed spice
- - 80g self-raising flour
- - 900g royal icing mix
- - 150ml cold water
- - Granulated sugar
serves:24
difficulty:medium
1 hour 15 mins
- Sift both types of flour and the mixed spice into the bowl and mix well, drawing in any of the flour left at the side of the bowl, and stop as soon as a ball has formed.
- Place the dough on a sheet of parchment, begin by gently squashing down the down the dough with your rolling pin or your hands, cover with a second sheet of parchment and then use the rolling pin to roll out properly until 5mm thick. Then chill for at least 15 minutes to make it easier to cut.
- To cut out your crown biscuit shapes, first draw a crown shape on a piece of baking parchment and cut it out with scissors. Place the crown shape on top of your chilled dough and using a straight edged knife cut around your template.
- Bake in the oven for 20-30 minutes depending on the size of your biscuits at 150°C, or until golden brown.
- This will be your white line icing used for piping your crown.
- Now it’s time to fill your piping bag, when snipping the tip be careful not too cut too much off.
- Whilst the icing is wet, sprinkle some sugar and leave to dry at room temperature.
- Be sure to carefully tap off any excess sugar when dry, then fill in the last little gaps and you’ll be left with a sparkly biscuit crown ready to enjoy.