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I like this simple recipe because it leads to crispy biscuits which cook very flat and are easy to decorate.  I have used dried edible flowers but you may choose glitter or other edibles to create a festive mood.  These are perfect for special times of the year such as Easter.

You may add flavourings to the biscuit mix such as vanilla or lemon zest but with the flavour of the lemon icing I don’t personally feel anything else is needed.  You may also wish to only pipe some of the biscuits in which case add more sugar into the biscuit mix and halve or quarter the icing recipe.

Ingredients (makes approx. 100)

For the pastry

  • 2 eggs
  • 200g unsalted butter
  • 130g icing sugar
  • 50g corn flour
  • 500g plain flour
  • ½ tsp salt

For the icing

  • 800g icing sugar
  • 120ml fresh lemon juice and extra for flooding


Put the plain flour, corn flour, icing sugar and salt in a bowl and mix well with a whisk.

Chop and add the butter to the flour and use your fingers to make a breadcrumb consistency.

Transfer the mix to the bowl of a standing mixer and add the two eggs.  Use the dough hook to a mix to a soft and glossy dough.  This should only take 2-3 minutes.  Turn over the dough onto a clean surface and roll into a sausage.  Flatten with the palm of your hands to a thickness of an inch.   Cover the dough with clingfilm and chill in the fridge for a couple of hours.

Remove the dough from the fridge and roll out on a floured surface evenly to a thickness of 3mm.

Preheat the oven to 170C, cut shapes and bake for 12-15 minutes until  crisp but not brown in colour.

In a bowl mix the sugar with the lemon juice.  Take some in a small icing bag to help you make the perimeter on each biscuit, using a No. 2 piping tip.

Leave to dry.  Add a little more lemon juice to thin the mixture that you will use to flood the biscuits. Transfer this to a piping bag, cut a small opening and spread within the dried outline.   Use a toothpick to drawn the loose mixture within the whole area marked with the initial piping.  You may split the icing between different bowls and add edible colour.


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