Iced Biscuits

    (32)
    1 hour 15 minutes

    These are great biscuits for decorating because they hold their shape very well. The texture is somewhat like shortbread.


    24 people made this

    Ingredients
    Makes: 24 

    • 3 cups (375g) plain flour
    • 150g white sugar
    • 1/4 teaspoon salt
    • 340g cold butter
    • 1/2 teaspoon rum essence
    • 1/2 teaspoon almond essence
    • 2 tablespoons cold water
    • 240g icing sugar
    • 2 tablespoons milk
    • 10 teaspoons milk
    • 1 drop food coloring, or to desired shade (optional)
    • 1 tablespoon sprinkles, or as desired

    Directions
    Preparation:25min  ›  Cook:20min  ›  Extra time:30min chilling  ›  Ready in:1hour15min 

    1. Whisk together flour, sugar and salt in a large bowl; with a pastry cutter, chop in the butter until the mixture resembles coarse crumbs. Stir the rum extract and almond extract into the water in a small bowl. Mix into the dry ingredients, a little bit at a time, until the mixture holds together in a ball when you squeeze it.
    2. Place the dough onto a floured work surface and sprinkle with flour; roll out into a sheet 6mm thick. Cut into shapes with floured biscuit cutters and place 2 1/2cm apart on ungreased baking sheets. Cover with a layer of plastic wrap and refrigerate for 30 minutes.
    3. Preheat oven to 170 degrees C.
    4. Bake the biscuits just until the edges are lightly browned, 15 to 18 minutes. Allow to cool on sheets for 2 minutes before removing to wire racks to finish cooling. Cool completely before decorating.
    5. For icing, whisk the icing sugar and milk in a bowl until smooth. If desired, divide icing into small bowls and tint each bowl a desired shade with food coloring. Ice fully cooled biscuits and scatter with sprinkles before the icing sets.

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    Reviews and Ratings
    Global Ratings:
    (32)

    Reviews in English (19)

    0

    Love it  -  10 Mar 2018

    by
    85

    a very nice shortbread recipe. i did it the easy way and mixed the dry ingredients in the food processor and then processed it with the cold butter (chopped into slices) until thoroughly mixed and crumbly. then, in a bowl, added this mixture with the wet ingredients. i always roll the dough between two sheets of wax paper to desired thickness (i did 1/4 inch) and then loosen the paper on both sides before cutting out the cookies. This way, they transfer really easily to the cookie sheets. Thanks, Hanner!  -  12 Oct 2011  (Review from Allrecipes USA and Canada)

    by
    20

    Made these for youth group night and everyone loved themm!!  -  13 Nov 2011  (Review from Allrecipes USA and Canada)

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