Floral biscuit tiles
Makes: 16
Prep time: 45 minsTotal time: 
Recipe photograph by Martin Poole
Floral biscuit tiles
Bake and decorate these zesty biscuits for the perfect spring gift
Makes: 16
Prep time: 45 minsTotal time: 
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Nutritional information (per serving)
Calories
176Kcal
Fat
8gr
Saturates
4gr
Carbs
23gr
Sugars
17gr
Fibre
0gr
Protein
2gr
Salt
0.2gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the biscuits
- 125g soft salted butter
- 50g golden caster sugar
- zest of 1 orange
- 125g plain flour, plus extra to dust
- 50g ground almonds
For the decoration
- 225g icing sugar, sifted
- 1 egg white
- a variety of gel or paste food colourings (we used a mix of pink, purple, yellow and green)
Step by step
Get ahead
The biscuits keep for at least a week in an airtight container.
- Preheat the oven to 180°C, fan 160°C, gas 4 and line 2 baking sheets with baking paper. To make the biscuits, beat the butter and sugar together until light and fluffy then add the orange zest. Add the flour and ground almonds and mix to a soft dough.
- On a lightly floured surface, roll out the dough to a thickness of approximately 5mm, then use a 5cm hexagonal cutter to stamp out 16 biscuits (re-rolling as needed). Transfer to the lined baking trays, then chill for 30 minutes, so that the biscuits hold their shape during cooking. Bake for 12 minutes or until golden. Leave on the trays for 5 minutes before transferring to a wire rack to cool completely.
- For the decoration, whisk together the icing sugar and egg white until you have a thick paste. Put a couple of tablespoons of the mixture into a disposable piping bag and cut just the tip off so you have a very small opening. Pipe a line of icing around each of the biscuits, to create a border for the flood icing. Leave to set for 5 minutes.
- Add a little water to the remaining icing until you have a pouring consistency, then put the mixture in a piping bag. Cut off the tip and then carefully flood the fluid icing inside the border of each biscuit. Leave to set completely.
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To decorate, use the gel food colourings to paint differently coloured flowers on the biscuits, painting the separate letters of ‘S P R I N G’ on six of the biscuits. You can let the colourings down with a splash of water to create a more watercolour-like finish. Leave to set and dry completely.
This recipe contains raw egg white. Use vegetarian food colourings if required.
