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.


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.


Regular icing sugar can be used here, but fondant icing sugar gives a shinier finish. 

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