Flower Biscuits Recipe
Uploaded by Renshaw Baking
10 to 12
- 125 g butter or margarine
- 55 g caster sugar
- 180 g plain flour – sieved
- 250 g Renshaw Baby Blue Ready to Roll Icing
- 250 g Renshaw Pink Ready to Roll Icing
- Apricot jam – boiled and cooled
- 400 g Renshaw White Royal Icing
Heat the oven to 190°C/375°F/gas mark 5.?
Cream together the butter and caster sugar until smooth then gradually stir in the plain flour to form a smooth paste
Wrap the shortbread dough in cling film and leave to rest in the fridge for 30 minutes.
Knead the dough lightly and roll out to the desired thickness, on a work top dusted with flour. Use a 4cm round cutter to cut out circle biscuit shapes.
Place the circles on a greased and lined baking tray and bake in the oven for 15-20 minutes until pale-golden brown
Remove from the oven and leave to cool on a wire rack.
Knead the Renshaw Baby Blue and Pink Ready to Roll Icing separately until pliable. Lightly dust your work surface with icing sugar and roll out icing to desired thickness.
Lightly brush each biscuit with cooled boiled apricot jam
Using the same cutter used to create the biscuits, cut out circles from the baby blue and pink icing and secure in place on top of the biscuits.
Using a flower cutter of your choice lightly emboss the cutter onto the icing to provide an outline on which to pipe your royal icing.
Add a small amount of water to the White Royal Icing and mix. Add a little more at a time until you get the consistency you need.
Add a number 2 piping tube to a small piping bag and fill the bag half full with royal icing. (Do not over fill your bag or you will find it difficult to add pressure and pipe).
Pipe around the outline of the embossed flower pattern one petal at a time.
Using a clean dry paint brush, drag the royal icing into the centre of the flower or leaf to create the brush embroidery effect.
When you have completed the flower and the leaves, use the number 2 piping tube to pipe the vein down the centre of the leaves and flowers.