THE MOUNTAIN COTTAGE KITCHEN
Iced Gems
Servings 96 iced gems
Ingredients
For the biscuits
- 125 g all-purpose flour (1 cup + 1 tbsp)
- 70 g unsalted butter softened (5 tbsp)
- 35 g caster or superfine sugar (3 tbsp)
- ¼ tsp fine salt
- ½ tsp vanilla extract
- 3 tsp milk (1 tbsp)
For the royal icing
- 1 large egg white (about 2 tbsp)
- 275 g powdered sugar sifted (2¼ cups)
- ¼ tsp bottled or fresh lemon juice
- Gel food coloring
Equipment
- Kitchen scale optional, but recommended
- 2 cm (¾-inch) round cutter
- Rolling Pin
- Parchment paper
- Sheet pan
- Wire cooling rack
- Small star piping nozzle and piping bags
Method
To make the biscuits
- Place the butter and sugar in a medium bowl and cream together by hand until smooth and combined.
- Stir in the vanilla extract.
- Add the flour and salt and mix until the dough starts to come together.
- Add the milk and mix until you have a smooth, cohesive dough.
- Roll the dough between two sheets of parchment paper to about 4 mm thick. Chill the rolled dough for 15 minutes.
- Cut the dough into rounds using a 2 cm cutter, and transfer to a sheet pan lined with parchment paper. Chill for another 10 minutes.
- While the dough chills, preheat the oven to 350°F conventional.
- Bake for 11 minutes, until set and only lightly golden around the edges.
- Leave the biscuits on the sheet pan for about 5 minutes, then transfer to a wire rack and cool completely.
To make the royal icing
- Whisk the egg white and lemon juice in a clean bowl until lightly frothy.
- Gradually add the sifted powdered sugar, whisking well until the icing becomes thick, glossy and very stiff.
- Divide the icing between four small bowls and color with gel food coloring (as desired).
- Transfer each color to a piping bag fitted with a star nozzle.
- Pipe a small star of icing onto each cooled biscuit - dividing the colors evenly between the biscuits.
- Leave the Iced Gems uncovered at room temperature overnight, until the royal icing is completely hard and crunchy.
The icing is ready when it forms stiff peaks that hold their shape without drooping. If it's not stiff, add more powdered sugar.
Notes
Royal icing: The icing needs to be very stiff. If it is too soft, add a little more sifted powdered sugar.
Food coloring: Gel food coloring works best because it adds color without significantly thinning the icing.
Setting: Leave the finished Iced Gems uncovered overnight until the royal icing is completely hard before storing.
Storage: Once the icing is completely dry, store the Iced Gems in an airtight container at room temperature.
