Additional Ingredients

	Icing Sugar (Silver Spoon Homegrown) (for dusting)
500 grams	Royal Icing Sugar (Silver Spoon)
	Red Food Colouring
	Blue Food Colouring
	Silver Balls

How to make Royal Biscuits

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1. Set the oven to 180°C/160c fan/gas4. Lightly grease 2-3 baking trays.
2. Place the butter, flour, sugar and ginger in a food processor and blend until it makes fine crumbs. Add the egg yolks and continue to blend until the mixture clumps together. Alternatively, rub the butter into the flour until it forms bread crumbs, then stir in the sugar, ginger and egg yolks and beat with a wooden spoon until it forms a dough.
3. Turn out onto a lightly floured work surface and knead lightly into a ball. Wrap in cling film and chill for 30 mins.
4. Roll the mixture out on a lightly floured work surface, then using cutters cut out your crowns or flags.
5. Bake for 10-15 mins depending on size and thickness, or until just pale golden. Allow to cool for 10 mins on the baking trays then place on a cooling rack and cool completely.
6. To decorate: Make up the royal icing sugar according to the pack instructions to make a stiff icing that will hold it’s shape. Divide the icing in half. Place in covered bowls.
7. Mix one half with just enough water to make a very thick pouring consistency. Cover and set aside. Divide the thick white icing into 3 smaller bowls, and colour one portion with red and one with blue food colouring. Divide the thinner white icing into 3 smaller bowls, and colour one portion with red and one with blue food colouring. Keep all icings covered with cling film when not in use.
8. Place the thicker icings in piping bags fitted with small plain writing nozzles and pipe the outline around the biscuits. Allow to dry for 5 minutes. Then use the corresponding colour thinner icing to fill in the biscuit, Place the thinner icings in piping bags and snip the end then pipe it into the outline, using a cocktail stick to help it flow up to the edge and in any small areas. Pop any air bubbles with the cocktail stick too. Decorate with silver balls. Allow biscuits to dry overnight before storing in a cake tin.

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