Published On: Mon, Nov 20th, 2017

How to ice: Christmas Holiday collection

Biscuiteers brand new Christmas Holiday collection is inspired by crisp December days and cosy winter nights.

Whilst you’re waiting for Christmas to arrive, why not have a go at making your very own hand-iced Christmas biscuits? Follow Biscuiteers easy step-by-step guide below to see how Biscuiteers ice their festive biscuits in their London baking hall.

 

 

For this recipe you will need to bake a batch of our all spice or vanilla biscuits. You will need a collection of Christmas cutters, or you can print off a template from online and carefully cut the dough with a sharp knife. Then make up a batch of some of our flood and line icing. You’ll need red, black, white, cream, green, blue and orange line icing and white, red, cream and black flood icing for the below designs.

How to ice snowman biscuits:

  1. Use your white line icing to outline the body of the snowman, and a black line icing to outline the snowman’s hat. Leave to dry for 5 minutes.
  2. Use white flood icing to flood the snowman’s body and black flood icing to flood the snowman’s hat.
  3. Place your snowman biscuit 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.
  4. Once your flood base is set dry, use your black line icing to pipe a curved row of dots for the mouth and two dots for the eyes.
  5. Use orange line icing to pipe the snowman’s nose and green icing to pipe a band on the snowman’s hat.
  6. In a back and forth motion, pipe the snowman’s scarf with red line icing. Leave to dry for 5 mins. Once dry use white line icing to pipe small lines of detail on the scarf. and green line icing to pipe tassels at the end of the scarf. Leave to full dry.

How to ice candy cane biscuits:

  1. Pipe the outline and diagonal stripes of your candy cane biscuits with red line icing. Leave to dry for 5 minutes.
  2. Use white flood icing to flood alternative sections of the biscuits. Then use red flood icing to flood the remaining sections.
  3. Place your candy cane 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.
  4. Once your flood base is set dry, use your red line icing to outline the segments and outer edge of the candy canes.

How to ice woolly jumper biscuits:

  1. Outline the shape of your jumper with cream line icing. Leave to dry for 5 minutes.
  2. Use cream flood icing to flood the jumper biscuits.
  3. Place your jumper 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.
  4. Once set, use your cream line icing to pipe the detail on the jumper. Pipe vertical lines on the neck, waist and cuffs. Then pipe vertical lines down the jumper. In-between the vertical lines pipe wavy lines and dots.
  5. Finish off your jumper biscuits by piping a green line around the neck and then with your red line icing pipe a zigzag directly underneath. Finally, pipe small blue dots in each space of the zigzag.

If you are looking for hand-made and unique presents that will make an impression this Christmas, then let Biscuiteers help you tick off your Christmas list and spread a little happiness! Biscuiteers have a beautiful Christmas collection of hand-iced biscuitscakes and chocolates

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