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Biscuit baubles recipe

147 ratings

Test your piping skills with these colourful biscuit baubles which you can decorate any way you like. Try covering in red royal icing and once dry, pipe with accents of white icing and sprinkle with silver balls for a festive colour scheme. See method

Serves 25
1 hr to prepare and 15 mins to cook, 30 mins to cool
153 calories / serving
Freezable

Ingredients

1 lemon, zested and juiced
100g (3½oz) butter
100g caster sugar
175g plain flour, plus extra for dusting
1 egg yolk
500g pack royal icing sugar
red food colouring
silver balls, to decorate

Each serving contains

Energy
645kj
153kcal 8%
Fat
4g 5%
Saturates
3g 16%
Sugars
24g 27%
Salt
0.1g 2%

of the reference intake
Carbohydrate 29.2g Protein 0.8g Fibre 0.3g

Method

Preheat the oven to gas 4, 180°C, fan 160°C.
Put the lemon zest, butter, sugar and flour in a food processor and blend to form fine crumbs. Add the egg yolk and 1 tbsp lemon juice and blend again for a few seconds. Gather into a ball and chill.
Lightly dust a work surface with flour and roll out the dough to the thickness of a £1 coin. Using a round cutter, cut out circles and place on an oiled baking tray. Bake for 10-12 minutes until just golden at the edges. Leave for 10 minutes before removing from the tray to cool.
Make up the royal icing as directed on the pack. Put half in a separate bowl and add a little more water to give a pouring consistency. Colour as desired and keep in airtight containers until needed.
Put the thicker icing in a piping bag with a small plain nozzle and pipe a border around each biscuit. Spoon the thinner icing into the piped border and flood inside the borders, allowing the icing to spread to the edges. Leave to set overnight then decorate with more icing and silver balls.

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