Iced Gems

Iced Gem recipe. Super easy you can bake them with kids or toddlers. Bite size snack and a little treat that are easy to make.

It has been a while since I have done any baking. It was only a matter of time before I got back into the swing of it, I guess I just needed a rest. I woke up this morning with an urge to bake… Last minute doesn’t always work but as I will show you, where there is a will there is a way. Initially I decided to make triple chocolate cookies because…. Well you know….. Chocolate. But last minute I decided iced gems would be better.

Ok…. Ok…. I actually made both! Super greedy but so good.

Anyway here are the iced gems and how I made them. The biscuits are a simple vanilla biscuit I make all the time.

Iced Gems

Iced Gems

Ingredients

    Biscuit Base
  • 200g Butter (softened)
  • 270g Caster sugar
  • 400g Plain flour
  • 1 Egg (beaten)
  • 1tsp Vanilla Paste
    Royal Icing
  • 1kg Icing Sugar
  • 30g Albumin/Meringue Powder mixed with water as per packet instructions.
  • 1tsp cream of tartar
  • 3tbsp water (approx.)
  • Gel food colouring (optional)

Instructions

    Biscuit Base
  1. Cream the butter and sugar together.
  2. Add in the beaten egg and mix until well combined.
  3. Add in the flour a little at a time and mix to form a dough.
  4. Wrap the dough in cling film and rest in the fridge for 30-40 minutes.
  5. Cut the dough into any size or shape wanted, place on a baking tray lined with grease proof paper. Bake at 170 degrees for 10-15 mins (size dependant) until golden and firm.
    Royal Icing
  1. Mix the Albumin or Meringue powder as per the packet instructions.
  2. Put this mix in a bowl and start adding the sieved icing sugar a little at a time.
  3. Once all the powdered sugar is combined continue to whisk for 15 minutes. Honestly for this long!
  4. Then add any food colour you want to use until the desired colour is reached.
  5. Slowly add water to the icing to reach the consistency required. For iced gems I used a stiff peak consistency so it kept its shape after piping. NB. Be careful not to add too much water. You can always add more but you can't take it away. I use a spray bottle to easily control the amount of water I add each time.
https://winnettes.com/iced-gems/

Little trick: I use a couple of squirts of 1 cal fry lite spray on the baking tray to stop the paper curling up before the dough shapes are on it. This is especially useful when you get towards the end of the roll.

In this instance I didn’t have a round cutter small enough for what I needed. It’s my fault for making such last minute decisions. Never fear I thought a little outside of the box. I was going to use a shot glass or a large icing nozzle but I wanted to be able to extract the dough if it got stuck inside. I used the lid from an apple juice carton. The juice was nearly finished anyway. I put it in a chopping board and slowly cut through to leave myself with a little cylinder. It seriously worked!

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Whilst the biscuits were cooling I made the royal icing. I make a lot of this and the recipe can be halved but it does keep for a couple of weeks in an airtight container. It will separate but with another good mix it will be good to go. If the container isn’t airtight the sugar will form crystals then you may as well throw it away. I’m not sure if these can actually be broken down, I have tried and given up before I succeeded.

Then coloured using sugar flair gel food colouring and thinned down to a stiff peak consistency. I used the Wilton 2d Nozzle for a looser ruffled look.

Et voilà….

Iced Gem recipe. Super easy you can bake them with kids or toddlers. Bite size snack and a little treat that are easy to make.

 

Cuddle Fairy
This Mum's Life
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14 Comments

  1. September 28, 2016 / 9:37 am

    These were my favourite childhood party food, yours look wonderful. #BloggerclubUK

    • September 28, 2016 / 1:45 pm

      I loved them too! They aren’t the same now with my adult taste buds so I thought I would make my own.

  2. October 1, 2016 / 7:31 am

    Hi Kirsty, these look tooth rottingly good! I love your ingenuity at creating a cutter, very clever! If I had a go at making these could I use egg white straight from the egg rather than albumin, and I’ve just realised I can’t get cream of tartar here either! Will have to think about that… I know these iced gems would go down well with my Dad as he loves them and we can’t buy them here… So much for island living!

    xx

    • October 1, 2016 / 6:09 pm

      Dont worry about the cream of tartare. It just keeps the white icing super white. I only use the albumin because I got some whilst I was pregnant and wanted some form of pasteurised egg white, real eggs actually make lovely royal icing. They were definately tooth rotting! Enjoy if you do make them, let me know how you get on.

  3. October 3, 2016 / 2:53 am

    These look super fun 🙂 Bet they taste awesome too!

  4. thismumslife
    October 3, 2016 / 11:36 am

    Oooh, these are fab!! A real throw back to my childhood! My mum bought some in a packet for my children, for the first time recently, and they LOVED them! As they love baking too, I know they’d really enjoy making these-such a cute and fun little treat! I also like your style-that you just can’t watch Bake Off without sweet treats!! Brilliant!!
    #bigpinklink

    • October 3, 2016 / 7:29 pm

      These were good to make with the kids. Yep, absolutely can’t watch it without cake. GBBO just makes me so hungry.

  5. October 4, 2016 / 5:20 am

    I feel 5 again! I don’t think my eldest has ever had iced gems! *gasp* I will have to try this now haha x #bigpinklink

  6. October 7, 2016 / 7:06 pm

    Oh wow these look totally yummy. I love Iced Gems and I always used to pick off the icing and then eat the biscuit. You make them sound really simple to make (apart from mixing the icing for 20 mins!!!)
    I know what you mean about GBBO it always makes me feel very hungry!
    #bigpinklink

    • October 7, 2016 / 7:46 pm

      I use a machine so I leave it, make a coffee and come back. I would struggle with a handheld whisk. Thanks for reading.

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