Royal Icing Biscuit Recipe

All the recipes are prepared in the same way.

Royal icing biscuit recipe. All in one recipe 150ml cold water 900g royal icing mix. It s the hard set icing that bakers use to decorate biscuits with amazing patterns colours and designs. Add 1 egg white to 600g of icing sugar and beat until smooth.

For a snowy effect make little dips and peaks with a teaspoon. Take a quarter of the icing put into a piping bag fitted with a no 2 very small round piping nozzle and set aside. I recommend using conventional powdered sugar rather than organic which can give the icing an unwanted gray color.

Royal icing is used predominantly on iced cookies and biscuits. Use a palette knife to spread the icing over the top and sides of your marzipaned cake. Egg whites powdered sugar and any extracts or food colorings you like.

For the icing put the royal icing sugar into a bowl add about 65ml lemon or lime juice and use a metal spoon or electric mixer to beat until it is fairly thick and glossy. Roll out the dough on a lightly floured surface until it is about 4 6mm thick. Basic royal icing choose one of the below recipes 1.

Using a small offset spatula or the back of a spoon spread the icing to cover the cookie. Combine all the ingredients in a mixing bowl starting with the liquids first. Cut out the dough using your chosen cutter.

This is an icing for biscuits that sets hard with a glossy sheen that gives it a classy polished look. Place the biscuits on a floured baking tray and bake in the centre of the oven for 25 minutes or until golden brown. Snip a corner of the white icing bag and pipe a generous amount inside the border of each cookie.