Baking Tropical Fruit Biscuits with Biscuiteers
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  • Biscuiteers' Tropical Fruit Biscuits


    Summer is hotting up so we're embracing the tropical temperatures with a little help from our friends at Biscuiteers. Biscuiteers are a London based gifting company that specialise in hand-iced biscuits, cakes and chocolates, whose delicious treats are always a delight to receive in the post. If you’re looking for the perfect accompaniment for your summer picnic or BBQ, their tropical biscuits are just the answer, and Biscuiteers have put together this simple step-by-step guide so you can make them at home. If, however, your icing skills leave a lot to be desired, enter our latest competition where you can win a ticket to the Biscuiteers School of Icing plus £250 to spend at OKA.

     

    Time to get baking…

    First of all, bake a batch of vanilla biscuits using Biscuiteers vanilla biscuit dough recipe, which is very easy to make and includes a handy guide for rolling and cutting your dough. The Biscuiteers use special cutters to create the pineapple design, but you can make one of your own by drawing a template and cutting around the dough. The lemon, kiwi, oranges and limes can all be made using a circle cutter and chopping the dough in half to create a semi-circle or ‘slice’.

     

    Preparing the icing...

    Once your Tropical Fruit biscuits have come out of the oven and cooled down, the fun can really begin. You will need to make a batch of line icing to create the detail and flood icing to create the main colours.

    Line Icing Top Tip: Your line icing will need to be the consistency of toothpaste.
    Flood Icing Top Tip: Your flood icing needs to be a slightly looser constancy, more like a thick custard.

    Mix a lime green, yellow, white, dark green, hot pink and a golden colour for your line icing and a hot pink, lime green, yellow, dark green, gold and white for your flood icing. Biscuiteers recommend using professional paste colours over liquid food colouring which tends to alter the texture of the royal icing.

     

     

    How to ice your own pineapple biscuits

    Step 1: Draw the outline on your pineapple biscuits with green and gold line icing. This creates the 'walls' so that your flood icing won’t escape. Let this dry for around 10 minutes at room temperature.

    Step 2: Flood the green top and base of the pineapple with your green and gold colours. Put in an oven set to the lowest temperature (usually around 50°C) on a metal baking tray for 40 minutes or until the flood icing is set hard. Don't worry, the biscuits will not bake any further - the low heat dries the icing to create that glossy, professional finish.

    Step 3: Once the biscuits are completely cool, add the details on top using the dark green line icing to create texture on the leafy part of the pineapple, and the gold line icing to create the grid effect on the base of the pineapple.

    Step 4: Let the biscuits dry at room temperature for 10 minutes until the icing is set hard.

     

     

    How to ice your own watermelon biscuits

    Step 1: Draw the outline on your watermelon biscuits with green and pink line icing. This creates the 'walls' so that your flood icing won’t escape. Let this dry for around 10 minutes at room temperature.

    Step 2: Flood the ‘skin’ with dark green flood icing, and the ‘flesh’ with your hot pink flood icing. Put in an oven set to the lowest temperature (usually around 50°C) on a metal baking tray for 40 minutes or until the flood icing is set hard.

    Step 3: Once the biscuits are completely cool add your detail on top using the white line icing and black line icing to create the ‘pips’.

    Step 4: Let the biscuits dry at room temperature for 10 minutes until the icing is set hard.

     

     

    How to ice your own lemon biscuits

    Step 1: Draw the outline on your lemon biscuits using yellow line icing. This creates the 'walls' so that your flood icing won’t escape. Let this dry for around 10 minutes at room temperature.

    Step 2: Flood the whole circle in yellow flood icing.

    Step 3: When the yellow icing is still wet, outline the circumference of the biscuit with white flood icing, then put a circle in the middle of the biscuit.

    Step 4: Using a cocktail stick, mark out 9 segments by dragging it through the icing from the outside of the circle towards the centre.

    Step 5: Put in an oven set to the lowest temperature (usually around 50°C) on a metal baking tray for 40 minutes or until the flood icing is set hard.

    Step 6: Finish the biscuits by adding some ‘pips’ using your white line icing.

    Happy Baking!

     

    Don’t have time to create your own summer biscuits? Take a look at Biscuiteers ice lolly big biscuits card – or the exclusive OKA offer below.


    EXCLUSIVE OFFER FOR OKA CUSTOMERS

    Biscuiteers are offering £6 off your first biscuit tin when you place an order by 7th September using the code SUMMERBISC.

    With everything from ‘Congratulations in your exams’ to ‘Thanks for the holiday’, there’s something for every occasion.

     

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