Additional Ingredients

How to make Birthday Biscuits

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1. Line two or three baking trays with greaseproof paper.
2. Place all the ingredients in a bowl and mix with a spoon. Once blended use your hands to thoroughly knead the dough Wrap the dough in cling film and leave in the fridge for 30 minutes
3. Heat the oven to 170°C/150°C fan/gas 4. To roll out the cookies, sprinkle a little flour on your work surface and knead a little dough at a time, leaving the rest in the fridge till you are ready to use it. When making iced biscuits it's best to make them quite thick, so that they can be handled easily.
4. If possible use spacers to roll out the cookies to an even thickness. It gives a more professional look. Cut out your desired shape, place the cookie on a piece of baking parchment and then place the baking tray in the fridge. By cooling the tray and cookies they are less likely to spread when cooking and it prevents them from losing their shape.
5. Bake the cookies for 8 to 15 minutes depending on size and thickness but until they are just golden brown at the edges Leave to cool on the tray for 5 minutes before transferring to a wire rack.
6. Icing your cookies: Roll out Ready To Roll icing till it is really thin- about 1-2mm thick. Then use the same cutter as you used for the cookie to cut out the letter, shoe or handbag. Lift each piece of icing as you go so you can ensure that the edges are clean and sharp and there is no 'fraying' which will look messy once it is on the biscuit.
7. To get a sharp edge, make sure that you have enough icing sugar under the icing when you roll it out, to prevent the shape from sticking to the surface and when cutting out the shape move it around a little bit. If you need to remove any fray from the edges place the icing flat on your hand and with a soft bristled brush sweep the edges so the fray goes underneath. Do this lightly or you will make indents in the shaped icing.
8. When ready, place the icing on a dampened sponge so that it becomes moist- not wet, then position on the biscuit. Use the palm of your hand to smooth the icing and leave to set dry for a few hours. Repeat for each biscuit and then go back to add buckles, bows etc afterwards.
9. To add the glitter Dampen a soft bristled brush with clear alcohol and cover the surface of the icing. Then with another dry brush apply the glitter. Edible glitter goes a long way so start slowly as you can always add more but it\'s very difficult to remove it.
10. If you just want a soft shimmer use a soft brush to apply lustre powder as soon as you have put the icing on the biscuit - while it is still soft. You won't need any alcohol to make this stick, it just does. For a finishing touch add tiny edible stars (available at Lakeland.co.uk) to the shoes.
11. Tip If you want to keep the biscuits you can use a little royal icing under each biscuit to 'stick' it to some covered card. It's a great way to say 'happy birthday' without having to over handle the cookies

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