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.
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!
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.