Ice cream biscuits - Summer Sweetness
DIFFICULTY: medium
TIME: two hours, plus drying time


You will need

  • biscuit and royal icing recipes below
  • ice-cream cookie cutter
  • sharp knife
  • gel food colouring (we used brown and pink)
  • piping bags

 


 

  • nr 1 icing nozzles
  • couplers (optional)
  • rainbow sprinkles
  • wire cooling racks
  • ramekins

 

Follow the recipe on the facing page to make the biscuit dough. Roll it out to a thickness of 3mm and use the ice-cream cookie cutter to cut ice-cream shapes. Use a knife to cut out the 'puddles'.

  

Cut the florist’s wire to about double the length of a petal. Hold the petal between thumb and forefinger and gently push the wire in from the base to about three-quarters of the way to the top. Work carefully and feel for the wire so it doesn't stick out of the gum paste. (This is the trickiest part – you will have to feel what thickness of gum paste works best for you.)

  

Keep aside a little white icing. Divide the remainder in three and colour as you prefer. Thin the coloured icing with a little water so it floods easily. Spoon the brown icing into a piping bag and pipe a border on the cone section. Fill inside the border and allow the icing to flood the biscuit.

  

Spoon the pink icing into a piping bag and pipe a border for the ice-cream section on half the biscuits. Fill every other centre section and add some sprinkles. Leave to dry for 20 minutes. Repeat with white icing on the remaining biscuits.

  

Fill in the remaining ice-cream sections and add sprinkles. Mix some of the reserved thick white icing with brown icing to make a slightly lighter, thicker brown icing. Use this icing to pipe a criss-cross pattern on the cones. Leave the biscuits to dry for at least 6 hours or overnight.

  

Pipe a border around the edges of the puddle biscuits, flood inside the border and add a few sprinkles. Stick an ice-cream biscuit into the wet icing. Use wire cooling racks on ramekins to support the biscuits. Leave to dry overnight.

  
 
Bake and decorate these ‘melting cones’ with Huletts sugars.

 

ICED COCONUT BISCUITS

Makes: 15-20
Preparation time: 20 minutes
Baking time: 20 minutes
Oven temperature: 175°C
BISCUITS
  • 250g butter, at room temperature
  • 250ml Huletts Castor Sugar
  • 1 large egg
  • 5ml vanilla essence
 
  • 5ml coconut essence
  • 10ml cornflour
  • 750ml cake flour
ROYAL ICING
  • 500ml Huletts Icing Sugar, sifted
 
  • 3ml lemon juice
  • 1 large egg white

METHOD

  1. Beat the butter and castor sugar together until creamy. Add the egg, vanilla essence and coconut essence and beat until just combined.
  2. Mix the flour and cornflour together and add to the creamed mixture. Mix the ingredients together until a soft dough forms. Cover the dough with plastic wrap and refrigerate for 15 minutes.
  3. Place the dough between two sheets of plastic wrap or baking paper and roll out to a thickness of 3mm. Remove the top layer of plastic wrap or baking paper and cut the dough into shapes. Place the biscuits on a lightly greased baking tray and freeze for 30 minutes. Bake in a preheated oven for 20 minutes, or until just starting to brown around the edges. Leave to cool on the baking tray. Follow the instructions on page alongside to decorate the biscuits.

ROYAL ICING

Lightly whisk the egg white until foamy. Add about half the icing sugar and the lemon juice and beat well. Add just enough of the remaining icing sugar to form a thick, white icing. The icing must not run. If you drag a knife through the centre of the bowl, the icing should settle back after 10 seconds.

by Tani Kirsten
photos ED O'Riley