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Finally tried out iced gem biscuits last weekend with my elder daughter! It was such a fun learning experience, as it was also the first time for me to make royal icing.
Iced gem biscuits are small little biscuits with royal icing, which most of us would have eaten when we were little kids. I kind of missed the nostalgic taste from time to time.
Now, my elder daughter also fell in love with these colorful little biscuits, so I thought of trying to make these myself – at least a little healthier?! I used natural fruit/veg powder for the icing. Hahah!
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How Do These Iced Cookies Taste Like?
The biscuit base is a little different than the commercial ones. I suppose the commercial ones used shortening? This biscuit base is full of crunchy, buttery and milky scent, which we really like! The royal icing was taken from Dreamer’s Loft recipe, and tastes really like the commercial ones! The consistency was also very easy to achieve even for first timers like me.
To make sure that the cookies do not turn out too dense or hard, beat the butter and icing sugar well, till light and fluffy. After that, add in egg slowly, while mixing in between additions.
>> OTHER YUMMY COOKIE RECIPES:
How To Make The Icing?
To make the royal icing, simply whisk together the Meringue Powder
If you do not want to use food coloring, you can use fruit or veggie powder to color the icing.
The biscuits were so cute and tasty that I made 2 batches over Saturday and Sunday 🙂 My daughter was so pleased to do the piping of icing together with me!
Iced Gem Biscuits 花占饼干
Ingredients
Biscuit Base
- 50 g butter, softened
- 20 g icing sugar
- 20 g beaten egg
- 110 g cake or plain flour
- 10 g milk powder, for baking use
Royal Icing Topping
- 150 g icing sugar
- 1 tbsp meringue powder
- 2 tbsp warm water
- 1/4 tsp vanilla extract
- Gel food coloring or natural fruit/veg powder
Instructions
Biscuit Base
- In a medium bowl, add in softened butter and icing sugar. Whisk till well incorporated and lighter in color.
- Add in the beaten egg in 2 batches. Mix well after each addition.
- Sift the flour and milk powder into the butter mixture. Using a spatula, and in a cutting motion, incorporate the dry and wet ingredients into a dough.
- Divide the dough into smaller pcs of dough, weighing about 3g each. Roll the small pcs of dough into balls, flatten the top slightly. Make indentation marks around the dough using a toothpick.
- Place all dough onto lined baking tray. Preheat oven to 170C. Bake on the middle rack for 10-15 minutes. The dough should be light golden in color.
- Cool completely on wire rack before storing or icing.
Royal Icing Topping
- Add meringue powder and icing sugar into mixing bowl.
- Using the whisk attachment, whisk the mixture well on low speed.
- Move the speed to medium and gradually add in the 2 tbsp of warm water. You will see the mixture turning opaque. Continue mixing until it turns white, and holding stiff peak. (When you lift up the whisk, it should hold up well, and not too droopy)
- Add in vanilla extract and mix well.
- Divide icing and add in coloring or natural fruit/veg powder as desired, or simply ice in white.
- Place icing into piping bags, fitted with piping nozzle. I am using 1M Wilton tip.
- Pipe and ice as desired. Leave to dry in room temp for a couple of hours, or overnight.
- Store biscuits in airtight container once dried.
Notes
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I have divided the icing into 4 portions to make pink/yellow/green/white. I used 3/4 tsp each of strawberry powder, pumpkin powder, spinach powder, from Tomizawa Singapore.
Spot the vegetable powder among the stuff I bought from Tomizawa Singapore!
Happy girl!
I am using this Wilton meringue powder, which you can buy from Phoon Huat or any local baking supplies store. Sometimes this meringue powder can be difficult to find locally, so you can also get them from Amazon below:
Have fun!
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