Feather-iced biscuits

This feather-iced biscuits recipe by Waitrose & Partners is perfect for Mother's Day, finished in pretty pastel shades!

Feather-iced biscuits Image credit: Waitrose & Partners
Brought to you by Waitrose


The icing should be wet to get the best feathered effect. If it's drying too quickly, ice one or two biscuits at a time.

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  • 100g (3½ oz) unsalted butter, softened
  • 100g (3½ oz) Waitrose Light Brown Fairtrade Muscovado Sugar
  • 1 medium Waitrose British Blacktail Free Range Egg, lightly beaten
  • 1 tsp vanilla extract
  • 275g (9¾ oz) plain fl our

For the topping

  • 250g (9oz) royal icing sugar
  • food colouring: pink, blue, yellow


Line two baking sheets with baking parchment. In a bowl, beat the butter and sugar together until pale and fluffy. Beat in the egg and vanilla extract, then add the flour. Bring the mixture together, then knead lightly and form it into a ball. Wrap in clingfilm and chill for 30 minutes.
Preheat the oven to 180°C/Gas Mark 4. Roll out half the dough at a time on a lightly floured surface to the thickness of a pound coin. Using a plain 7cm (2¾ oz) round cookie cutter, cut out 24 rounds and transfer them to the baking sheets. Bake for 10-12 minutes until pale golden. Transfer to a wire rack and leave to cool.
Mix the icing sugar with 3 tbsp water to make a smooth icing. Put 2-3 tbsp of the icing into a piping bag fitted with a small plain nozzle. Divide the rest between three bowls. Add a little food colouring separately to each bowl to make up the 3 pastel colours.
Spread 8 of the biscuits with blue icing. Pipe 5 lines of white icing at equal distances apart, then drag the tip of a cocktail stick across the white icing in alternate directions. Repeat with the pink and yellow icing on the remaining biscuits. Leave aside until the icing is set.
Last updated one year ago

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