Bake beautiful vintage-style cameo biscuits as a special Mother's Day gift - and they're edible.
TIME: two hours plus drying time

You will need

  • almond biscuit recipe and royal icing recipe
  • oval cookie cutter (or use a round cutter, as seen in step 1)
  • gel or powder food colouring
  • piping bags
  • nr 1 piping nozzle



  • ribbon piping nozzle
  • piping nozzle couplers (makes switching nozzles easier)
  • gum paste
  • scameo silicone mould
  • cornflour
  • lustre dust


Follow the recipe on page 40 to make the biscuit dough. Roll it out on a floured surface to at least 5mm thick. Cut out the shapes and place them on a baking tray. Bake and leave to cool on the baking tray. Follow the recipe on page 40 to make the royal icing.

Divide the icing into the number of colours you want to use. Add the colouring. Also add a little water to the colours that are to be used for flooding. If you are using black, remember the colour will intensify the longer it stands and as it dries. Keep the icing covered with a damp cloth until ready to use.

Dust the silicone mould lightly with cornflour. Work the gum paste until soft . Break off a piece and press it into the mould making sure no paste comes out at the top. Gently press the paste from the mould. It may be easier if the mould is frozen for 5-10 minutes. Brush with lustre dust to enhance the design. Set aside to dry.

Spoon the icing into piping bags. With the nr 1 nozzle pipe a frame in coloured icing. Flood inside the frame to form the cameo base. Leave the biscuit edge exposed. The width of the edge depends on the type of decorati on you plan to do.

Place one of the dry cameos in the centre of the icing while the icing base is still wet. Alternatively, wait until the icing base is dry and stick the cameo in position later with a little royal icing.

Use thick royal icing to pipe dots or frill patterns around the icing base. Leave to dry overnight.

The gum paste cameos can be made a day ahead, to save time.

Bake and decorate almond biscuits that are both beautiful and delicious.


Almond Sugar Biscuits

Makes: 12-15
Preparation time: 15 minutes, plus refrigeration time
Baking time: 12-15 minutes
Oven temperature: 170°C
  • 200g softened butter
  • 200g Huletts SunSweet Brown Sugar
  • 1 large egg
  • 2ml almond essence (optional)
  • 300g cake flour
  • 100g ground almonds
  • 5ml baking powder


  1. Cream the butter and Huletts SunSweet Brown Sugar together until light. Add the egg and essence (if using) and beat well.
  2. Mix the flour, ground almonds and baking powder together. Add the dry ingredients to the butter and sugar mixture and stir gently unti a soft dough forms that you can press together with your hands. Cover the dough with plastic wrap and refrigerate for 15 minutes.
  3. Roll the dough out on a floured surface making sure it is not too thin. It shouldn’t be less than 5mm. Cut into shapes and return to the fridge if necessary. Place on a baking tray and bake in a preheated oven for 12-15 minutes, or until just starting to brown around the edges. Leave to cool on the baking tray. Follow the instructions on page 38 to decorate the biscuits.

Lightly whisk one large egg white until foamy. Add about 350g sifted Huletts Icing Sugar and beat until very thick and white. The icing must not run.

by Tani Kirsten
photos ED'O'Riley