These Fondant Iced Biscuits are a delicious and easy sugar cookies that are decorated with ready to roll fondant icing. You can make these biscuits in any shape, and decorate them in any way. It doesn't have to be with fondant icing, you could also use royal icing, sugarpaste, dip them in melted chocolate or have them plain. They are so customisable for any occasion, and always tasty!
Ingredient Tips & Equipment Information
- Make sure all your ingredients (particularly the butter and egg) are at room temperature before you start baking.
- I prefer to use unsalted butter for this recipe, you can also use a baking spread but you may need to add a little extra flour due to the higher water content in baking spreads.
- For the best flavour, make sure to use a good quality vanilla extract and not an essence. You can also use a vanilla bean paste. Or to add some flavour to the biscuits, you could use and orange or lemon extract for example.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Fondant Iced Biscuits
Mix the butter and sugar together until creamy, add the egg and vanilla extract and mix in.
Add the plain flour and salt, and mix until it clumps together. Form into a ball of dough, flatten it out a bit into a rough disc, wrap it in cling film and chill in the fridge for 30 minutes.
Roll out the dough onto a floured surface, and cut out your chosen shapes. Place onto lined baking trays and bake for 10-12 minutes. Once fully cool, roll out your fondant, cut out the same shape as your biscuits and stick it to the biscuit, ideally using edible glue.
For the full recipe with measurements, head to the recipe card at the end of this post.
What is fondant icing?
Fondant icing is also known as ready to roll icing or sugarpaste. It is a thick rollable paste, you buy it in blocks in a huge variety of colours, then roll it out at home. It can be used to cover cakes, biscuits and cupcakes. You can also use fondant to sculpt figurines and objects.
Do you have to decorate the biscuits with fondant icing?
No, you could leave them plain, drizzle or dip them in melted chocolate, or decorate them with royal icing. You could also add messages like I have, or sprinkles, edible paint, lustre dust... you can really get creative!
How do you stick the fondant icing to the biscuits?
I prefer to use edible glue* as it sticks the fondant really well to the biscuits and is tasteless. You can also make a sugar glue by mixing tylose powder and water, or you can use plain water but it is not as sticky.
How should the biscuits be stored and can they be frozen?
The baked biscuits will last for 3-4 days in an airtight container in a cool place. You can freeze the unbaked dough - either unrolled or cut into shapes. To freeze it unrolled, wrap the ball of dough in cling film well. To freeze the cut out shapes, lay them out onto a baking tray lined with baking paper and freeze them flat. When they are frozen, store in a freezer bag or container with baking paper between each one. You can bake them straight from frozen, they may just need a couple more minutes in the oven. You can freeze the baked biscuits too, wrap them well or store in a freezer bag for up to 3 months. Put a square of baking paper between each one to stop them from sticking together.
Do you need an electric mixer to make this recipe?
While an electric stand mixer is helpful in making these biscuits and saves a lot of time and energy, you don't need one to make them. You can absolutely make the biscuits by hand, or with a handheld electric whisk.
Do you have to chill the dough?
I highly recommend chilling the dough, this helps to reduce the amount the biscuits spreads in the oven, it also gives the biscuits better texture.
How do you roll out the dough to the correct thickness?
You can of course do this by eye or feel if you're used to rolling out dough. You could also use a ruler to check your thickness as you go. For easy and exact results, use rolling pin rings, or dough strips.
How many biscuits does this recipe make?
You can use any biscuit cutter with this recipe, so it depends what size you use as to how many biscuits you get. Using a 7mm round cutter, you'll get about 36 biscuits.
Can this recipe be made gluten free?
For gluten free you can replace the plain flour with a gluten free plain flour blend. You may also like to add ¼ tsp xanthan gum for better texture. Please check the labels of everything you use if serving to someone with an allergy or intolerance.
Can this recipe be made dairy free?
For a dairy free version, use a dairy free block butter alternative instead of butter, I recommend Flora Plant. Please do check the labels of everything you use if serving to someone with an allergy or intolerance.
