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It is important to use room temperature unsalted butter to make it easier to cream the sugar and butter together. I highly recommend Wilton icing colours; they come in a wide range of bright and pastel colours and are effortless to use. You only need a few drops to create an intense colour. How to decorate biscuits with Royal Icing
When it comes to food colourings, they are not all created equally. Some are more potent than others, so you will need less to get the desired effect. Gel paste colouring is more potent, so you will not need much. It also doesn't fade as much over time, meaning your icing will look just as bright on the day after you make it as it does when you first decorate the biscuits. Continue to read for more advice and suitable substitutions Or jump straight to the recipe card to start cooking Iced biscuits UK measurements as well as a converter for US measures included. Easter Cookie Ingredients Cream of tartar is an acidic powder used in royal icing to stabilise egg whites and prevent it from crystallising. You can substitute cream of tartar with 1 teaspoon of lemon juice. Royal Icing ConsistencyDecorating tools for icing biscuits vary depending on how simple or detailed you want to make your finished Easter cookie. If you want to substitute the plain flour with self-raising flour, you will not need to add any baking powder, as it already contains some. Baking Powder Royal icing sugar is the easiest to use if you can find it as it only needs water added to your desired consistency. It's best to work with one colour at a time to prevent the icing from hardening in the bowl while you're decorating. To avoid this cover bowl with plastic wrap after each usage and when moving on to another colour. The really important part of icing biscuits with royal icing is the consistency of the icing sugar. The best way I can describe the texture is like toothpaste!
Don't handle the dough with your hands too much; the warmth from your hands will melt the butter. Chill Cookie Dough before Cutting There is a low risk of salmonella using egg whites, so it is best to use pasteurised egg whites when making royal icing. The liquid ones are weaker and not best for royal icing as the amount needed will change the texture. Do not melt the butter as it will change the texture and make the biscuits spread too much during baking, ruining the cookie-cutter shape. SugarThis helps with clean cuts and keep the biscuit's shape when you transfer it to a baking sheet to bake it and also helps stop it from spreading during cooking.
Transfer a small amount of white royal icing into a separate bowl to add your desired food colouring.
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When you're using cookie cutters to shape your biscuits, it's essential to chill the dough first before rolling.