The second thing you need is an.
Piping icing for biscuits.
First around the entire edging of the biscuit staying millimetres into the biscuit.
Place a chilled cake on a platter or cardboard cake round and transfer it to a rotating cake stand.
500g icing sugar 2 egg whites 1 tsp lemon juice.
Use a toothpick to spread the icing evenly inside the hard icing wall.
Dip biscuits in the icing or paint them with a brush.
6 wait 10 minutes for the icing to dry.
This is the icing recipe for the christmas cookies i just shared.
First is an icing nozzle.
This is an icing for biscuits that.
For enough icing to cover about 50 medium sized biscuits you will need.
If the surface of the icing isn t flat gently shake the biscuit back and forth until you have a smooth covering.
These are sometimes called tubes tips or pipes and there are hundreds to choose from.
1 3 cup caster sugar.
Pipe enough runnier icing to cover the entire biscuit don t worry about it being neat at this point.
Every icing job begins with a smooth layer of base icing.
Bake in a pre heated oven of 180 c for 8 10 mins until golden brown edges and pale coloured centre in colour using a double pan method.
If icing is too thick add more golden syrup.
Fit another piping bag with 5mm in nozzle for flooding and fill with the runnier flooding icing.
In a small bowl stir together icing sugar and milk until smooth.
The recipe got too lengthy so i decided to split it into two and also this is an all purpose icing recipe that is ideal to use for any cookies and biscuits not just for the christmas cookies.
Chill the cake until icing has hardened about 15 minutes.
Transfer to a piping bag with big star nozzle and pipe rosette shaped biscuits onto a baking tray lined with parchment paper.
We made the icing thicker to pipe around the edge line of the biscuits then added lemon juice to thin the mixture so it could flood the areas between the piping lines.
Ingredients for the icing.
Beat in syrup and almond or vanilla extract until icing is smooth and glossy.
Once that s done it s time to whip up the royal icing which sounds fancy but is really very simple.
It s worth buying fairly decent quality so that the tubes don t bend when you use them.
Sift the icing sugar into a large bowl and add the egg whites.
Smooth on a base layer of slightly chilled buttercream with a straight icing spatula to seal the cake crumbs.
5 once you have completed the circuit and lined the edge you can draw your central lines across the middle.
1 egg at room temperature lightly beaten.
For piping biscuits i use a large open star nozzle specifically an ateco 828 open star pastry nozzle.
1 3 cup icing sugar.
Pipe around edges of biscuit in a thin line make sure line is solid with no breaks.
1 teaspoon vanilla essence.
