Iced Brown Sugar Tea Biscuits
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 15
- Category: Baking
Description
Choose the cookie cutter of your choice to create beautiful teatime treats to suit any occasion. Pretty as a picture!
Ingredients
Brown Sugar Biscuits
270 g flour
½ tsp (2.5 ml) salt
¼ tsp (1.25 ml) cinnamon
180 g butter, at room temperature
120 g Natura Light Muscovado
2 Tbsp (30 ml) honey
Royal Icing
180-200 g Natura Demerara Icing Sugar, sifted
1 egg white
cookie cutter in the desired shape
edible sugar flowers in different shapes and colours
Instructions
Brown Sugar Biscuits
Preheat the oven to 180 °C.
Line a baking sheet with baking paper.
Sift the flour, salt and cinnamon together and set it aside.
In the bowl of a stand mixer with the paddle attachment, combine the butter, Natura Light Muscovado and honey and beat until fluffy – about 5 minutes.
Add the dry ingredients to the butter mixture in three additions, beating until just combined each time. Form the dough into a ball, wrap in cling wrap and refrigerate for 30 minutes.
Roll the dough out on a lightly floured surface to about 3 mm thick. Cut out the shapes with a cookie cutter and place them on the prepared baking sheet.
Bake for 12-15 minutes, then remove from the oven. Allow the biscuits to cool on the tray for a few minutes before carefully moving to a cooling rack to cool completely.
Royal Icing
Place the egg white in a bowl and slowly add the sifted Natura Demerara Icing Sugar, stirring until you have a smooth, thickish paste.
Place 2 Tbsp (30 ml) of the icing in a piping bag with a 1 mm round nozzle.
Pipe a line around the edge of the biscuit (this forms a barrier). Allow to dry and then flood inside the piped line with the royal icing.
Allow the icing to dry and then decorate with edible daisies.
Notes
Bakers Bite: you could opt to ice the biscuits in shades of pastels, simply separate the icing into bowls and add colouring of your choice, drop by drop, to achieve the desired colour.
