Biscuiteers - The Biscuiteers Book of Iced Gifts

Egg white powder (we use Meri-White)

Good-quality plain flour

Good-quality self-raising flour

Granulated and caster sugar

Golden syrup

Salted and unsalted butter

Eggs (large and medium)

Vanilla pods/vanilla extract

Good-quality cocoa powder

Icing sugar

Food colourings (we use gel colours for colouring icing, and paste or powder colours for fondant)

Fondant icing

Marzipan

Edible metallic paints

Lustre dust/shimmer powders

Decorations (sprinkles, golden balls, sanding sugar, hundreds and thousands)

Weighing scales (as accurate as possible)

Sieve

Mixing bowls (for mixing biscuit and cake ingredients)

Large smooth rolling pin

Greaseproof paper/baking parchment

Biscuit cutters

Baking trays

Cooling racks

Spatula

Palette knife

Small bowls (for colouring icing)

Piping bags (disposable, reusable plastic or fabric)

Piping nozzles (optional)

Squeezy piping bottles

Toothpicks

Food-safe paintbrush (clean)

20-cm/8-inch cake tins

Pastry brush

String

Fondant cake smoother

25-cm/10-inch cake board

Long wooden skewers or paper lolly sticks (for biscuit pops)

Mastering the art of dough making is the first step in becoming a Biscuiteer weve spent ten years perfecting our technique. Here, youll find the trusted dough recipes we make every day. If you have a favourite biscuit recipe of your own, keep in mind that you need a dough that bakes evenly and is smooth in texture, to make it easy to ice on.

• Clear a nice big space on your worktop.
• Prepare two baking trays (or more, if youre making a big batch!) with a sheet of greaseproof paper on each.
• Read the recipe from start to finish before you begin.
• Measure all the ingredients before you start. Its also a good idea to test your scales first, to ensure accuracy (use a can of tomatoes or something that has a given weight).
• Take the butter out of the fridge 15 minutes before needed, to come to the right temperature.

We recommend rolling out the dough as soon as its made, because its easiest to work with at this time. If youre making a batch to bake later, roll the dough into a disc shape and cover with cling film before chilling. Always bring the dough back to room temperature before attempting to roll out. We roll our dough between two sheets of greaseproof paper, so we dont have to add additional flour that can make the dough dry and less tasty! We also refrigerate our dough for 30 minutes before cutting, so that it handles easier and holds its shape better, even when using the most intricate of cutters!

• Divide the dough in half and shape into two flat discs.
• Place a disc of dough on a sheet of greaseproof paper.
• To roll the dough as evenly as possible, you can use professional rolling guides, or improvise with wooden spoons. Place them either side of the paper to roll directly onto.
• Gently squash the dough down with the rolling pin, then cover with a second sheet of greaseproof paper.
• Begin to roll the dough out with the rolling pin. If the top sheet of paper creases, just peel it off, smooth down and start rolling again.
• Gently roll the dough until it is an even thickness of 5mm all over (or 7mm if you are making biscuit pops).
• Transfer the sheet of rolled dough (still sandwiched between the greaseproof paper) to a baking tray. Place in the fridge to chill for at least 30 minutes before cutting.
• Repeat with the rest of the dough.

• Preheat the oven to 150C/130C fan/gas mark 2.
• Line baking trays with greaseproof paper, so you can transfer the biscuits straight over.
• Remove the dough from the fridge just before cutting.
• Assemble your cutters and make a note of how many of each shape youll need. Its always a good idea to cut a few more than you need, so youre not icing under pressure later on!
• Use the dough efficiently, by cutting the biscuits as close together as possible. Any trimmings can be re-rolled a couple of times.
• After cutting, carefully pick up each biscuit with a palette knife and place onto the lined baking trays. Space the biscuits out evenly they will spread a little when baking.
• Place the trays into the preheated oven and bake for 2030 minutes. Check the biscuits after 20 minutes. Bake times vary large biscuits and large quantities in the oven will take longer.
• When the biscuits are evenly cooked and just beginning to turn a golden colour (vanilla flavour) or darken slightly (chocolate flavour), remove from the oven and transfer the whole sheet of greaseproof paper to a cooling rack. Do this very carefully, as the biscuits will be fragile and hot!
• Cool completely before storing or they will lose their crunch. Dont start to ice the biscuits while they are still warm or the icing will melt off.
• If you are storing to ice later, pack the biscuits between sheets of greaseproof paper in an airtight tin or plastic Tupperware, for up to a week.

This is the classic Biscuiteers recipe our very first batch of biscuits was a vanilla dough and weve not wavered since. The natural sweetness of vanilla works perfectly with the icing and the light-coloured dough makes it super simple to know when its cooked.