~the icing on the biscuits~

With L off to a friends for the afternoon, I finally had time to ice those Christmas spice biscuits we made the other day – don’t they look delectable?

After a couple of days stored in the top shelf of the pantry, I am sure there weren’t as many biscuits as I remembered, and that the monkey has been up to his sneaky tricks!
And I must admit that the biscuits once iced lasted no longer than a day, and now as I write they are a distant but lovely memory.


I used a Royal Icing as it is pure white and dries hard to a smooth snowy finish. You need to keep the bowl covered as you work, as it dries quite quickly when exposed to air. The consistency required depends on whether you are icing the entire biscuit surface, or piping the icing. Vary the consistency by either adding more icing sugar, or more egg white/lemon juice mixture. Here is my recipe – there is enough here to ice all the ginger spice biscuits I made.

Royal Icing:

1 egg white
1 t lemon juice
1 1/2 C icing sugar, sifted

Beat egg white and lemon juice together until foamy.
Add icing sugar and mix until smooth.

(Please note – it is recommended that pregnant women should not consume raw egg white.)
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I'm a designer/patternmaker who loves to share my sewing knowledge with others! Follow me as I sew my personal projects, sharing my favourite tricks of the trade along the way.

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