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Home-made Iced Gems!

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!

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INGREDIENTS

  • 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*

METHOD

  1. Heat oven to 190C/fan 170C/gas 5 and line your baking sheet with non-stick baking paper
  2. Whisk the butter until smooth
  3. Add in the icing sugar, vanilla extract and egg yolk into a mixing bowl, and whisk until smooth
  4. Add the flour and mix into a firm dough.
  5. 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.
  6. Bake your cookies for 7-10 minutes until the edges are golden brown. Remove and let cool.
  7. 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.
  8. 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.

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