How to ice – our ‘Good Life' Biscuits

It's nearly half way through the year and our new years resolution to be healthier is long gone, however you may be able to trick yourself into eating a whole box of vegetables again with our Good Life collection. Filled to the brim with everyone's favourite veggies including; plump tomatoes, cute peas and vibrant carrots. We’re celebrating the gardening season by teaching you how to ice some of our favourite designs.

To get started, follow our easy vanilla dough recipe to make your biscuits. We've made our own cutters for this but you can find vegetable biscuit cutters online. For your royal and line icing, use our simple guide to biscuit icing. You will need green, red, and yellow for the flood icing and green, white and red for the line icing.
How to ice: pea biscuits
- Bake your biscuits and whilst they cool, make up your line and flood icing.

- Use your green line icing to outline the shape of the pea pods on each biscuit.

- Leave to dry for 5 minutes at room temperature so that the icing slighty hardens.

- Then using your flood icing fill in the shape, if you have air bubbles pop them with a cocktail stick.

• Once you are happy, put the biscuits in the oven onto a baking tray, set the oven to the lowest temperature it can go (usually around 50°C) for 40 minutes. This will dry the flood icing but not cook the biscuit any further.
  Add some detail by icing a few little leaves and a line to divide the two pods, follow the image above if you need a guide. Now it's time to add your peas to the pod! Carefully pipe six small circles down the middle of each side of the line. Leave to dry for a few minutes before using your white line icing to create a lovely sheen on the peas.

How to ice: tomato biscuits
Whilst the biscuits are cooling down, make up your line and flood icing. Then, using your red line icing outline the shape of the tomato on each biscuit. Leave to dry for 5 minutes at room temperature so that the icing slightly hardens.
Using your flood icing fill in the tomato shape. Start with a dot of green a the top, then add in a curved yellow line underneath and finally fill in with the red flood icing. If you have air bubbles pop them with a cocktail stick. Whilst the icing is still wet, use a cocktail stick to drag the tip through each colour. The longer you drag the stick through the icing, the longer the detail will be, we call this technique feathering. Pop the biscuits in the oven on a baking tray, set the oven to the lowest temperature it can go (usually around 50°C) for 40 minutes.
Use your red line icing to create the little ridges on the tomato. Leave to dry for a few minutes before eating or packing away to give to friends.

We think these vegetable biscuits are truly the sweetest thing to bake for a garden party with friends and family. What could be better than vegetables hidden as biscuits!?