Iced gem biscuits

Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

Beat dough butter and dough sugar smooth. Add yolk and vanilla, then dough flour and salt. Add dough milk only if needed to bind.

Heat the oven to 160°C fan.

Allow about 15 minutes of heating in total and check that the oven has reached 160°C fan.

Chill for 20 minutes.

Roll on a lightly floured surface to 4 mm thick, cut small discs according to yield and arrange on lined trays. Reroll scraps gently.

Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

Bake at 180°C conventional / 160°C fan for 8–10 minutes until lightly golden at the edges.

Take the bake out of the oven and set it on a heatproof surface.

Cool completely before icing.

Whisk icing sugar, pasteurised egg white and lemon juice on low until combined, then for 4–5 minutes until thick and glossy enough to hold a piped peak. Add optional icing water only if too stiff. Divide and colour as desired.

Pipe a small star mound onto each cold biscuit. Keep unused icing covered to stop crusting.

Leave uncovered in a clean dry place for 8–12 hours until hard. Pack only once fully set.