Iced Gem Biscuits

Iced Gem Biscuits 花占饼干

A taste of nostalgia - simple biscuit, full of milky aroma, topped with royal icing. Always a child's favourite treat!
Course Cookie, Snack
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 46 Biscuits


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


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.


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.