Mary Berry Iced Biscuits

These biscuits nearly broke me the first time I made them.

I thought I was in for a simple bake—a bit of butter, a bit of flour, a quick mix, and ta-da! But no. The dough was sticky, the shapes puffed out like overinflated balloons, and my icing… let’s just say it looked like it had been applied by an enthusiastic toddler (no offence to toddlers).

But I stuck with it, fiddled with chilling the dough, swapped my ancient baking tray for a flatter one, and finally cracked the code. What I ended up with? Crisp, buttery biscuits that hold their shape beautifully and take icing like a dream.

Let me show you how I fixed the mess—and made these iced beauties my go-to for birthday boxes and rainy-day teatimes.

Why This One Works So Well

The trick to these is balance—of texture and temperature.

Most iced biscuit recipes skip the semolina, but it’s key here. It gives the biscuits that signature snap without making them dry. The lemon zest lifts the flavour just enough to keep them from being overly sweet once the icing goes on. And—this surprised me most—chilling the dough made more difference than I expected. Without it, they puff and spread. With it? Sharp edges, clean shapes, and less grumbling from me.

INGREDIENTS + WHY THEY MATTER

• Softened Butter – The base of the biscuit. Too cold and it won’t cream properly. Too melted? You’ll get greasy, misshapen biscuits.
• Superfine Sugar – Dissolves quickly, so you don’t get gritty dough. I tried granulated once and it wrecked the texture.
• All-Purpose Flour – Just the right strength for a tender but shape-holding biscuit.
• Semolina – Adds crunch and stops the biscuits from being cake-y. I tried skipping it once. Regret.
• Lemon Zest – Cuts through the sugar. Makes these feel lighter than they are.
• Egg – Binds everything. I tried one batch without it (don’t ask why) and the dough crumbled to bits.
• Confectioners’ Sugar – For the glacé icing. Sift it. Clumps are the enemy of a neat finish.
• Food Colouring (Optional) – I like using natural gel colours—less watery than liquid ones.

Want to Change It Up? Here’s How

• No Egg? Swap in 1 tbsp milk + ½ tbsp neutral oil. It works, but the dough’s a bit more fragile.
• Gluten-Free? I tested with a 1:1 GF flour blend and added a pinch of xanthan gum. Held together nicely.
• Flavour Twist: Swap lemon zest for orange or even a pinch of ground cardamom. Subtle but lovely.
• Icing Ideas: Add a drop of vanilla or lemon juice to the icing for extra depth.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Biscuits spread too much	Dough too warm	Chill for 30 mins before rolling
Icing melted off	Biscuits weren’t fully cooled	Wait till they’re completely cool
Uneven baking	Dough rolled too thick in places	Roll evenly to ⅛ inch—use spacers if needed

HOW TO MAKE MARY BERRY’S ICED BISCUITS

1. Preheat oven to 350°F (or 320°F fan). Grease two baking trays or line with parchment.
2. Cream butter + sugar until pale and fluffy—about 2–3 mins with an electric mixer.
3. Add flour, semolina, lemon zest, egg—mix until it just comes together. If it’s sticky, dust with a bit more flour.
4. Knead briefly, then wrap in clingfilm and chill for 30 mins.
5. Roll out on a lightly floured surface to ⅛ inch thick. Cut out shapes—stars, hearts, ducks, whatever brings you joy.
6. Bake for 10–12 minutes until edges are pale gold. Not brown. Pale.
7. Cool completely on a wire rack. Fully cool. I mean it.
8. Mix icing: Gradually stir water into the sifted sugar until smooth. Divide and colour if using.
9. Ice the biscuits: Either dip, pipe, or smear with a spoon. Let dry at room temp.

TIPS FROM MY KITCHEN

• I bake one tray at a time, middle shelf only—better heat distribution.
• If you don’t have semolina, polenta (the fine kind) does the job in a pinch.
• Don’t overmix the dough—it toughens quickly.
• Add just enough water to the icing—it should flow slowly from the spoon.

STORAGE + SERVING

• Storing: Airtight tin, up to a week. I don’t refrigerate—they go soft.
• Freezing: Freeze un-iced biscuits for up to 2 months. Ice after defrosting.
• To Serve: With tea, obviously. But also great with berries and whipped cream as a DIY dessert stack.

FAQs

Q: Can I use margarine instead of butter?
A: You can, but you’ll lose that rich flavour and crisp edge. I wasn’t impressed when I tried it.

Q: Why did my biscuits turn out soft?
A: Most likely underbaked or too thick. Give them a full 10–12 minutes and watch for those golden edges.

Q: Can I make these ahead for a party?
A: Absolutely. I bake and ice the day before—store flat in layers with parchment.

Q: Do I need piping bags for the icing?
A: Nope. A small spoon or zip-top bag with the corner snipped works fine.

Try More Recipes:

• Mary Berry Apple and Pear Pie
• Mary Berry Chocolate Ganache Cake
• Mary Berry Lemon and Passion Fruit Traybake
• Mary Berry Posh White Chocolate Shortbread Biscuits