Crown jewels: Prêt-à-Portea bridal biscuits 




70g unsalted butter, softened

70g caster sugar

1 large egg

10g cocoa powder

150g plain flour, sifted, plus extra for dusting


as above but replace the cocoa with the seeds from 1 vanilla pod and use 160g plain flour

❤ For each flavour, beat the butter and sugar until pale and fluffy using an electric hand whisk, 2-3 minutes (for larger quantities you could use a stand mixer). Add the egg and your chosen flavouring of cocoa or vanilla and beat for another minute. Quickly mix in the flour until combined into a dough – be sure not to over mix. Wrap the dough in clingfilm and put it in the fridge to rest for 1½ hours.

❤ Meanwhile, prepare your exclusive biscuit templates (go to to download) or have ready suitable cookie cutters (simple 6cm heart shapes or flowers work well). Once the dough has rested, take it out of the fridge and knead it gently. Dust the work surface and a rolling pin with flour and roll the dough out to 5mm thick, about the thickness of a £1 coin. Tip: if you find the dough a bit sticky, try sandwiching it between sheets of baking parchment and rolling that instead. Transfer the rolled-out dough carefully to a baking sheet (your rolling pin should help here) and return it to the fridge to chill for another 30 minutes.

❤ Preheat the oven to 180C/160C fan/gas 4. Line one or two baking sheets with baking parchment. Take the chilled dough out of the fridge and cut out the biscuits, using the templates and a small sharp knife or cookie cutters. You should get 10-14 of each, plus a few more by re-rolling the trimmings once.

❤ Place the biscuit shapes on the lined baking sheets and bake for 8-10 minutes or until lightly golden. Remove from the oven and leave to cool on a wire rack for 20 minutes. Once cooled, apply a designer top coat of icing, using the picture for inspiration. Go to for icing quantities and method, and for more tips on how to ice to perfection, see the book.


Here’s enough icing for about 36 biscuits. First do the outlines. Whisk 1 large egg white into 220g icing sugar a little at a time to create a smooth paste. Fill a small piping bag no more than two-thirds full and cut the tip off to create a very small hole. Carefully pipe a fine line all the way around the edge of the cooled baked biscuits and leave to set before filling in.

To fill and finish, whisk 2 large egg whites into 220g icing sugar a little at a time to create a liquid a little runnier than the outline icing (hence the extra egg white). Fill another piping bag with the filling icing, cut a slightly larger hole in the tip and ‘flood’ the central part of the biscuit with icing until it reaches the outline. Leave it to dry completely, at least 1 hour, before piping any details (add a little colouring to some outline icing as required) or ยาขับเลือด adding dabs of glitter if wished.






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Author: Carla Scott