British · serves 2
Iced Gems
Fifty tiny biscuits with a piped icing hat. Entirely pointless and children adore them.
Ingredients
- 150g butter, softened
- 55g caster sugar
- 135g cornflour
- 140g plain flour
- 3 tsp milk
- Icing: 335g icing sugar, 30ml water, food colouring
Method
- Cream butter and caster sugar until pale and fluffy.
- Sift both flours in, then the milk gradually, to a soft dough.
- Roll a quarter at a time to 4mm and cut 2.5cm rounds.
- On a lined tray with small gaps, then 15-20 minutes in the fridge.
- 150°C for 10 minutes. They stay pale — that's correct.
- Cool completely.
- Beat the icing stiff enough to hold a peak, colour it, and pipe a small star onto each. Too loose and it slides off.
- Leave several hours to set hard.