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Iced Gems

  • Time preparation 15 minutes, plus chilling
  • cook time 10 minutes, plus setting
  • Serve Serves 80

Remember these? We love these nostalgic treats - and being vegan, everyone can enjoy them!

Recipe taken from Great British Vegan by Aimee Ryan (White Lion Publishing, £20)
  • For the biscuits
  • 75g dairy-free butter
  • 2 tbsp caster sugar
  • 125g plain flour
  • For the icing
  • 5 tbsp aquafaba
  • 250g icing sugar, sifted
  • Food dyes in 4 assorted colours
  • Special Kit
  • A piping bag with a star-shaped nozzle

In a large bowl, beat the butter and sugar together until soft. Stir in the flour, bringing the mixture together to form a dough. Wrap and chill in the fridge for about 30 minutes.

Preheat the oven to 180ºC/160ºC Fan/Gas 4 and line two baking trays with greaseproof paper.

Once the dough is chilled, roll it out to ½ cm thick and use a 2 cm cookie cutter or a small bottle cap to cut out the biscuit bases. Transfer them to the baking tray.

Bake for 8–10 minutes until lightly golden, then transfer to a wire rack and leave to cool completely.

Make the royal icing by mixing the aquafaba into the icing sugar and stirring until you have a smooth, slightly firm icing. Divide evenly into four bowls and add your chosen food colourings to dye each a different colour, mixing well for an even tint.

Transfer the contents of one bowl to a piping bag with a star-shaped nozzle and pipe a small star onto a quarter of the biscuit bases. Repeat with the next colour until you have four different shades of iced gems.

Leave to set and harden for at least 1 hour before serving. Store in an airtight container for up to 2 weeks.

Ingredients

  • For the biscuits
  • 75g dairy-free butter
  • 2 tbsp caster sugar
  • 125g plain flour
  • For the icing
  • 5 tbsp aquafaba
  • 250g icing sugar, sifted
  • Food dyes in 4 assorted colours
  • Special Kit
  • A piping bag with a star-shaped nozzle

Method

In a large bowl, beat the butter and sugar together until soft. Stir in the flour, bringing the mixture together to form a dough. Wrap and chill in the fridge for about 30 minutes.

Preheat the oven to 180ºC/160ºC Fan/Gas 4 and line two baking trays with greaseproof paper.

Once the dough is chilled, roll it out to ½ cm thick and use a 2 cm cookie cutter or a small bottle cap to cut out the biscuit bases. Transfer them to the baking tray.

Bake for 8–10 minutes until lightly golden, then transfer to a wire rack and leave to cool completely.

Make the royal icing by mixing the aquafaba into the icing sugar and stirring until you have a smooth, slightly firm icing. Divide evenly into four bowls and add your chosen food colourings to dye each a different colour, mixing well for an even tint.

Transfer the contents of one bowl to a piping bag with a star-shaped nozzle and pipe a small star onto a quarter of the biscuit bases. Repeat with the next colour until you have four different shades of iced gems.

Leave to set and harden for at least 1 hour before serving. Store in an airtight container for up to 2 weeks.

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