Royal guard biscuits recipe

1. Add a few drops of orange gel colouring to the white fondant icing and knead well to get a smooth peach colour. Knead the brown fondant icing to make it soft and malleable. Use the two colours as they are, or knead together as you like to create different skin tones. Knead the red fondant until malleable.
2. Dust your work surface with icing sugar, then roll out the fondants to 1-2mm thick. Use a 3cm round cutter to stamp out 6 peach and 6 brown rounds, and 12 red rounds. Use the cutter to cut a small semi-circle from the top of the red rounds.
3. Working one at a time, lightly brush the back of a red fondant round with a little water and stick to one end of a biscuit, with the cut-out circle towards the centre. Lightly brush the back of a peach fondant round with a little water and lay on the biscuit, nestling into the red semi circle recess. Repeat with the remaining peach and brown rounds.
4. Use the salted caramel writing icing to draw 2 dots halfway down the peach rounds for the eyes, then gently press on 2 brown crisp pearls. Use a cocktail stick to indent a mouth, then make vertical lines on the red circles to make ‘arms’.
5. Draw a curved line around the bottom half of the peach fondant for the chin strap, then add gold pearls. Dot icing onto each ‘shoulder’ and 2 more on the chest for buttons, then press stars onto the shoulders and silver pearls for buttons.
6. Stir ½-1 tsp water into the chocolate frosting to soften. Spread onto each biscuit to make the ‘bearskin cap’, going down close to the eyes and working all the way up to the top of each biscuit. Best eaten fresh, though can be kept in a single layer in an airtight container for up to 2 days.

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