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Iced Gems

These bright biscuits are perfect for a party, or fill up a vase for a colourful centrepiece!

100 pieces

Easy 50 Minutes

Ingredients

Ingredients

For the recipe  Iced Gems

For the Biscuits:

75 g Butter
30 g Caster Sugar
115 g Plain Flour

For the Icing:

225 g Icing Sugar
1 Dr. Oetker Free Range Egg White Powder Sachet
2.5 ml Dr. Oetker Madagascan Vanilla Extract (½ tsp)
Dr. Oetker Red Extra Strong Food Colour Gel or any selection of Gel Food Colours

preparation

Preparation

1

Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line 2 large baking trays with baking parchment. In a bowl, beat the butter and sugar together until soft and creamy. Add the flour and stir into the creamed butter and sugar until the mixture forms a firm dough. 

2

Turn on to a lightly floured surface and knead gently until smooth. Roll out to a thickness of ½ cm 1/4 inch) - the mixture will be quite short. Using a 2cm (3/4 inch) fluted edged round cutter, stamp out 100 shapes, re-rolling as necessary.

3

Arrange on the baking trays, spaced slightly apart. Gently push down on the top of each with your finger to flatten the tops and chill for 30 minutes.

4

Bake for 8-10 minutes until lightly golden. Cool for 5 minutes then transfer to a wire rack to cool completely. 

5

To decorate, sift the icing sugar into a bowl. Make up the Egg White Powder as directed on pack and whisk until very stiff. Stir in the Madagascan Vanilla Extract.

6

Gradually add the sifted icing sugar to the Egg White Powder in small batches, whisking well after each addition, to form a thick, peaking icing. 

7

Divide the icing into as many portions as colours you want to make. Add a few drops of a different Gel Food Colour to each portion, and mix in thoroughly to make different coloured icing.

Put the icing into piping bags fitted with a large closed star nozzle. Holding a shortbread round between your forefinger and thumb, pipe a star on top. The icing will be firm and probably rise to a peak as you pull the nozzle away. Gently tap the biscuit on the work surface to distribute the bottom of piped star evenly over the surface of the biscuit. 

-

Red - 20 drops
Blue - 10 drops

Yellow - 20 drops

Green - 30 drops

Orange - 50 drops

Pink - 20 drops

Violet - 30 drops

Black -1 tube

-

*1 tube = appox. 175 drops

8

Leave the icing to set for at least 30 minutes to firm on the outside before serving.  

9

9

Leave the icing to set for at least 30 minutes to firm on the ouside before serving.

1 serving = 5g

Nutritional Information for the recipe Iced Gems

Per Serving Per 100 g / ml
Energy 92kJ
22kcal
1851kJ
442kcal
Fat 0.69g 13.89g
Carbohydrate 3.74g 74.79g
Protein 0.18g 3.51g