Points to remember
- If you want to make hanging biscuits, as soon as they come out of the oven, use a plastic straw to poke a hole in the top, then leave to cool completely.
- The end of the straw will now be coated with biscuit so snip that off with a pair of scissors before using the straw to create a hole in the next biscuit.
- Make sure you leave your biscuits to cool completely before decorating.
- Fondant icing gives a smooth and professional finish.
- Sift icing sugar into a bowl and slowly add water until you have icing with a stiff consistency – it needs to be loose enough to stick to the biscuit but stiff enough to hold in place.
- Spoon the icing into a piping bag and pipe a thin outline around the edge of the biscuits – this will act as a wall to keep the rest of the icing inside. Dry for 10 minutes.
- Make the second batch of icing – it needs to be runnier than the first batch and after stirring it should settle flat in the bowl in 10 seconds. Divide into bowls and add your choice colours.
- Pipe inside the icing wall in a zigzag motion, then use a cocktail stick or skewer to spread it into the gaps, working quickly so the icing doesn’t set. Shake to level out.
- Add decorations with the stiff wall icing when the wet icing is still soft to allow it to seep in slightly and create a flat, professional looking finish.
- Leave to set hard, which could take around 12 hours.
CREATING HOLES FOR HANGING
Using a straw will give you a neater hole than if you used a skewer, but remember to work fast. If the biscuits go cold, warm them back up in the oven.
ACHIEVING THE PERFECT SHINE
Regular icing sugar can be used here, but fondant icing sugar gives a shinier finish.