Vintage Iced Cookies

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• Step 1

  Biscuits

  Preheat the oven to 190°C/375°F/gas mark 5.

• Step 2

  Sift the flour and salt into a mixing bowl and stir in the semolina.

• Step 3

  Lightly rub the butter into the dry ingredients until the mixture resembles breadcrumbs then add the caster sugar.

• Step 4

  Add the beaten egg and bind the mixture together to form a stiff paste.

• Step 5

  Wrap the paste in greaseproof paper and refrigerate for a minimum of one hour, preferably overnight.

• Step 6

  Roll the biscuit dough out thinly on a lightly floured board.

• Step 7

  Using your chosen cookie cutters, cut out the shapes and place on a lightly greased baking tray.

• Step 8

  Bake the biscuits for approximately 8-10 minutes or until they are a pale golden colour. The cooking time may vary depending on the shape and size of the biscuits.

• Step 9

  Remove from the oven and place on a wire cooling rack until cool.

  Top Tip
  The biscuits will keep for up to two weeks in an airtight container. Don’t store them alongside cakes or pastries as they will absorb the moisture and lose their crisp texture.

• Step 10

  To Decorate

  Fit a piping bag fitted with a no. 1 piping nozzle and fill with SK Instant Mix Royal Icing coloured with your choice of SK Professional Paste Food Colour. Pipe the outline of the design.

• Step 11

  Fill another piping bag (no nozzle) with SK Instant Mix Run-Out Icing coloured with your choice of SK Professional Paste Food Colour. Snip the tip off of the piping bag and ‘flood’ the biscuit inside the piped outline of your design.

• Step 12

  Pop any bubbles in the icing with a sterilized, glass-headed pin and place the biscuits under a desk lamp for a few minutes until the surface of the icing has set. Afterwards, leave in a warm, dry place for the icing to harden.

• Step 13

  Once the run-out icing is completely dry, pipe extra detail on top and pipe over the outlines again using SK Instant Mix Royal Icing and a no. 1 nozzle.

• Step 14

  Add the rose or flower decoration of your choice, securing with a little SK Instant Mix Royal Icing.

• Step 15

  Top Tip
  Here’s how to make a quick rose:

  1 Colour some SK White SFP pale pink with a little SK Rose Professional Paste Food Colour.

  2 Sparingly grease the SK Great Impressions Silicone Rose Mould with SK Gildesol or white vegetable fat. Push enough of the pink SFP into the mould to fill it. Ensure the paste is flat and level with the top of the mould before flexing the mould and removing the rose.

  3 With a no. 10 SK Dusting Brush, dust one half of the top of the rose with SK Rose Professional Dust Food Colour. Next, dust the entire top of the rose with SK Snowflake Professional Metallic Lustre Dust.

Comments

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Kin Dragon · Denton, Texas, US · 760 projects 25th April 2019

These are so good looking and they make me wanna make stuff like it (I mean cookies that are charms and won’t get all gross over time)

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Imii 10th March 2011

oh my gosh! these are so pretty! is there any easier or cheaper way of doing the icing, without the need of piping bags? thanks x

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Claira · 10 projects 22nd February 2011

So pretty

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