Monday, 16 June 2014

iced gems

makes 40

for the biscuits: 
175g butter
55g caster sugar 
135g corn flour
140g plain flour 

for the icing: 
335g royal icing sugar 
50ml water
few drops food colouring 

1. cream butter and sugar 
2. stir in sugar
3. stir in flours and knead into a dough
4. divide into four
5. roll each out in turn and cut circles with 4cm cutter 
6. cool in fridge for 15 mins
7. bake for 20 mins 190c 
8. cool
9. ice 

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