Bridesmaid Wedding Biscuits

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

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).

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

Preheat the oven to 180°C (fan 160°C, gas mark 4). Once chilled, roll out the dough to 1cm thickness and using a heart shaped cutter, cut out each biscuit.

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

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

For the decoration, roll out the ivory sugar paste and cut into a heart shape.

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

Roll out the pink sugar paste icing and layer this on top of the ivory icing, using water to stick. You will need to trim some of the top to make the dress shape.

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