The perfect Mother's Day Biscuits

In the words of our friends at brilliant hand-iced biscuit company, Biscuiteers, “why send flowers when you can send biscuits?!” Well, now you can send both! Make your mum a Mother’s Day biscuit bouquet, using their recipe and icing guide.

Equipment you will need:

• Rolling pin
• Flower shaped  cutters
• Wood pop sticks
• Wooden skewer
• Baking tray
• Piping bags
• Paste colours (we're using Christmas Red, Tangerine and Pink)
• Squeezy bottles
• Paper gift tags

How to make the biscuits

1. Make your dough and let it rest in the fridge for 1 hour.

2. Preheat your oven to 180ºC/gas mark 3.

3. Roll your dough to a thickness of 1cm on a non-stick surface and rub some cornflour on your rolling pin. 

4. Cut out your flower biscuits. You can use all different flower shaped cutters or one design.

5. Once you have cut out all the biscuits you'll need to insert the wooden biscuit pop sticks into the middle of the dough, twisting until it reaches halfway up the biscuit dough. It is important to do this carefully otherwise the stick could poke out the dough, and as a result, not hold the weight of the biscuit once cooked. You need to make sure the wooden stick is completely encased by the dough. 

6. Repeat step 5 until all flower biscuits have a stem. Place all the biscuits on your baking tray on the middle shelf of your oven and bake for 15 minutes or until golden brown.

7. Remove from the oven and place the biscuits on a drying rack until cold to touch. Turn your oven down to 50ºC.

8. Whilst the biscuits are drying, make your flood and line icing. You will need to make a pink and red for the flood icing colours, and pink, red and white for your line

9. Outline your flower biscuits using pink line icing and set to one side to dry for 10 minutes at room temperature. This line forms the wall, so that your flood icing stays in place.

10. Flood your biscuits using your runny icing in the squeezy bottles. You can use the nib of the bottle to guide the icing into place. Burst any air bubbles with your cocktail stick.

 11. When the icing is still wet, use a complementary colour such as orange, and draw a circle just inside the petals. Distort the circle by dragging your cocktail stick from the centre of the flower towards the petal, then dragging the stick from the top of the petal towards the centre of the biscuit. You can use these techniques to create lots of different designs.

12. Place the biscuits in the oven which you have already pre-set to 50ºC for 40 minutes, or until the icing has set hard. Don't be worried about putting the iced biscuits back in the oven. The oven will not cook the biscuit further. We use ovens to speed by the drying process and create a glossy smooth finish on the icing.

13. Once the icing has set hard, and they are cool, you can add more decoration on top, try adding some white line, dabbing into glimmer sugar and tapping off the excess, for extra pizazz.

14. Arrange your flowers in a vase, or tie them all together using ribbon. Much tastier than flowers!