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Brown sugar biscuits
Makes: 10-12
Prep time: 55 minsTotal time: 
Recipe photograph by Catherine Frawley
Brown sugar biscuits
These melt-in-the-mouth treats can be used as place-settings or displayed on a platter or along a mantlepiece
Makes: 10-12
Prep time: 55 minsTotal time:
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Nutritional information (per serving)
Calories
278Kcal
Fat
11gr
Saturates
6gr
Carbs
41gr
Sugars
25gr
Fibre
1gr
Protein
3gr
Salt
0gr
Abigail Spooner
Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
For the biscuits
- 250g plain flour, plus extra for dusting
- 150g cold unsalted butter, diced
- 75g light brown sugar
- 1 large egg, separated
- 2 tbsp demerara sugar
To decorate
- 200g icing sugar
- food colouring gel or paste to match your colour scheme - check your food colouring is vegetarian, if required
- gold sugar sprinkles, optional
Step by step
Get ahead
The iced biscuits will keep for up to 5 days in an airtight container.
- Sift the flour into a large bowl and add a pinch of salt. Rub the butter into the flour until it resembles fine breadcrumbs. Add the light brown sugar, egg yolk and vanilla and continue to rub the ingredients together until fully incorporated. Bring together into a ball then roll out the dough between 2 sheets of baking paper until 3-5mm thick. Chill for 30 minutes or until firm.
- Line 2 trays with baking paper. Cut out stars from the dough using cutters (about 11cm across). Re-roll any offcuts. Transfer to the lined trays. Mix the egg white with 1 tablespoon of cold water; brush onto the stars. Sprinkle with demerara sugar, and chill for 30 minutes. Meanwhile, preheat the oven to 200°C, fan 180°C, gas 6.
- Bake the stars for 12-14 minutes until golden and a sandy consistency. Leave to firm up for 10 minutes before transferring to a wire rack to cool completely.
- To decorate, sift the icing sugar into a bowl and gradually stir in 2 tablespoons of water until you have a fairly thick but pipeable consistency. Divide the icing between two bowls and tint one to your chosen shade.
- Transfer some of each icing into a piping bag fitted with a fine plain nozzle. Pipe either straight lines or dots around the edge of the biscuits, adding gold sugar sprinkles while the icing is still wet. For the fully-iced biscuits, slightly thin down the icing that's left in the bowls with a little water, then spoon into the line-edged biscuits, to flood them. When dry, pipe contrasting coloured names in the centre of each star and add any other decorative touches that you want. Leave to set.