Mermaid Biscuits

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Choose your style and bring your mermaids to life with this deliciously simple biscuit recipe.

about 12 Portions

Easy 90 Minutes

Ingredients

Ingredients

For the recipe  Mermaid Biscuits

For the biscuits:

115 g Unsalted butter , softened
45 g Caster Sugar
1 tsp Dr. Oetker Madagascan Vanilla Extract
200 g Plain Flour
about 1 g Icing Sugar

For the Decoration:

4 ml Honey
pack Mermaid Decorating Kit

preparation

Preparation

Step 0: Cut out the large mermaid tail template on the inside of the box before you begin.

For the biscuits

Step 1: Line a large baking tray with baking parchment. In a bowl, beat the butter and sugar together until soft and creamy. Stir in the Vanilla Extract. Add the flour and stir into the creamed mixture, then bring together with your hands to form a firm dough, if the dough does not come together easily add a one teaspoon of water to the dough.

Step 2: Place the dough on to a lightly floured surface and knead gently until smooth. Roll out to a thickness of ½ cm - the mixture will be quite short. Use the tail template to cut out 12 biscuits.

Step 3: Arrange the biscuits on the baking tray, spaced slightly apart. Prick the tops with a fork and chill in the fridge for 30 minutes, this will help stop the biscuits spreading. 10 minutes before baking preheat the oven to 190˚C (170˚C fan oven, 375˚F, gas 5). Bake for about 15 minutes until lightly golden. Cool for 5 minutes then transfer to a wire rack to cool completely.

For the Decoration

Step 4: Take the fondant out of the foil and knead on a surface lightly dusted with icing sugar until it is soft and pliable. Divide fondant into 2 equal sized balls.

Step 5: Take the 1st ball of fondant and add approx. ¼ tsp of Blue Colour Gel, kneading until the colour is evenly mixed. Repeat with the 2nd ball of fondant adding approx.. ¼ tsp of Violet Colour Gel. If the fondant becomes too sticky add a little more icing sugar to the surface.

Step 6: Each colour fondant should cover 6 mermaid tail biscuits.

Step 7: Divide each coloured fondant ball into 3 pieces (3 x blue, 3 x violet). Roll out each coloured fondant to a thickness of approx. 1cm (approx. a pencil width). Cut out the small tail template on the inside of the box with scissors. Then place the template on top of the icing and cut around the tail using a knife.

Step 8: Brush each mermaid biscuit with a small amount of honey, place a fondant tail on each biscuit and gently press to secure in place.

Step 9: Decorate the tails, using a shape knife to score lines on the fin and a straw to add the scales. Use the sprinkles and writing icing to decorate the biscuit. To stick the sprinkles to your biscuits use a small amount of honey or writing icing. Finally, using your finger, gently brush the tail with Gold Writing Icing for the perfect finishing touch!

Why not try?

Step 9: Want to decorate more biscuits? Why not colour some glace icing and cover the biscuits and decorate with the remaining sprinkles.

Nutritional Information for the recipe Mermaid Biscuits

Per Serving Per 100 g / ml
Energy 628 kJ
150 kcal
2022 kJ
483 kcal
Fat 8.25 g 26.62 g
Carbohydrate 16.82 g 54.26 g
Protein 1.71 g 5.53 g

preparation

Preparation

Step 0: Cut out the large mermaid tail template on the inside of the box before you begin.

For the biscuits

Step 1: Line a large baking tray with baking parchment. In a bowl, beat the butter and sugar together until soft and creamy. Stir in the Vanilla Extract. Add the flour and stir into the creamed mixture, then bring together with your hands to form a firm dough, if the dough does not come together easily add a one teaspoon of water to the dough.

Step 2: Place the dough on to a lightly floured surface and knead gently until smooth. Roll out to a thickness of ½ cm - the mixture will be quite short. Use the tail template to cut out 12 biscuits.

Step 3: Arrange the biscuits on the baking tray, spaced slightly apart. Prick the tops with a fork and chill in the fridge for 30 minutes, this will help stop the biscuits spreading. 10 minutes before baking preheat the oven to 190˚C (170˚C fan oven, 375˚F, gas 5). Bake for about 15 minutes until lightly golden. Cool for 5 minutes then transfer to a wire rack to cool completely.

For the Decoration

Step 4: Take the fondant out of the foil and knead on a surface lightly dusted with icing sugar until it is soft and pliable. Divide fondant into 2 equal sized balls.

Step 5: Take the 1st ball of fondant and add approx. ¼ tsp of Blue Colour Gel, kneading until the colour is evenly mixed. Repeat with the 2nd ball of fondant adding approx.. ¼ tsp of Violet Colour Gel. If the fondant becomes too sticky add a little more icing sugar to the surface.

Step 6: Each colour fondant should cover 6 mermaid tail biscuits.

Step 7: Divide each coloured fondant ball into 3 pieces (3 x blue, 3 x violet). Roll out each coloured fondant to a thickness of approx. 1cm (approx. a pencil width). Cut out the small tail template on the inside of the box with scissors. Then place the template on top of the icing and cut around the tail using a knife.

Step 8: Brush each mermaid biscuit with a small amount of honey, place a fondant tail on each biscuit and gently press to secure in place.

Step 9: Decorate the tails, using a shape knife to score lines on the fin and a straw to add the scales. Use the sprinkles and writing icing to decorate the biscuit. To stick the sprinkles to your biscuits use a small amount of honey or writing icing. Finally, using your finger, gently brush the tail with Gold Writing Icing for the perfect finishing touch!

Why not try?

Step 9: Want to decorate more biscuits? Why not colour some glace icing and cover the biscuits and decorate with the remaining sprinkles.

Nutritional Information for the recipe Mermaid Biscuits

Per Serving Per 100 g / ml
Energy 628 kJ
150 kcal
2022 kJ
483 kcal
Fat 8.25 g 26.62 g
Carbohydrate 16.82 g 54.26 g
Protein 1.71 g 5.53 g
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