More tips for making the Fondant Iced Biscuits:
- Let the biscuits cool on the baking tray for at least 10 minutes before trying to move them onto a cooling rack. Otherwise they will be too soft and could break.
- If your biscuits develop any slight bubbles on top after baking - this can sometimes happen when the dough is re-rolled - you can use a fine grater to shave the bubble down once the biscuits are fully cooled.
- Biscuit shapes with any thinner areas or points will brown in the oven quicker. You can see how this has happened with the points of the star shapes I made, and the point on the hearts. This isn't a bad thing, just something to be aware of if you are cutting out a very intricate shape, as it may need less time in the oven.
Troubleshooting
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
- Mixing bowls
- Baking trays
- Measuring spoons
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Stand mixer
- Rolling pin
- Silicone mat
- Heart cutters
- Round cutters
- Edible glue
- Pink fondant
- Blue fondant
- Green fondant
- Yellow fondant
- Letter stamps
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More biscuit recipes...
Fondant Iced Biscuits
Ingredients
For the biscuits
- 225 g Butter unsalted, softened
- 175 g Caster sugar
- 1 Egg large
- 1 tsp Vanilla extract
- 400 g Plain flour
- ¼ tsp Salt
For decoration
- 600 g Ready to roll fondant icing
- Edible glue
Instructions
- Start by mixing the butter and caster sugar together until well combined and creamy looking. This is best done in a stand mixer with the paddle attachment for 3-5 minutes
- Add the egg and vanilla extract, and mix until fully incorporated
- Add the plain flour and salt, and mix until combined and it starts to clump together
- Bring the mixture together into a smooth dough with your hands, and form into a rough disc shape. Wrap the dough in cling film and put it in the fridge to chill for 30 minutes
- Meanwhile, pre-heat your oven to 160C Fan/350F/Gas Mark 4, and line a few baking trays with baking paper
- Using a rolling pin, roll the dough out onto a floured surface to a thickness of 5mm. Keep turning the dough as you roll, to ensure it doesn't stick to the surface, and add more flour underneath as needed
- Cut out your biscuit shapes and place them onto the lined baking trays. You will need to re-roll out the dough to use it all up
- Bake the biscuits for 10-12 minutes, until just starting to go slightly golden around the edges. Leave to cool on the trays for at least 10 minutes before moving to cooling racks to cool fully
- Roll out your fondant, which you will need to do in batches, onto a surface dusted with icing sugar. Keep the fondant moving and add more icing sugar underneath if needed so it doesn't stick. Cut out the same shapes as your biscuits. Brush some edible glue in a very thin layer on the back of the fondant, or on the top of the biscuit, then place the fondant on top of the biscuit and smooth it out with your finger
- Set the biscuits back on the cooling rack for the fondant to firm up. You can add any additional decor at this point
- Store in an airtight container in a cool place for 3-4 days, you can also freeze them
Notes
- Make sure all your ingredients (particularly the butter and egg) are at room temperature before you start baking.
- I prefer to use unsalted butter for this recipe, you can also use a baking spread but you may need to add a little extra flour due to the higher water content in baking spreads.
- For the best flavour, make sure to use a good quality vanilla extract and not an essence. You can also use a vanilla bean paste. Or to add some flavour to the biscuits, you could use and orange or lemon extract for example.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
- measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Joanna
This recipe worked perfectly! They didn’t lose their shape at all whilst baking so the fondant cut out with the same cutter worked brilliantly. Thank you!
thebakingexplorer
Thanks so much for your lovely feedback!
Hannah
Would it be possible to make these biscuits chocolate flavoured by replacing some of the flour with cocoa powder? x
thebakingexplorer
Hi Hannah, it most certainly will be, but I haven't tested it yet so I can't say how much. I do plan on sharing a chocolate version once I've tested the recipe, but do feel free to experiment if you need it sooner.