Peach Rainbow Biscuits
Peach & Lilac really are the perfect pair ?? Why not use our 2023 Colours of the Year to create these lovely rainbow biscuits
- Time saver- these decorations work well on shop bought biscuits
- Always use alcohol when mixing lustres into paint for quicker handling/drying time
- Why not try using Rainbow Dust Metallic Paint as a time saver?
Uploaded by Renshaw Baking
- 125 g Unsalted Butter
- 55 g Caster Sugar
- 180 g Plain Flour
- 250 g Renshaw Peach Blush Just Roll With It Fondant (1 pack)
- 250 g Renshaw White Just Roll With It Fondant
- Rainbow Dust Pearl Peach Paradise Lustre
- Rainbow Dust ProGel Lilac
- Rainbow Dust Click Twist Glue Brush
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Baking the Biscuits:
Pin out the dough on a clean surface lightly dusted with flour to approximately 4mm. Cut out circles using a 7cm cutter.
Place the shapes on a lined baking tray and chill in the fridge for 30 minutes.
Preheat the oven to 180⁰ fan. Remove the biscuits from the fridge and bake in the oven for 15 to 20 minutes or until golden brown.
Remove from the oven and allow to cool on a wire rack.
For the Rainbows:
Create two different shades of peach by blending Peach Blush and White Fondant Icing together: in a 30/70 ratio (12g Peach Blush/38g White Fondant), and a 50/50 ratio (25g/25g), and place each colour in a grip seal bag.
Place 50g of Peach Blush Fondant Icing in a grip seal bag.
Take 50g of White Fondant Icing and knead on a clean, dry surface until pliable and roll into a long, thin sausage (approx. 5mm in diameter).
Wrap this around a small 2cm circular cutter (a small lid would work too) and trim the icing on each side to create a half circle. This White Fondant Icing half circle is the guide for the next colours (we recommend making all twelve at this stage).
Take the next lightest shade of peach out of the grip seal bag, knead until pliable, and repeat step 3. Place the sausage onto a piece of grease proof paper.
Put some Lustre into the well of a paint palette (or a small bowl will also work), and mix with rejuvenator spirit or any clear alcohol to a paint consistency using a paintbrush. Splatter the ‘paint’ onto the sausage using the paintbrush.
Brush the White Fondant half circle with some Edible Glue and attach this colour on top, trimming the icing to match the length of the white.
For the next lightest shade repeat step 3 and then attach to the lustred half circle using some Edible Glue.
For the last colour, repeat step 3, and then brush the sausage with the ‘paint’ all over, and attach to the last half circle. Let the rainbows set whilst you top the biscuits with a disc of Fondant Icing.
To cover the biscuits:
Squeeze a small amount of Lilac ProGel into the remaining White Fondant Icing and knead until pliable and the colour is fully distributed.
Dust the work surface with icing sugar and roll out the Lilac Fondant Icing to 2-3mm thick. Use a circular cookie cutter the same size as your biscuits, cut out the Fondant Icing, and attach onto the biscuits using some glue.
Once the rainbows have firmed enough, flip them over, brush some Edible Glue on the back, and attach onto the biscuits.