Hanging Teacup Ginger Biscuits with Fresh Lemon Royal Icing
This is a fun, easy recipe to make with kids. They can get their hands dirty mixing the ingredients and colouring the icing yellow. To simplify it further, you can leave out the sugar fondant and just decorate with the royal icing. The biscuits will taste good either way!
I hope you all have have a lovely Easter.
- 175g plain flour
- 75g unsalted butter, cubed
- 50g caster sugar
- 2 tsp ground ginger
- 1 egg, beaten
- A pinch of salt
- For decorating
- 500g sugar fondant
- food gel colouring, yellow
- 600g icing sugar
- 2 egg whites
- juice of 1 lemon
- water, for thinning out the royal icing if needed
- Sieve the flour into a large mixing bowl and rub in the unsalted butter until it resembles breadcrumbs.
- Add in the sugar, ginger, salt and then the beaten egg. Bring the mixture together to form a dough. Shape the dough into a ball, wrap in clingfilm and chill for 30 minutes.
- Preheat your oven to 180c.
- Once chilled, roll out the dough onto a floured surface to about 5mm thick. Use your cookie cutter to stamp out your shapes.
- Bake for 15 minutes, or until golden brown. Leave them to cool on a wire rack.
- On a floured surface, roll out the sugar fondant to around 3mm thickness. Use your cookie cutter to stamp out your sugar topping.
- With a small brush, wet the underside of the sugar topping with a little water and then smooth it down on top of one of your biscuits. Get creative! If you have a flower cookie cutter, you can impress one or two flower shapes onto the surface of the sugar topping to make a little petal design. Repeat this process until each biscuit is topped.
- Place the icing sugar into a large mixing bowl, along with the 2 egg whites and juice of 1 lemon. Beat thoroughly with a spoon (or hand mixer), add a little water if needed to thin it out. You will want the icing to have the consistency of toothpaste. Add a few drops of yellow food gel colouring and mix until it's all even.
- Spoon the icing into a piping bag fitted with a small nozzle.
- Pipe over a small section of the biscuit to create a mini flower effect. Repeat until all biscuits are covered.
- Yield: 38 biscuits (depends on the size of your cookie cutter.). Can keep stored in an airtight container for up to three days.