I Accept

We use cookies to ensure you get the best experience on our website. By continuing to browse the site you accept the use of cookies as outlined in our Privacy Policy.

You are here: Recipes > Deep Purple Unicorn Biscuits – Colour of the Year 2021

Deep Purple Unicorn Biscuits – Colour of the Year 2021

Renshaw’s Colour of the Year for 2021 was ‘Deep Purple’ ?

Our Deep Purple Ready to Roll Icing shown here has now changed to ‘Just Roll With It’ Fondant Icing. The colour is still the same fantastic deep purple shade, but the recipe has been improved to be easier to use with an even more delicious flavour.

Download the necessary templates here:

Deep Purple Unicorn Biscuits Templates

Uploaded by

Baking ingredients

  • Shortbread dough pre-made and chilled

Decorating ingredients

  • 2 x 250 g Renshaw Deep Purple 'Just Roll With It' Fondant cing
  • 500 g Renshaw White 'Just Roll With It' Fondant Icing
  • Rainbow Dust Metallic Paint Dark Gold
  • Rainbow Dust Metallic Paint Dark Silver
  • Rainbow Dust Metallic Paint Pearlescent White
  • Rainbow Dust Edible Glue
  • Boiled apricot jam (cooled)
  • Flour


You will need the following equipment:

Step 1

Lined baking tray, large rolling pin, small rolling pin, grip seal bags, plastic wallet, cutting mat, unicorn templates, icing sugar, pastry brush, sharp knife or craft knife, scales, paintbrush, and a fine paintbrush.

Baking the biscuits:

Step 2

Pin out the dough on a clean surface lightly dusted with flour to approximately 4mm. Cut out as many shapes as required using template 1.

Step 3

Place the shapes on a lined baking tray and bake in a preheated oven for 15 to 20 minutes or until lightly golden.

Step 4

Remove from the oven and allow to cool on a wire rack. Clean utensils and work surface.

Step 5

Once cooled, brush over the top of the biscuits with a thin layer of apricot jam.

Decorating the biscuits:

Step 6

Create three different shades of purple by combining Deep Purple and White Fondant Icing in a 30/70 ratio (60g/140g), a 50/50 ratio (100g/100g) and a 70/30 ratio (140g/60g).

Step 7

On a clean, dry surface knead each coloured icing and the remaining Deep Purple Fondant Icing separately until pliable. Store in grip seal bags until needed.

Step 8

Dust the work surface with icing sugar and pin out the Deep Purple Fondant Icing to 2-3mm thick. Use template 2 and cut out as many unicorn shapes as required. Attach onto the biscuits.

Step 9

Pin out the three remaining Deep Purple shades to 1mm thick. Cut out the required number of each shape on a cutting mat using templates 3 – 9 for the crown and mane in desired shades.

Step 10

Store the shapes in a plastic wallet until needed. Attach the shapes to the covered biscuit using a small amount of Edible Glue. See template 2 for placement. Soften edges by gently smoothing with your finger.

Step 11

Roll several tapered sausage shapes out of all four shades and attach them in various positions onto the mane with Edible Glue to create a 3D effect. Add strips to the horn and balls onto the points of the crown.

Step 12

Add highlights to the mane and crown using a fine paintbrush and Rainbow Dust Metallic Paint then paint in the eye, nose, and mouth.

Step 13

Take a normal paintbrush and dab Metallic Paint onto the biscuit around the outside of the unicorn to frame.

Top Tips:

Step 14

Make sure there is plenty of icing sugar underneath the Icing when cutting out the shapes to prevent it sticking to the work surface.

Step 15

Rub the template in a little icing sugar before use to prevent it sticking to the Icing.

Step 16

Refrigerate the biscuits for 20 minutes on the baking tray before baking, this will help them retain their shape. (Add an extra 5 minutes to baking time).

Step 17

For perfectly flat biscuits, gently run a smoother over the top when just out the oven to flatten any bubbles.