I’ve been wanting to bake these for super long, and found the perfect reason to do so when my brother recently had a Racial Harmony Day party at his kindergarten.
Iced gems were a childhood favourite, and in Singapore, they sold these in big gold biscuit tins. Each packet of iced gems was precious, and when we finally got our hands onto them, I always ate the biscuit first and then let the icing melt in my mouth!
- 70g icing sugar
- 1/2 tsp vanilla extract
- 1 small egg yolk
- 125g butter, cut into small cubes
- 190g plain flour, sieved
- Royal icing sugar*
- Heat oven to 190C/fan 170C/gas 5 and line your baking sheet with non-stick baking paper
- Whisk the butter until smooth
- Add in the icing sugar, vanilla extract and egg yolk into a mixing bowl, and whisk until smooth
- Add the flour and mix into a firm dough.
- Roll the dough into little dough balls (depending on how big you want your iced gems to be) and gently press the balls with your thumb onto the baking tray.
- Bake your cookies for 7-10 minutes until the edges are golden brown. Remove and let cool.
- While the cookies are cooling, whisk your royal icing sugar with a little water until you get the desired consistency. I liked my icing moderately stiff. Add the desired food colouring and mix until there is an even colour throughout.
- Pipe the royal icing on the cookies and leave to harden.
*I used the ‘Royal Icing Mix’ from Wilton. Another alternative would be the royal icing powder from Silver Spoon. Feel free to make royal icing from scratch, but I was a little cautious against salmonella.