Fondant Rose Shortbread Biscuits
A very delicate, cute and simple sugar biscuit, perfect for a gift and for spring and summer time.
Uploaded by Renee Smith
Time to make
- 315 g flour
- 250 g butter
- 100 g sugar
- 250 g Renshaw Pink Ready to Roll Icing
- 250 g Renshaw Poppy Red Ready to Roll Icing
- 250 g Renshaw White Ready to Roll Icing
- 250 g Renshaw Powder Blue Ready to Roll Icing
- 250 g Renshaw Lincoln Green Ready to Roll Icing
- White, red, green and blue food colouring (if you are colouring your own white icing)
baking the biscuits:
Preheat oven to 220°C/gas mark 7. Line baking tray with baking parchment.
Cream the butter with sugar until light and fluffy. Add flour until well combined.
Roll your dough to the desired thickness and cut into circles.
Place on baking tray and place in preheated oven for 15-20 minutes until slightly golden. Remove from oven and cool on wire rack.
Covering the biscuits:
Knead the Powder Blue and White icings separately, or any other colour of icing that you want to cover your biscuits with. Make sure to wrap up your excess icing to store for later.
Roll your chosen icing out then use the same biscuit cutter to cut out layers of icing to place on the shortbread.
Wet the back with a small dab or water, then place on top of shortbread. Leave to dry. Alternatively you could use cooled, boiled jam to stick the icing in place.
Making the roses:
Take a small section of pink icing from the pack and wrap the rest up so it doesn't dry out.
Knead and roll out the pink icing into a long, thin sausage shape. Slightly flatten one edge along the length. Roll one end of the strip up towards the centre to create a rose shape.
Repeat this with the red icing and make as many roses as you need.
Knead and roll out green icing and cut into diamond shapes. Use a small knife to add leaf lines. Alternatively you could use a leaf plunger cutter if you have one. Use a little water to add the leaves to the roses.
Stick the roses and leaves on top of each biscuit using a little water. Ta-da!