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Nathan's iced biscuits recipe

Iced biscuits recipe

Cooking with children is a brilliant activity that has all sorts of benefits.

There’s no denying that it can be a bit messy but, even very young children can do useful things in the kitchen and are sure to get a lot out of it. That's why, this week Nathan has joined Grandad in the showroom to cook up some tasty treats for the team.

This recipe for iced biscuits is wonderfully easy, making it perfect for children and beginner bakers to try.

Professional appliances aren't just for professional cooks and, for this recipe, Nathan (and his trusted assistant) used our N Series Professional Wolf Oven.

Prep: 30 mins | Cook: 20 mins

Ingredients

Biscuits

200g unsalted butter, softened
200g golden caster sugar
1 large egg
½ tsp vanilla extract
400g plain flour

To decorate

Icing sugar with a little water and food colouring or 8-12 19g coloured icing pens.

Method

Heat oven to 200C/180 fan/gas 6.
Put the butter in a bowl and beat it using an electric whisk until soft and creamy. 
Beat in the sugar, then the egg and vanilla, and finally the flour to make the dough. If the dough feels a bit thick, add a little more flour and knead it.
Cut the dough into six pieces and roll out one at a time to about 5mm thickness on a floured surface. The easiest way to do this is to roll the mixture out on a baking mat or greaseproof paper. Cut out your shapes and peel away the left over dough at the edges. Re-roll any cut-offs and repeat.
Transfer the whole mat or the individual biscuits to two baking sheets (transfer them to baking parchment if not using a mat) and bake for 7-10 minutes or until the edges are just brown. Leave to cool completely and repeat with the rest of the dough. You should be able to fit about 12 on each sheet. If you are using two sheets, then the one underneath will take a minute longer.
Ice the biscuits using the pens to make stripes or dots, or colour the whole biscuit if you like. They will keep for five days in an airtight container.
By Harriet Coulthard19/02/2021
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