Delicious Mother's Day Biscuits That Melt Hearts
These Mother’s Day Biscuits are a delightful treat that brings smiles to mum's face with their light texture and zesty lemon twist.
Equipment
- Oven
- - Baking trays
- Mixing bowls
- Flower cookie cutter
- piping bags
Ingredients
For the Dough
- 100 g butter Use room temperature butter for easy creaming.
- 50 g Tate & Lyle Golden Caster Sugar This sugar gives a lovely sweetness and texture.
- 200 g plain flour Essential for creating that perfect biscuit base.
- 1 zest lemon Adds a refreshing twist that pairs beautifully with sweetness.
- Milk Helps achieve the desired dough consistency.
- Water Use sparingly to adjust dough texture.
For the Icing
- 200 g Tate & Lyle Royal Icing Sugar The foundation for smooth, beautiful icing to decorate the biscuits.
- Food coloring Optional, get creative with colors to make these biscuits eye-catching and fun!
Instructions
Biscuit Making
- Preheat your oven to 200°C/Fan180°, 400°F, Gas 6.
- Grease 2 baking trays lightly.
- Cream the butter and Tate & Lyle Golden Caster Sugar together until light and fluffy.
- Beat in the egg yolk to enrich the mixture.
- Sieve in the flour, and add the lemon zest.
- Mix well and add milk as needed to create a fairly soft dough.
- Knead the dough on a lightly floured surface, then roll it out to a thickness of 5mm (¼”).
- Use a flower cutter to stamp out about 40 rounds.
- Bake for 7-9 minutes until golden brown, then cool on a wire rack.
Icing Preparation
- Mix the icing by placing water in a bowl, sifting over the Tate & Lyle Royal Icing Sugar, and stirring until smooth.
- Divide the icing into 3 small bowls, color each with food coloring.
- Prepare the flooding icing by adding a few drops of water to one of the bowls.
- Check the piping icing consistency and divide it between 2 piping bags.
- Pipe an outline border on each biscuit and let dry for about 10 minutes.
- Fill in the middle of the biscuits with flooding icing, shaking gently to settle.
- Dry the decorated biscuits in the oven at 140°C/Fan120°, 275°F, Gas 1 for about 15 minutes.
- Attach the flower biscuit to the card with icing and let dry flat for a few hours.
Notes
Optional: Dust with edible glitter for an extra festive touch!