Almond Icing (Marzipan)
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220g plain flour
113g unsalted butter, room temperature
160g brown sugar
1 tsp baking powder
1 tsp vanilla extract
3 tbsp milk
½ tsp salt
½ tsp Ground Ginger
½ tsp Ground Cloves
½ tsp Ground Nutmeg
2 tsp Ground Cinnamon
For the icing:
57g icing sugar
3-4 tbsp water
In a large mixing bowl, combine the butter, brown sugar, vanilla, salt and spices. Keep combining until the butter is crumbly.
Add the flour, baking powder and milk, and mix together until a stiff dough is formed.
Separate the dough into two disk shapes, cover with cling film and leave in the fridge for at least 2 hours.
Preheat the oven to 160°C and lightly grease two baking trays.
Starting with one disk, roll out the dough to about ¼ inch thick.
Cut shapes with a cookie cutter and place gently on the baking trays.
Bake for 15 minutes until slightly brown around the edges.
Meanwhile, make the icing by stirring the icing sugar and water together until thick but drizzle-able.
Once the biscuits have cooled down, ice each one decoratively.