Note: This post may contain affiliate links – I may earn a small commission if you purchase through the links, at no extra cost to you. I only recommend products and brands that I trust and/or use. Thanks for your help in supporting my blog!
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!
若想阅读中文版本，请在网页的右边 “Google Translate” 点击选择 中文简体 (Chinese Simplified）或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的，所以如果有疑问都可以问哦！
The biscuit base is a little different than the commercial ones. I suppose the commercial ones used shortening? This biscuit base is full of 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.
>> OTHER YUMMY COOKIE RECIPES:
To make the royal icing, simply whisk together the Meringue Powder
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!
A taste of nostalgia - simple biscuit, full of milky aroma, topped with royal icing. Always a child's favourite treat!
- 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
- 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
-
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.
-
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.
Recipes adapted from Xia Chu Fang and Dreamer’s Loft.
I am using Wilton Meringue Powder
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!
Leave a Reply