Buttery vanilla and sweet glacé icing elevate these simple biscuits to a tea-time treat you’ll always want in your biscuit tin. It’s delicious with English breakfast tea, fresh strawberries, clotted cream, sparkling elderflower; in fact most things. This Mary Berry Iced Biscuits Recipe is a crisp and colorful recipe, which calls for butter, sugar, and vanilla. It’s a classic family favorite, ready in about 45 minutes plus chilling time.
Mary Berry Iced Biscuits Recipe Ingredients
- 100g (3.5 oz) unsalted butter, softened
- 50g (1.75 oz) caster sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 175g (6 oz) all-purpose flour
- 200g (7 oz) icing sugar, sifted
- 2–3 tablespoons warm water
- Food coloring gels (optional)
- Edible sprinkles (optional)
How To Make Mary Berry Iced Biscuits Recipe
- Cream the base: Place the softened butter and caster sugar into a large mixing bowl and beat with a wooden spoon until the mixture is light, fluffy, and beautifully pale.
- Incorporate the aromatics: Add the egg yolk and vanilla extract to the bowl, then whisk together until fully combined and the mixture looks smooth and glossy.
- Form the dough: Sift in the flour and gently fold it into the butter mixture until it just comes together into a soft, pliable dough; be careful not to overwork it, as you want to keep that lovely short texture.
- Chill and rest: Wrap the dough in parchment paper or cling film and leave to rest in the fridge for at least 30 to 60 minutes, which makes it much easier to handle and ensures the biscuits keep their shape in the oven.
- Roll and stamp: Preheat your oven to 180ºC/350ºF/gas 4. On a lightly floured surface, roll the dough out to about 5mm thickness, then stamp out your favorite shapes with a biscuit cutter and place them onto a lined baking tray.
- Bake to golden: Slide the trays into the oven and bake for 10 to 12 minutes, or until the biscuits are a very pale golden brown around the edges. Remove them to a wire rack and leave to cool completely before you even think about icing them.
- Mix the icing: Sift the icing sugar into a bowl and gradually stir in the warm water until you have a thick, smooth consistency that coats the back of a spoon. If you’re feeling creative, divide the icing into small bowls and dot in your chosen food colors.
- Decorate and set: Carefully spread or pipe the icing onto the cooled biscuits, scatter over any sprinkles while the icing is still wet, and leave to set for at least an hour until the surface is beautifully firm and shiny.
Recipe Tips
- How to get sharp edges: Always chill the dough before rolling; if the dough gets too warm while you are cutting out shapes, pop the tray back in the fridge for 10 minutes before baking.
- How to achieve the perfect icing: Ensure your icing sugar is sifted to remove lumps, and add the water half a teaspoon at a time to prevent it from becoming too runny.
- Best way to handle sticky dough: Roll the dough between two sheets of parchment paper to prevent it from sticking to the rolling pin without adding too much extra flour.
- How to prevent tough biscuits: Mix the flour in until it is just incorporated; over-mixing develops the gluten and makes the biscuits hard rather than crumbly.
What To Serve With Mary Berry Iced Biscuits Recipe?
This Mary Berry Iced Biscuits Recipe is a delicate, sweet treat that needs a classic pairing! A hot cup of English Breakfast Tea or an Earl Grey is the traditional choice to balance the sugary icing. For a lighter touch, a side of Fresh Summer Berries adds a lovely tartness that contrasts with the buttery biscuit! A cold Glass of Milk or a Homemade Lemonade pairs wonderfully with the sweet, vanilla-scented crumb.
How To Store Mary Berry Iced Biscuits Recipe
- Room Temperature: Store the iced biscuits in an airtight container for up to 5 days.
- Layering: Use sheets of parchment paper between layers of biscuits to prevent the icing from sticking or smudging.
- Freeze: You can freeze the un-iced biscuits for up to 3 months; thaw and ice fresh for the best results.
Mary Berry Iced Biscuits Recipe Nutrition Facts
- Calories: 120 kcal per biscuit
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 5mg
- Total Carbohydrates: 18g
- Protein: 1.5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
You can, but the flavor will not be as rich or “short.” For Mary Berry’s signature melt-in-the-mouth texture, unsalted butter is highly recommended.
The icing was likely too thin. Add more sifted icing sugar a tablespoon at a time until the mixture is thick enough to hold its shape when piped or spread.
The egg yolk acts as a binder and adds richness to the dough. If you omit it, the biscuits will be more like a traditional shortbread—delicious, but slightly more crumbly.
Try More Recipes:
- Mary Berry Easter Biscuits Recipe
- Mary Berry Viennese Biscuits Recipe
- Mary Berry Lemon Biscuits Recipe
Mary Berry Iced Biscuits Recipe
Description
Crispy vanilla-scented butter biscuits stamped into elegant shapes and decorated with a colorful, smooth glacé icing.
Ingredients
Instructions
- Cream butter and sugar until pale; whisk in egg yolk and vanilla.
- Fold in flour to form a dough, wrap, and chill for at least 30 minutes.
- Preheat oven to 180ºC and roll dough to 5mm thickness on a floured surface.
- Cut out shapes and bake for 10-12 minutes until pale golden.
- Sift icing sugar and whisk with water to create a thick, smooth paste.
- Ice the cooled biscuits and add sprinkles before the icing sets.
Notes
- Chill the dough thoroughly for the sharpest shapes.
- Don’t overwork the pastry or it will become tough.
- Serve immediately for the best crunch.
