Make Bespoke Wedding Biscuits

Wednesday evening was very stressful. After a long day at work, and constant back and forth texts to my Dad requesting that he please pick up ROYAL ICING because he had my car and no shop in my village stocked it, he turned up at half 7 with Regal Icing. I nearly killed him, but with some deep breathing exercises and some pummelling of the biscuit dough to let out my rage I got into my car and drove a million miles to the only shop that I knew stocked my elusive icing. Twas a nightmare. But with some Bill Withers blaring out of my speakers (Just the twooooo of us!) all was well and I soon zipped home to finish icing the wedding biscuit ‘tasters’ I was doing for a friend of my Mum’s. She wants them to be her wedding favours, with each guest’s name iced perfectly in the centre of a vanilla flavoured biscuit. Honestly, it’s not as easy as it looks! But in the end they tasted and look pretty special, if I do say so myself!


275g plain flour

100g self raising flour

125g granulated sugar

125g salted butter

125g golden syrup

1 large egg

Makes about 20-25 biscuits

  • Preheat oven to 170 degrees (fan)
  • Sift both flours and add the sugar
  • Add the butter and use fingertips to rub ingredients together until you form breadcrumbs
  • Make a well in the mixture and add the egg
  • Mix well, adding the golden syrup and continue mixing
  • A dough should have formed by now – split the dough and squash into 2 even sized flat discs
  • Place each disc of dough between 2 sheets of parchment paper and roll 5mm thick
  • Put into the fridge for 20-30 mins
  • After this, pull out the thin 5mm thick discs and cut out as many heart shapes as possible
  • Place into the oven for around 14 minutes

For the Icing I just used a packet of Royal Icing and followed the instructions on there to get the right consistencies of icing. You need to buy a few icing bags (can get these from most big superstores) and have a couple of different sized icing nozzles and make two different types of icing: one that is very runny and one that is quite sturdy (the pink icing).

Add only a little bit of water to some Royal Icing and a few droplets of pink colouring. Once you have a consistency of icing that disappears on the surface of the icing only after 10 seconds you are ready to draw a pink outline around your heart.

Leave to dry for about half an hour to an hour. Put your icing bag of this icing to one side. In the meantime, use a separate bowl and make some Royal Icing that is runny and it’s natural colour (white). You simply make this icing more runny by slowly, slowly adding more water. Don’t make it too runny, otherwise it will be a nightmare to ‘fill’ your biscuits and it will run over the strict pink boundary line! Once at the right consistency, spoon a little bit onto the biscuit and use the back of a teaspoon to push the white icing to the edges of the biscuit, filling it all up with lovely white icing.

You need to leave this to dry for about 3 or 4 hours. It does take time to dry because it is quite a wet mixture. Once the white icing is dry, you can pick up your icing bag full of pink icing and do your best to draw symbols or write names!