Mary Berry’s Iced Biscuits are made with butter, superfine sugar, all-purpose flour, semolina, lemon zest, and a beaten egg, with confectioners’ sugar for decoration. This delightful Iced Biscuits recipe creates a tasty and sweet treat that takes about 55 minutes to prepare and can serve up to 20 people.
This Iced Biscuits Recipe Is From Fast Cakes Cookbook by Mary Berry
Mary Berry Iced Biscuits Ingredients
- ½ cup (4 oz/114g) softened butter
- ½ cup (4 oz/100g) superfine sugar
- 1¾ cups (7 oz/200g) all-purpose flour
- 2½ tbsp (1 oz/25g) semolina
- Finely grated zest of 1 lemon
- 1 large egg, beaten
For Decoration:
- 2 cups (8 oz/225g) confectioners’ sugar, sifted
- Food coloring (optional)
How To Make Mary Berry Iced Biscuits?
- Preheat the Oven: Preheat your oven to 350°F (or 320°F for convection). Lightly grease two or three large baking sheets.
- Prepare the Dough: Combine the butter and superfine sugar in a large bowl. Beat with an electric mixer until well blended. Add flour, semolina, lemon zest, and beaten egg. Continue to beat until the dough forms. Turn out onto a lightly floured surface and knead until smooth.
- Roll and Cut the Dough: Roll out the dough to an ⅛ inch thickness. Cut out shapes using your preferred cutters. Transfer the biscuits to the prepared baking sheets with an offset spatula. Re-roll and cut the trimmings until all the dough is used.
- Bake: Bake in the preheated oven for about 10 minutes, or until the edges just begin to turn golden brown.
- Cool the Biscuits: Use an offset spatula to lift the biscuits onto a wire rack. Cool completely before icing.
- Prepare the Icing: Mix the sifted confectioners’ sugar with enough water to create a smooth glacé icing. Add food coloring if desired. Spread the icing over the cooled biscuits to decorate.
Recipe Tips:
- Chill the Dough: Refrigerate the dough for about 30 minutes before rolling it out. This makes it easier to handle and prevents spreading during baking.
- Roll Evenly: Roll the dough to an even thickness of ⅛ inch. This ensures the biscuits bake uniformly and have a consistent texture.
- Use an Offset Spatula: Transfer the cut-out biscuits to the baking sheets with an offset spatula to avoid misshaping the biscuits.
- Cool Completely: Allow the biscuits to cool completely on a wire rack before icing. This prevents the icing from melting and ensures a clean finish.
- Adjust Icing Consistency: Add water to the confectioners’ sugar gradually until you reach a smooth, spreadable consistency. This helps in creating a neat and even icing layer.
What To Serve With Iced Biscuits?
These sweet Iced Biscuits pair well with a cup of tea, a glass of milk, fresh fruit, or a bowl of yogurt. They can also be enjoyed alongside a variety of jams, a selection of cheeses, honey, or a fruit compote for a tasty afternoon snack.
How To Store Leftovers Iced Biscuits?
- Refrigerate: Cool the leftovers iced biscuits to room temperature before storing them in an airtight container. They can stay fresh in the refrigerator for up to a week.
- Freeze: Cool the leftovers iced biscuits completely before freezing. Place them in a freezer-safe container or bag and freeze for up to three months. Thaw at room temperature for about an hour before serving.
Mary Berry Iced Biscuits Nutrition Facts
Serving Size: 1 biscuit (out of approximately 20)
- Calories: 130
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 20mg
- Sodium: 50mg
- Potassium: 40mg
- Total Carbohydrate: 20g
- Dietary Fiber: 0g
- Sugars: 10g
- Protein: 2g
More Mary Berry Recipe:
- Mary Berry Granny’s Little Shortbread Biscuits
- Mary Berry Ginger Oat Crunch Biscuits
- Mary Berry Chocolate Eclairs
Mary Berry Iced Biscuits
Description
Mary Berry’s Iced Biscuits are made with butter, superfine sugar, all-purpose flour, semolina, lemon zest, and a beaten egg, with confectioners’ sugar for decoration. This delightful Iced Biscuits recipe creates a tasty and sweet treat that takes about 55 minutes to prepare and can serve up to 20 people.
Ingredients
For Decoration:
Instructions
- Preheat the Oven: Preheat your oven to 350°F (or 320°F for convection). Lightly grease two or three large baking sheets.
- Prepare the Dough: Combine the butter and superfine sugar in a large bowl. Beat with an electric mixer until well blended. Add flour, semolina, lemon zest, and beaten egg. Continue to beat until the dough forms. Turn out onto a lightly floured surface and knead until smooth.
- Roll and Cut the Dough: Roll out the dough to an ⅛ inch thickness. Cut out shapes using your preferred cutters. Transfer the biscuits to the prepared baking sheets with an offset spatula. Re-roll and cut the trimmings until all the dough is used.
- Bake: Bake in the preheated oven for about 10 minutes, or until the edges just begin to turn golden brown.
- Cool the Biscuits: Use an offset spatula to lift the biscuits onto a wire rack. Cool completely before icing.
- Prepare the Icing: Mix the sifted confectioners’ sugar with enough water to create a smooth glacé icing. Add food coloring if desired. Spread the icing over the cooled biscuits to decorate.
Notes
- Chill the Dough: Refrigerate the dough for about 30 minutes before rolling it out. This makes it easier to handle and prevents spreading during baking.
- Roll Evenly: Roll the dough to an even thickness of ⅛ inch. This ensures the biscuits bake uniformly and have a consistent texture.
- Use an Offset Spatula: Transfer the cut-out biscuits to the baking sheets with an offset spatula to avoid misshaping the biscuits.
- Cool Completely: Allow the biscuits to cool completely on a wire rack before icing. This prevents the icing from melting and ensures a clean finish.
- Adjust Icing Consistency: Add water to the confectioners’ sugar gradually until you reach a smooth, spreadable consistency. This helps in creating a neat and even icing layer.
Mary Berry Iced Biscuits