Iced Gems
545
100 pieces
Easy
60 minutes
These iced gems are a nostalgic favourite that are simple and fun to whip up & enjoy! Put a batch in a bowl for a colourful party centrepiece. Get started!
With a buttery and crumbly base and a sweet and creamy icing on top, these iced gems are a crowd-pleaser for all ages.
Recipe Ingredients
How to Prepare
Utensils
Recipe Ingredients
For the Biscuits
75 g
Unsalted butter
30 g
Caster Sugar
115 g
Plain Flour
For the Icing
225 g
Icing Sugar
1
2.5 ml
Buy the Products
Dr. Oetker Free Range Egg White Powder Sachet
Dr. Oetker Madagascan Vanilla Extract (½ tsp)
Dr. Oetker Red Food Colour Gel or any selection of Gel Food Colours
How to Prepare:
Total
:
60
minutes
Prep
:
50
minutes
1
Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line 2 large baking trays with baking parchment. In a bowl, beat the butter and sugar together until soft and creamy. Add the flour and stir into the creamed butter and sugar until the mixture forms a firm dough.
2
Turn on to a lightly floured surface and knead gently until smooth. Roll out to a thickness of ½ cm 1/4 inch) - the mixture will be quite short. Using a 2cm (3/4 inch) fluted edged round cutter, stamp out 100 shapes, re-rolling as necessary.
3
Arrange on the baking trays, spaced slightly apart. Gently push down on the top of each with your finger to flatten the tops and chill for 30 minutes.
4
Bake for 8-10 minutes until lightly golden. Cool for 5 minutes then transfer to a wire rack to cool completely.
5
To decorate, sift the icing sugar into a bowl. Make up the Egg White Powder as directed on pack and whisk until very stiff. Stir in the Madagascan Vanilla Extract.
6
Gradually add the sifted icing sugar to the Egg White Powder in small batches, whisking well after each addition, to form a thick, peaking icing.
7
Divide the icing into as many portions as colours you want to make. Add a few drops of a different Gel Food Colour to each portion, and mix in thoroughly to make different coloured icing.
8
Put the icing into piping bags fitted with a large closed star nozzle. Holding a shortbread round between your forefinger and thumb, pipe a star on top. The icing will be firm and probably rise to a peak as you pull the nozzle away. Gently tap the biscuit on the work surface to distribute the bottom of piped star evenly over the surface of the biscuit.
9
Leave the icing to set for at least 30 minutes to firm on the outside before serving.
Not only are these a delicious treat, they're a great way to practice piping if you're a beginner.
Tips
The icing doesn’t dry out completely if piped straight onto the shortbreads. If you want to make hard icing, you need to pipe the icing in stars on to baking parchment and leave them for 24 hours to dry. You can then peel them off the parchment and stick them to the shortbreads using a little honey.
Tips
Love these bite-sized iced gems? Try our Pastel Macarons Recipe too!
Tips
1:
Not only are these a delicious treat, they're a great way to practice piping if you're a beginner.
2:
The icing doesn’t dry out completely if piped straight onto the shortbreads. If you want to make hard icing, you need to pipe the icing in stars on to baking parchment and leave them for 24 hours to dry. You can then peel them off the parchment and stick them to the shortbreads using a little honey.
3:
Love these bite-sized iced gems? Try our<a href="https://www.oetker.co.uk/recipes/r/pastel-macarons"> Pastel Macarons Recipe </a>too!
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