The boys and I love Khong Guan's iced gems. A friend posted a link to a recipe that she found and I knew I had to try making it. It was pretty easy to do, though as the hubby says, it may be just more worth it to pay $1 to buy them! :P
The original recipe source can be found at Loving Creations for You.
Ingredients
Biscuit:
70g self raising flour (or 70g plain flour with 1 tsp baking powder)
10g icing sugar
A tiny pinch of salt
24g butter (or shortening for a more authentic flavour)
27g milk (add more as necessary if
dough is too dry)
1/8 tsp vanilla extract
Royal Icing (enough for 4-5 batches of biscuits):
15g Meringue powder
220g Icing sugar
3 tbs Water plus more as necessary
Gel food colouring
Method
Sift flour, salt and icing sugar in a large bowl.
Add butter to the flour
mixture and rub in until it resembles fine bread crumbs.
Add vanilla extract to milk and
mix well. Add milk a little at a time and mix well with a spatula until a dough
forms. Knead the dough into a smooth ball. The dough should not be sticky.
Add flour if it is too sticky, more milk of it is too dry.
Roll the dough until it is about
3mm thick and use a round cutter to cut out circles. Press the cut-out dough a little in the center as it
will puff up quite a bit.
Bake at 170degC for 10-15 min or until golden brown.
Allow to cool completely before icing them.
Note: upon baking, the resulting biscuit may be slightly smaller in diameter but much taller.
To make the royal icing:
Sift the icing sugar and mix it thoroughly with the meringue powder.
Add 2 tbsp of warm water and then beat it on medium speed for 5-6 min or until thick and glossy. The icing should hold its peak..
Divide the icing into small bowls and colour with food colouring as desired.
Using a star tip, pipe an icing star on each biscuit.
Return the biscuits to the oven for about 15 min at 70-80 degC to dry out the icing. (You can also leave it out overnight to dry, but with our humidity here, the biscuit will likely turn soft very quickly.)
Comments
Post a Comment