Christmas Bauble Biscuits
Learn how to decorate these navy blue and white Christmas bauble biscuits with royal icing and ready to roll fondant icing.
Uploaded by Renshaw Baking
- 125 g butter or margarine
- 55 g caster sugar
- 180 g plain flour, sieved
- 250 g Renshaw Navy Blue Ready to Roll Icing
- 400 g Renshaw White Royal Icing
- Apricot jam, boiled and cooled
- Water, boiled and cooled
Renshaw products used
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Prepare your equipment; Lined baking tray, rolling pin, round cutter (2 ½”), icing sugar, pastry brush, piping bags (paper or disposable), No.1 piping tube, No.2 piping tube, small paintbrush, scissors.
Heat the oven to 190°C/375°F/gas mark 5.
Cream together the butter and sugar until it's nice and smooth then gradually stir in the flour to form a smooth paste.
Wrap the shortbread in cling film and leave to rest in the fridge for 30 minutes.
Knead the dough lightly and roll out to the desired thickness, then use a round cutter to cut the biscuit shapes out.
Place the shapes on a greased and lined baking tray and bake in the oven for 15 to 20 minutes until pale-golden brown.
Remove from the oven and leave to cool on a cooling rack for 30 minutes.
Prepare the biscuits by brushing over the surface with a thin layer of apricot jam.
On a clean, dry surface knead the Navy Blue icing until pliable.
Dust the work surface with icing sugar and pin out the icing until 2-3mm thick.
Using the same circle cutter used for the biscuit dough, cut out as many circles as required. Carefully place the icing circles on to the top of the biscuits and gently smooth down with the palm of your hand.
Royal Icing preparation: Make 2 piping bags containing a no.2 tube and a no.1 tube.
Let down 100g of royal icing to a soft piping consistency by mixing in a couple of drops of water. Split the Royal icing between the 2 prepared piping bags.
Using the No 2 piping bag, pipe the larger decorations at the top of the bauble using a variety of lines and dots. Next, pipe the large snowflake in the centre of the bauble using three overlapping lines.
Pipe a wavy line across the bottom of the bauble. Then, pipe evenly spaced vertical lines from the wavy line to the bottom of the bauble and add small dots above.
Starting at the top, pipe dots descending in size all the way down the length of the bauble on both sides. Fill in the remaining space with very small dots at random.
Tip: If the royal icing is firm and creates a peak when piped, take a small paint brush, slightly dampen with a wet cloth and gently pat down the peak.