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Wedding cake biscuit on a plate surrounded by flowers.

Orange blossom wedding cake cookies

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5 stars based on 1 ratings

Wedding favours don’t need to be expensive when you can bake your own. These cute wedding cake shaped cookies will complete your wedding breakfast and can be decorated to match the colour and decor of your special day. You can swap the subtle flavour of orange blossom water for vanilla extract if prefered.

Key Information

  • Prep:
  • Bake:
  • Serves:15
  • Skill level:easy

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Ingredients

For the cookies

  • 250g 8⅞ oz Butter (unsalted)
  • 140g 5 oz Unrefined golden caster sugar (we use Billington's)
  • 1 1 Egg yolk(s) (free range)
  • 1tsp 1tsp Orange blossom water (we use Nielsen-Massey)
  • 300g 10⅝ oz Plain white flour (we use Allinson)

For the decoration

  • Apricot jam warmed
  • White sugar paste icing
  • Blue sugar paste icing
  • Royal icing sugar (we use Silver Spoon)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Mix together the butter and sugar, then add the egg yolks and vanilla extract. Beat the ingredients together until incorporated.

    Ingredients for this step

    • 250g 8⅞ oz Butter (unsalted)
    • 140g 5 oz Unrefined golden caster sugar (we use Billington's)
    • 1 1 Egg yolk(s) (free range)
    • Vanilla extract
  2. Classic mode Step 2

    Add the flour and using a wooden spoon bring the mixture together until it forms a dough (you may want to use your hands to make it easier)

    Ingredients for this step

    • 300g 10⅝ oz Plain white flour (we use Allinson)
  3. Classic mode Step 3

    Wrap the dough in cling film and chill for 30 minutes.

  4. Classic mode Step 4

    Preheat the oven to 180°C (160°C fan, gas mark 4)

  5. Classic mode Step 5

    Once the dough is chilled, rolled out to 1cm thickness and using a wedding cake shaped cutter, cut out each biscuit.

  6. Classic mode Step 6

    Place on a lined baking sheet then bake for 15 minutes until golden.

  7. Classic mode Step 7

    Once baked, remove from the oven and allow to cool on a wire rack.

  8. Classic mode Step 8

    Roll out the white sugar paste and cut into a wedding cake shape using the cutter.

    Ingredients for this step

    • White sugar paste icing
  9. Classic mode Step 9

    Brush the biscuit with warm apricot jam and cover with the sugar paste.

    Ingredients for this step

    • Apricot jam warmed
  10. Classic mode Step 10

    Roll out the blue icing and cut strips to act as ribbon around the cake. You can also cut out flowers using a floral cutter.

    Ingredients for this step

    • Blue sugar paste icing
  11. Classic mode Step 11

    Make up the royal icing and fill a piping bag. Snip a small hole and pipe the detail on the cake.

  12. Classic mode Step 12

    Leave the icing to set, then pack each cookie in a cellophane bag and tie with a ribbon to match the colour theme of the wedding. These cookies can be baked in advance and frozen (un-iced). We would recommend that these are eaten within 48 hours as they may start to become soft.