How to make gluten free iced biscuits

In the Autumn, there is nothing we love more than dressing in matching bobble hats and mittens and taking a stroll through the leaves. So, what does a Biscuiteer do with something they love? Create them in biscuit form (of course!). We couldn’t resist the urge to show you how to make these woolly winter accessories using our new gluten free vanilla biscuit recipe. Once the biscuits are finished, pack them in cellophane bags for a thoughtful edible gift.

How to make gluten free iced biscuits
Firstly, make our biscuits using our very easy gluten free vanilla biscuit recipe. We use special cutters to create our jumper biscuits, but you can make your own by drawing a template and cutting around the dough, we do this occasionally with our bespoke orders and it has a great result- no need for metal cutters!
Preparing the icing… Once your woolly biscuits have come out of the oven and cooled down, now the fun can really begin.

You will need to make a batch of light blue and grey line icing to create the detail, and light blue and grey flood icing to create the main colours. We use professional paste colours, as liquid food colouring tends to alter the texture of the royal icing too much.
Line Icing Top Tip:
Your line icing will need to be the consistency of toothpaste
Flood Icing Top Tip:
Your flood icing needs to be a slightly looser constancy, more like a thick custard

Step 1: Draw the outline on your biscuits with the blue or grey line icing. This creates the 'walls' so that your flood icing wont escape. Let this dry for around 10 minutes at room temperature.

Step 2: Flood the biscuits section with your grey line icing, then whilst the icing is still wet, drop in some of the light blue flood icing.

Step 3: Whilst the icing is still wet, use a cocktail stick to create feather patterns in the icing. The finished pattern should look slightly marbled.

Step 4: Once you are happy with the base design, put the biscuits back in the oven on a baking tray, set the oven to the lowest temperature it can go (usually around 50°C) for 40 minutes.
Don't worry, the biscuits will not bake any further, the low heat dries the icing and creates that glossy, professional look!
Step 5: Once the biscuits are out of the oven and completely cool, start adding the detail on top. You can practise a cross hatch style with your line icing on parchment paper before icing straight on the biscuits. This gives the biscuits that cable knit effect and texture.

Step 6: Add as much detail as you like! You can add little dots, or try using different colours- perhaps you would like to create a Christmas woolly jumper as an edible gift?

Step 7: Let the line icing dry for around 10-15 minutes until the icing is completely hard.

Don't feel you need to stick to our designs... you can get creative with different colours, shapes and sizes using our easy techniques to create your own array of knitwear! Love biscuits that look like clothes? Check out our Fashionista Biscuit collection online, and we now sell a fabulous (and might we say delicious) range of gluten free biscuits too, and we're pretty chuffed with the recipe, so please do give them a try!