Make our Beautiful Bauble Biscuits

Cook up the perfect Christmas decorations with these gorgeous iced biscuits. Hang from the tree or simply serve with hot chocolate!

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❆ rolling pin
❆ embossed rolling pin
❆ assorted cutters
❆ baking sheets lined with greaseproof baking parchment
❆ wire racks
❆ edible glue
❆ edible lustres
❆ gold or silver balls
❆ small paintbrushes
❆ stencils
❆ 3mm ribbon


❆ 200g plain flour, plus extra for dusting
❆ 100g golden caster sugar
❆ 1 tsp ground cinnamon
❆ 100g unsalted butter
❆ 1 medium egg
❆ 1 tsp vanilla extract
❆ 200g ready-roll fondant icing – colours of choice
❆ 50g ready-roll white fondant icing
❆ royal icing
❆ icing sugar for dusting

Recipe makes 18 biscuits

1 Mix the flour, sugar and spice together in a bowl, then rub
in the butter until the mixture resembles fine breadcrumbs. Add the egg and vanilla, stirring with a blunt-edged knife until the mixture comes together.

2 Turn out on to a work surface and bring the dough together to form a disc. (Alternatively, place ingredients into a food processor and pulse until the dough comes together). Wrap in cling film and chill for 30 minutes.

3 Preheat oven to 180°C/R5. Lightly flour a work surface
and roll out the dough to 5mm thick. Stamp out the biscuits and place on the lined baking sheets – the trimmings can be kneaded together and re-rolled. If hanging the biscuits remember to make a hole at the top for threading ribbon through. Bake for 12 minutes or until lightly golden. Allow to cool then transfer on to a wire rack to cool completely.

4 Once biscuits are cold prepare the fondant icing. Dust the work surface with icing sugar and roll out the fondant to 3mm thickness. If using an embossed rolling pin, roll a little thicker before the final roll with the embossed rolling pin. For both the plain and embossed fondant, cut the fondant to the same shape as the biscuit. Coat the flattest side of the biscuit with edible glue and place the fondant on the biscuit. Smooth the fondant to the edges. Roll out a small piece of white fondant and cut to the same size as the top of the shape. Dust with silver lustre and mark. Place a little edible glue on the top of the biscuit and attach the fondant. Secure and push a skewer through if hanging the biscuit.

5. To attach the decorative balls, mark your desired pattern on the fondant and cover with a fine line of edible glue. Place the balls on to the pattern, a ball at a time using tweezers, and secure before attaching the next ball.

6 To stencil (you can make your own stencil using stencil plastic or purchase them from a cake decorating supplier). Make up your royal icing to a spreadable consistency. Secure the stencil over the fondant and then spread a layer of icing over the pattern. Remove any excess.

7 Remove the stencil, taking care not to smudge the royal icing. Use a fine dry paint brush to tidy any smudges. Alternatively, the stencil can be used to mark the fondant with edible glue.

8 Dust the edible glue with edible lustre then carefully remove the stencil. When dry tap any excess lustre off. The stencil can also be used to mark out a pattern on your fondant to then pipe the pattern using a piping bag and a nozzle of your choice.

9 To embellish, stamp out your desired embellishments and allow to dry completely. Colour with desired lustre. Attach to the fondant using the edible glue.

TIP: When using edible lustres, place a little amount on a piece of kitchen roll and, using a small brush dab a little at a time on the area to be coloured.

Recommended cake decorating suppliers: and


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