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    Fondant Iced Biscuits

    24/02/2023 by thebakingexplorer 33 Comments

    Jump to Recipe Jump to Video Print Recipe
    Fondant Iced Biscuits

    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!

    This post may contain affiliate links. I earn from qualifying purchases.

    Fondant Iced Biscuits

    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.

    Click on the image to order your copy!
    Fondant Iced Biscuits

    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.

    Fondant Iced Biscuits

    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.
    Fondant Iced Biscuits

    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!

    Fondant Iced Biscuits

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    Fondant Iced Biscuits

    Fondant Iced Biscuits

    Easy to make sugar cookies decorated with fondant, can be made in any shape and decorated however you like!
    5 from 11 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: biscuits
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Chilling time: 30 minutes minutes
    Total Time: 1 hour hour
    Servings: 36
    Author: thebakingexplorer

    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
    Metric - US Customary

    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 (although they can last up to a week), you can also freeze them
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Video

    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.
     

    Nutrition

    Calories: 106kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 59mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 163IU | Calcium: 4mg | Iron: 1mg

    If you like this, check out more of my Biscuit recipes!

    « Coffee & Walnut Cupcakes
    Mini Egg Cookie Cups »

    Reader Interactions

    Comments

    1. Joanna

      February 25, 2023 at 8:37 pm

      5 stars
      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!

      Reply
      • thebakingexplorer

        February 28, 2023 at 11:26 pm

        Thanks so much for your lovely feedback!

        Reply
        • Aisha

          December 21, 2023 at 9:30 am

          5 stars
          I made these delicious cookies but Christmas themed. Then I put them in Christmas themed biscuit tins and gave them to my neighbours as holiday gifts along with a Christmas card. I also tried the left over biscuits and they tasted lovely. The recipe is easy to follow and fun to make. Thanks Kat!

          Reply
    2. Hannah

      March 14, 2023 at 5:21 pm

      Would it be possible to make these biscuits chocolate flavoured by replacing some of the flour with cocoa powder? x

      Reply
      • thebakingexplorer

        March 14, 2023 at 6:45 pm

        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.

        Reply
      • Kathleen

        April 02, 2024 at 11:57 pm

        My dough is too soft to cut. What do I do? I have made them successfully before.

        Reply
        • thebakingexplorer

          April 03, 2024 at 4:52 pm

          Hi Kathleen, did you do anything differently this time? Have they been chilled for the correct time? Any ingredient changes?

          Reply
    3. Mylene

      June 25, 2023 at 8:37 am

      Does the fondant need to be the same size as the cookie or can you make the cookie a little bigger. I have a round fondant shape with Mr & Mrs on it but my cookie cutter is slightly bigger.
      Would I also just cut around the shape as it doesn’t cut it would I stamp the design? I am making cookies for my sons wedding & hope they turn out ok. I was thinking of marble as the bridesmaids are wearing black. Any advice would be much appreciated. Thank you

      Reply
      • thebakingexplorer

        June 25, 2023 at 10:03 pm

        Hi Mylene, the fondant can be the same size, or the cookies can be slightly bigger - it is up to you. Yes you can push your stamp into the fondant then cut around it using a cookie cutter, that would be the best way to do it. Marble sounds lovely and elegant for a wedding!

        Reply
    4. Lucy

      September 06, 2023 at 2:39 am

      5 stars
      Super tasty and had lots of compliments.
      I made half and froze the other half unrolled how would you Recommend defrosting x

      Reply
      • thebakingexplorer

        September 07, 2023 at 10:38 pm

        So happy you liked it! I'd just leave it on the kitchen counter to defrost, keep it well wrapped in the cling film. It depends on the warmth of your kitchen how long it will take to defrost.

        Reply
    5. Caroline Townsend

      October 04, 2023 at 10:12 am

      5 stars
      Hi, I have a large batch of these to make (200) - I wondered if it would be ok to make the dough today and leave in fridge overnight and bake tomorrow?
      I made a small batch before and they were delicious, kept their shape whilst baking too 😊 - thanks

      Reply
      • thebakingexplorer

        October 04, 2023 at 10:40 pm

        Hi Caroline, yes this will be fine. I'd probably split the dough up into small chunks so they're easier to roll out and not super solid. I'm so happy you liked the recipe!

