Delightful Mother's Day Biscuits That Bloom with Flavor
Mother’s Day Biscuits that are flower-shaped and bring joy to any celebration.
Equipment
- Oven
- Baking trays
- - Large bowl
- Wooden spoon
- flower cutter
- teaspoon
- Piping bags
Ingredients
For the Biscuits
- 250 g butter ensures a rich, flaky texture
- 200 g Tate & Lyle Golden Caster Sugar adds delightful sweetness
- 1 unit egg yolk helps bind the dough
- 500 g plain flour forms the base of your biscuits
- 1 unit lemon zest infuses a refreshing citrus note
- 3-4 tbsp milk to achieve the perfect dough consistency
For the Icing
- 250 g Tate & Lyle Royal Icing Sugar gives a smooth finish
- water as needed for icing
Instructions
Making the Biscuits
- Preheat your oven to 200°C/Fan180°, 400°F, Gas 6.
- Grease two baking trays lightly.
- Cream the butter and Tate & Lyle Golden Caster Sugar together until light and fluffy.
- Sift in the plain flour, add the lemon zest, and mix until combined.
- Knead the mixture on a lightly floured surface before rolling it out to about 5mm (¼”).
- Use your flower cutter to stamp out roughly 40 rounds and place them on the baking trays.
- Bake for 7-9 minutes until golden.
- Remove them to a wire rack to cool completely.
Making the Icing
- Make the icing by placing water in a bowl and sifting in the Tate & Lyle Royal Icing Sugar.
- Mix until you reach a thick, smooth consistency.
- Divide the icing into three small bowls and color each bowl with your desired shades.
- Adjust the flooding icing by adding a few drops of water until smooth.
- Check the piping icing’s consistency.
- Snip a small piece off the tip of the piping bags and pipe an outline border.
- Fill in the middle of each biscuit with flooding icing.
- Dry the decorated biscuits in the oven for about 15 minutes.
- Attach the flower biscuit to your card and leave to dry flat.
Notes
Optional: Add edible glitter for a sparkling finish.