Mothers Day Bouquet Biscuits
An edible bunch! Mothers day bouquet biscuits - delicious browned butter and vanilla biscuits with sweet royal icing decoration!
Ingredients
Biscuits
- 170 g unsalted butter
- 100 g caster sugar
- 1 large egg
- 1 tsp vanilla extract
- 250 g plain flour
- 1 pinch of salt
Icing
- 300 g royal icing
- 40 ml water
- food colourings
Instructions
- For the biscuits: Firstly brown the butter, by placing the butter in a small saucepan over a medium heat. Cook until the butter has melted, stirring occasionally. Once the butter has melted it will begin to foam. Once the foaming has settled down, cook for a minute more until you can see brown flecks in the butter. You should be left with approx. 140g of melted butter. Pour this into a heat-proof bowl and leave to cool to a spreadable consistency. You can place into the fridge for 20minutes to speed this up.
- Once the butter is spreadable, using a silicone spatula, cream together with the sugar until well combined. Then add the egg and vanilla, mixing again until combined. Finally, add the flour and salt and mix again until combined.
- Lightly flour your work surface, and roll out the biscuit dough. The dough will be soft, but not sticky. Using the template, cut out the biscuits and place on a baking tray. Once you've cut as many as you can out, re-roll the dough and cut out the remaining biscuits. Place the biscuits in the fridge to chill for 20 minutes. Meanwhile, pre-heat the oven to 175C/155C Fan/Gas Mark 3.
- Once the biscuits are chilled, bake for 19 minutes until golden brown. Then place on a cooling rack and set aside to cool completely.
- For the icing: Mix together the royal icing sugar and water, bit by bit, in a medium bowl. Add just enough water so your icing is stiff and thick. Then place 15g into a small bowl, 60g into another small bowl, and finally 30g each into two further small bowls. You should be left with around 165g in the original medium bowl - then add 5ml water to this, and mix until flood consistency.
- Add brown food colouring to the 165g bowl of icing. Black food colouring to the 15g bowl, green food colouring to the 60g bowl, and pink to one of the 30g bowls. Leave the remaining 30g bowl white. Place each of these coloured icings into separate piping bags and snip off the end of each to create a small hole.
- Using the brown icing, outline the bottom of the biscuit and make outline the top of the 'paper'. Then fill in the outline, and using a toothpick spread the icing evenly. Then carefully place a piece of scrunched baking paper over top and leave to set. This will take around 4 hours at room temperature, or 30 minutes in the freezer. Repeat the process for all biscuits.
- Once the brown icing is set, carefully peel off the baking paper and discard. Then using the green icing pipe stems and foliage at the top of the biscuit. Then using the pink and white icings pipe flowers onto the stems. Finally, using the black icing pipe a lines to depict a bow-tied string on top of the set brown icing. Repeat the process for all biscuits, and leave to set.
Notes
Biscuits can be kept in an air-tight container for 3-4 days.
Template for the biscuit shape can be downloaded here.