Blazer Biscuits

  • Total Time

    • Prep Time

    • Bake Time

  • Serves



These cute biscuits are a great way to utilise your Christmas jumper cookie cutters all year round. We have styled our blazers on the fashion trend setters of the baking world Prue Leith and Paul Hollywood, but the possibilities are endless. Perhaps you could create suit biscuits for Father's Day?


  1. Sieve the flour, baking powder and salt into a bowl and set aside.

    • 200g Plain White Flour (We use Allinson)
    • ½ tsp Baking powder
    • ½ tsp Salt
  2. In a large bowl cream the butter and sugar until pale. Beat in the egg and vanilla extract.

    • 90g Butter (unsalted) (softened)
    • 100g Unrefined Golden Caster Sugar (We use Billington's)
    • 1 Egg(s) (free range)
    • ½ tsp Vanilla Extract (We use Nielsen Massey)
  3. Add the dry ingredients (i.e flour mix) to the butter mix and blend until the dough is formed. Wrap the biscuit in clingfilm and chill for at least one hour.

  4. Preheat the oven to 170°C (150°C fan, gas mark 3) Roll the dough out on a lightly floured surface to about 0.5cm.

  5. Using a jumper shaped cookie cutter, cut out the biscuits and transfer to a baking sheet. Roll up the trimming and repeat to make more biscuits. Bake for 8-12 minutes until golden.

  6. Remove and transfer to a cooling rack and leave until completely cool before decorating.

  7. To decorate mix together a few drops of water with icing sugar to make a thick icing. Only add a tiny amount of water as you can always add more if needed to thin out your icing. If too much water is added, add more icing sugar to thicken.

    • 500g Icing Sugar (We use Silver Spoon)
  8. Colour your icing with a small amount of food colouring until you reach the desired colour. Spoon the icing into a piping bag and snip a tiny amount off the end of the bag, enough to pipe a rim of icing around the outline of your biscuits.

    • Bottle Food colouring (various colours)
  9. Pipe around the outline of the blazer and any detail down the centre and allow the icing to dry. Any remaining icing in your piping bag can be squeezed back into a bowl and thinned down in consistency by adding a drop more water, this will then be used to fill in the lines.

  10. Once the icing is dry, pipe inside the lines, using the back of a teaspoon to help spread out the icing evenly. To create a pattern, pipe using a bag of alternate coloured icing. To give a tie dye effect, lightly drag a cocktail stick through the icing (before it sets) to blend the colours together.

  11. Allow the icing to set before serving.

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