Iced Gem Biscuits are a beloved British classic: crisp, buttery little biscuits topped with a swirl of brightly colored, hard-set icing. They’re a nostalgic tea-time treat that is surprisingly simple to make at home, and the recipe below yields a batch that’s both charming and delicious. The biscuit base is firm enough to hold the icing, yet crumbles beautifully when you bite into it, making them perfect for parties, lunchboxes, or a whimsical afternoon snack.
Ingredients
- 1 ¾ cups (220 g) all-purpose flour, plus extra for dusting
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cups (180 g) powdered sugar, sifted
- 2–3 tablespoons (30–45 ml) water or milk
- ¼ teaspoon almond extract (optional)
- Food coloring (red, blue, yellow, green, or your choice)
Instructions
- Make the biscuit dough: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes. Add the egg yolk, vanilla extract, and salt, and beat until combined.
- Add the flour: Gradually mix in the flour until a dough forms. It should come together into a soft, non-sticky ball. If it feels too dry, add a teaspoon of cold water; if too sticky, add a little more flour.
- Chill the dough: Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes (this helps prevent spreading).
- Preheat and roll: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. On a lightly floured surface, roll the dough out to about ¼-inch (6 mm) thickness.
- Cut the biscuits: Use a small round cutter (about 1 ½ inches / 4 cm) to cut out as many biscuits as possible. Gather the scraps, re-roll, and cut again. Place the biscuits about 1 inch apart on the prepared baking sheets.
- Bake: Bake for 10–12 minutes, or until the edges are just starting to turn golden. The centers should look dry but not browned. Remove from the oven and let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Make the icing: In a medium bowl, whisk together the powdered sugar, 2 tablespoons of water or milk, and the almond extract (if using). Add more liquid, a few drops at a time, until the icing is thick but spreadable—it should hold a ribbon shape when drizzled from the whisk.
- Color the icing: Divide the icing into separate small bowls, one for each color you want. Add a drop or two of food coloring to each and mix well. For a classic look, use bright pink, blue, yellow, and green.
- Ice the biscuits: Using a small offset spatula or a butter knife, spread a thin layer of icing over the top of each cooled biscuit, or use a piping bag with a small round tip to create a swirl pattern. For the traditional gem look, pipe a spiral starting from the center and working outward.
- Set the icing: Place the iced biscuits on a wire rack and let them sit at room temperature for about 1 hour, until the icing is completely hard and set. (You can speed this up in the refrigerator for 20 minutes, but room temperature gives a shinier finish.)
Tips
- Chill the dough well: Don’t skip the chilling step—it makes the dough easier to roll and prevents the biscuits from spreading too much in the oven, which would distort the shape and make the icing harder to apply.
- Adjust icing consistency: If the icing is too thick, it will be hard to spread and may crack when set. If it’s too thin, it will run off the biscuits. Aim for a consistency similar to honey—thick but still pourable.
- Use gel food coloring: Liquid food coloring can thin the icing too much. Gel colors give vibrant shades without altering the consistency.
- Store properly: Once the icing is set, store the biscuits in an airtight container at room temperature. They’ll stay crisp for up to a week. Avoid refrigerating them, as that can make the icing sticky.
Serving Suggestions
Iced gem biscuits are perfect for afternoon tea, children’s parties, or as a colorful addition to a cookie platter. Serve them on a pretty cake stand with a pot of tea or a glass of cold milk. They also make lovely homemade gifts—pack them in a decorative tin or box lined with parchment paper.
Variations
- Lemon zest: Add 1 teaspoon of finely grated lemon zest to the biscuit dough for a citrusy twist.
- Chocolate icing: Replace 2 tablespoons of the powdered sugar with unsweetened cocoa powder for a chocolate version.
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend. The dough may be slightly more delicate, so chill it longer before rolling.
- Pastel shades: For a softer look, use pastel food coloring and add a tiny drop of white food coloring to the icing.
Storage and Reheating
Store iced gem biscuits in an airtight container at room temperature for up to 1 week. They do not need reheating; in fact, reheating would melt the icing. If you want to make them ahead, you can bake the plain biscuits and freeze them (un-iced) for up to 3 months. Thaw at room temperature, then ice as directed. The iced biscuits themselves are not suitable for freezing, as the icing may crack or become sticky.
Frequently Asked Questions
Can I use salted butter instead of unsalted? Yes, just reduce the added salt to ⅛ teaspoon, or omit it entirely. The biscuits will still taste great.
Why did my biscuits spread too much? The dough was likely too warm. Make sure to chill it thoroughly before rolling, and if your kitchen is warm, chill the cut biscuits on the baking sheet for 10 minutes before baking.
How do I get the icing to set hard? The key is using enough powdered sugar and letting the biscuits dry completely at room temperature. If the icing stays soft, it may be too thin—add a little more powdered sugar and try again.
Can I use a different shape? Absolutely! While the classic is round, you can use any small cookie cutter—stars, hearts, or flowers. Just adjust the baking time slightly if the shapes are larger or smaller.
Can I make the dough ahead of time? Yes, you can make the dough and refrigerate it for up to 3 days, or freeze it for up to 3 months. Thaw overnight in the fridge before rolling.
What if I don’t have almond extract? You can omit it or replace it with an equal amount of vanilla extract. The icing will still be delicious.
Related
- Chicken Tender Recipes: 5 Easy Dinners
- Pimento Cheese Stuffed Celery Sticks Recipe
- Pimento Stuffed Celery: Classic Appetizer Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).