Bouquet collection biscuits

Create vibrant floral designs in your favourite colours with this inspiring flower biscuit bouquet from The Biscuiteers.

Image credit: The Biscuiteers

Brought to you by Biscuiteers

Whether you're making them for a birthday, Mother's Day or just because, the bouquet is sure to make a perfect gift. Take a look at the tutorial below to decorate your own flower biscuits The Biscuiteers way!

Flower biscuits

This project is taken from Biscuiteers Book of Iced Gifts, by Biscuiteers, published by Michael Joseph (RRP £20).

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You will need

For the biscuits

A batch of round biscuits

To decorate

A batch of royal icing, divided into line and flood consistencies, and coloured as below
Food colouring gels: purple, yellow, lilac, hot pink, white, brown

Equipment

Wooden skewers (to be used during baking – see below)

For the pansy

Line: purple/yellow/white
Flood: purple/lilac/yellow/hot pink

For the sunflower

Line: yellow/brown
Flood: yellow

For the peony

Line: white
Flood: white/hot pink

Instructions

Make your biscuit dough according to your favourite recipe, but roll it out to a thickness of 7mm. Cut into desired shapes. Before baking, carefully thread wooden skewers through the centre of the biscuits, taking care not to break the surface of the dough. Bake as usual.

Make the pansy

Pipe the outline of your pansy on each biscuit with purple line icing. Make sure you nip in to define each petal, but do not bring the line down into the centre of the shape. Leave to dry for 10 minutes at room temperature.

Once dry, flood the outer edge of the flower with purple flood icing. Randomly fill in the rest of the area with lilac, yellow and hot pink flood. Use a cocktail stick to drag the colours into each other – this is called 'feathering'.

Place the biscuits onto a baking tray and into an oven set to the lowest temperature (50°C/Gas Mark ¼) for 40 minutes, or until the icing has set hard.

Use purple line icing to pipe around the flower edge and into the centre to create petals. Use yellow line icing to create the middle of your flower, finishing with a dot of white right in the centre. Allow to fully dry.

Make the sunflower

Using yellow line icing, pipe the outline of a sunflower on the biscuit, rather like a sun, then pipe a small circle in the centre. Leave to dry for 10 minutes at room temperature.

Once dry, flood the shape with yellow flood icing.

Place the biscuits onto a baking tray and into an oven set to the lowest temperature (50°C/Gas Mark ¼) for 40 minutes, or until the icing has set hard.

Using yellow line icing, pipe small petals all around each flower.

Finally, using brown line icing, pipe small dots in the centre of each biscuit, to create the sunflower's seeds. Allow to fully dry.

Make the peony

Using white line icing, pipe the outline of a peony on each biscuit (nip in slightly to define four main petal shapes). Leave to dry for 10 minutes at room temperature.

Once dry, flood the shape with randomly placed areas of white and hot pink flood icing. Use a cocktail stick to swirl the two colours around in a circular motion – you want to create a marbled effect.

Place the biscuits onto a baking tray and into an oven set to the lowest temperature (50°C/Gas Mark ¼) for 40 minutes, or until the icing has set hard.

Using white line icing, pipe ruffled petals (follow the photograph – it's easiest to work from the centre outwards). Allow to fully dry.

Last updated one year ago

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