        Reply
        • Diandra Fenyes

          March 04, 2024 at 8:27 pm

          How long after making the fondant do you add it to the cookie? Can you freeze the fondant top and add it to a sugar cookie a week later?

          Reply
          • thebakingexplorer

            March 04, 2024 at 10:31 pm

            It depends what kind of fondant you are using. I use ready roll fondant from a packet, so I add it straight away. Check the packet, or the recipe instructions, for the fondant you are using to see if it can be frozen before use.

            Reply
    6. Issy

      January 02, 2024 at 5:40 am

      5 stars
      I wanted to make something special for the holidays and these cookies looked and tasted like they were bought from a shop! They were so good that I couldn't stop eating them 😍

      Reply
    7. Dion

      January 23, 2024 at 5:53 am

      5 stars
      Made these for baby shower for my grandbubba number 4 (I'm so lucky❤️) .
      I brought the vest, pram teddy bear etc cookies cutters .. then used the shape stamp for the outline in fondant.. and they looked amazing ..
      My daughter in had seen them online for 4x the cost per biacuit, bargain.. I also made a buttercream 2-tier cake .. baby Evie is due 5th march .

      Reply
    8. Beth

      March 26, 2024 at 9:55 am

      5 stars
      Will cutting them out and putting them into the fridge overnight already cut out be okay or wouldn't you recommend this? Due to timings I am wanting to do as much as I can a few days before the event thats all

      Reply
      • thebakingexplorer

        March 26, 2024 at 6:41 pm

        I think this should be ok. I'd recommend covering them so they don't dry out. You can also bake them and store them for a few days. I hope that helps 🙂

        Reply
    9. Kim

      April 02, 2024 at 4:36 pm

      5 stars
      Amazing sugar cookies recipe. Easy to make and came out beautifully.

      Reply
      • thebakingexplorer

        April 05, 2024 at 12:01 am

        Thank you so much Kim!

        Reply
    10. css

      April 05, 2024 at 10:36 am

      5 stars
      Hi do these bake up soft or crunchy

      Reply
      • thebakingexplorer

        April 05, 2024 at 4:33 pm

        I would say they are soft sugar cookies

        Reply
    11. Cass

      June 03, 2024 at 4:25 pm

      Can you freeze some of the dough

      Reply
      • thebakingexplorer

        June 03, 2024 at 11:05 pm

        Yes you can, see the paragraph all about freezing it for more details

        Reply
      • Hannah

        November 11, 2024 at 2:32 am

        Hi, how far in advance could you make the dough and store in the fridge? Would 2 days be too much?

        Reply
        • thebakingexplorer

          November 11, 2024 at 5:43 pm

          Yes that would be ok, but you may need to leave it at room temp for a bit to be soft enough to roll out as it will firm up a lot being in the fridge that long.

          Reply
    12. Debbie

      July 12, 2024 at 12:14 pm

      Hi I have used this recipe before and it’s perfect.
      I am needing to make a batch for my nieces wedding. Would you recommend making the biscuits a few days before they are going into cellophane bags individually or will they go stale?
      Or can I freeze the cut out cookies before baking them. Any suggestions would be gratefully appreciated. Thank you in advance.

      Reply
      • thebakingexplorer

        July 13, 2024 at 1:04 am

        Hi Debbie, I'm so happy you like the recipe! As long as they are stored in a container and not anywhere too warm, they should not go stale. You can definitely make them a few days before. They can in theory last up to a week stored properly!

        Reply
        • Debbie Wain

          July 14, 2024 at 10:54 am

          5 stars
          Thank you so much

          Reply
        • Bronwen

          January 18, 2025 at 11:42 am

          5 stars
          I made these for my grandsons baby shower. No edible glue in Australia so I dissolve a little bit of the fondant and used that. Worked well. I have freezes half the recipe for my granddaughters first birthday.

          Reply
    13. Fiona Stevens

      November 07, 2024 at 5:02 pm

      Hi, would you use baking powder in this recipe at all? It’s similar to the American sugar cookie recipes but they seem to add baking powder? Just wondering what the difference is? Does it make the cookie rise to be thicker? Thanks. Xx

      Reply
      • thebakingexplorer

        November 07, 2024 at 11:40 pm

        Hi, no I wouldn't use baking powder, it will make the cookies spread and lose their shape.

        Reply

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