Christmas Fireplace Biscuits
Uploaded by Renshaw Baking
- 125 g Butter or margarine
- 55 g Caster sugar
- 180 g Plain flour, sieved
- 250 g Renshaw Teddy Bear Brown Ready to Roll Icing
- 250 g Renshaw Ruby Red Ready to Roll Icing
- 250 g Renshaw Jet Black Ready to Roll Icing
- 50 g Renshaw Chocolate Flavour Ready to Roll Icing
- 50 g Renshaw Tiger Orange Ready to Roll Icing
- 50 g Renshaw Yellow Ready to Roll Icing
- 125 g Renshaw Emerald Green Ready to Roll Icing
- 50 g Renshaw Poppy Red Ready to Roll Icing
- Red Edible Glitter
- Apricot jam, boiled and cooled
- Water, boiled and cooled
Renshaw products used
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Heat the oven to 190°C/375°F/gas mark 5.
Cream together the butter and sugar, until 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 desired thickness. Use a large rectangle cutter to cut out the biscuit shapes.
Place the biscuit 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 on a wire cooling rack for at least 30 minutes.
On a clean dry surface, knead the Teddy Bear Brown icing until pliable.
Dust the work surface with icing sugar and roll out the icing until 3mm thick.
Place A brick effect embosser on top of the icing and lightly press down on the embosser. If you don’t have this tool, you can use any straight thin implement or a modelling tool.
Once embossed, use the same cutter as for the biscuits to cut a large rectangle to cover the whole biscuit.
Cut out a small arch at the bottom of the shape to make the fireplace firebox.
Leave these brick effect icing shapes aside to firm up for 5 minutes.
Repeat steps 7-12 again with the Ruby Red icing.
Once firm, cover the biscuits in apricot jam and carefully place the brick effect icing on top, lightly press to stick.
Knead and roll out the Jet Black icing to 2mm thick.
Cut small strips the same length as the width of the biscuits, stick these at the top of the biscuit to create a fireplace mantel, using water.
Using the same Jet Black icing, cut out a small arch to fill the hole in the brick effect icing, and stick onto the biscuit.
Using the same Teddy Bear Brown icing, roll small balls, that differ slightly in size and stick around the firebox using water.
Knead and roll out the Chocolate Flavour icing to 2mm thick.
Use a wood effect embosser to imprint the icing, then cut out small thin strips to make logs for the fireplace. Stick 2 on each biscuit using the water. If you don't have an embosser, you can use a modelling tool for this.
Knead and roll out a small amount of Tiger Orange and Yellow icing to about 1mm thick.
Cut out small flame shapes and arrange to create a fire, using water to stick together and onto the biscuit.
Knead the Emerald Green icing and roll into a small sausage shape. Then cut enough to make a small circle.
Once the two ends are joined, use a tooth pick and rough the icing to make a wreath. Use water to stick this to the biscuit.
Knead and roll out Poppy Red icing to 1mm thick, then cut thin strips for the bow.
Make a bow, then cover in edible glue and dust with sparkly edible glitter, shake off any excess and stick onto the biscuit with water.