Decorated Shortbread Biscuits

Biscuit decorating is a whole world in itself, so here's a little inside how I make mine. I love my simple shortbread recipe as a standalone biscuit as it's easy to make and keeps its shape when baking. Adding the iced decoration on top means you can play around with colours and patterns and add a little more sweetness too.

If you're starting out, I would recommend getting used to the different consistencies of icing with the marbling effect before trying out any piped decorations.

Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!

My biscuits spread out during the baking process
This could be because your butter or dough was too soft and therefore caused the biscuits to melt in the oven, or if your oven was too low in temperature the same thing can happen
The icing dripped off the cookies and didn't stay on the surface
This is down to the icing being too thin. If you're using a thicker icing to create a border around the biscuit to secure the thinner icing inside, a thin icing shouldn't be a problem, but if there is no barrier it may spill over the edges. If your icing is a bit too thin, simply add more icing sugar to thicken it up
Is there a quicker way to speed up the drying process once the biscuits are iced?
If you set your oven to the lowest setting (around 40°C/100°F, the icing can dry out in the oven. I personally prefer leaving them at room temperature becuase I'm scared I'll forget the biscuits are in there and accidentally turn the oven higher to cook something else!

My biscuits spread out during the baking process
This could be because your butter or dough was too soft and therefore caused the biscuits to melt in the oven, or if your oven was too low in temperature the same thing can happen
The icing dripped off the cookies and didn't stay on the surface
This is down to the icing being too thin. If you're using a thicker icing to create a border around the biscuit to secure the thinner icing inside, a thin icing shouldn't be a problem, but if there is no barrier it may spill over the edges. If your icing is a bit too thin, simply add more icing sugar to thicken it up
Is there a quicker way to speed up the drying process once the biscuits are iced?
If you set your oven to the lowest setting (around 40°C/100°F, the icing can dry out in the oven. I personally prefer leaving them at room temperature becuase I'm scared I'll forget the biscuits are in there and accidentally turn the oven higher to cook something else!

FAQs and Troubleshooting

If you want to prepare these in advance, keep the uncooked biscuits on the tray or in an airtight container in the fridge for up to one week and bake them off fresh when you want them
If you want to make the same icing colour in a thinner and thicker consistency, colour the icing at a thicker consistency, transfer that icing into a piping bag then add the extra liquid to thin the out which will ensure you have the same colour in both consistencies

If you want to prepare these in advance, keep the uncooked biscuits on the tray or in an airtight container in the fridge for up to one week and bake them off fresh when you want them
If you want to make the same icing colour in a thinner and thicker consistency, colour the icing at a thicker consistency, transfer that icing into a piping bag then add the extra liquid to thin the out which will ensure you have the same colour in both consistencies

If you want to prepare these in advance, keep the uncooked biscuits on the tray or in an airtight container in the fridge for up to one week and bake them off fresh when you want them
If you want to make the same icing colour in a thinner and thicker consistency, colour the icing at a thicker consistency, transfer that icing into a piping bag then add the extra liquid to thin the out which will ensure you have the same colour in both consistencies

Top Tips

Shortbread

Preheat the oven to 160°C/320°F with fan or 180°C/355°F no fan
In a large bowl, combine the flour and sugar and lemon zest (if using)
Cut up the butter into cubes and add to the bowl
Using your hands, rub the butter into the flour and sugar using your fingers and thumbs until a sand-like consistency forms
Start to bring the dough together by squashing it against the side of the bowl
Transfer the dough onto the kitchen surface and knead until a smooth dough is formed
Dust the surface with flour and roll out the dough to about 1/2cm thick
Cut out shapes using a cookie cutter and place onto a baking tray
Re-roll the dough until all of it is used up
Place the tray into the freezer for 10 minutes
Bake for 10-12 minutes until the edges of the biscuits start to turn golden brown
Leave to cool completely on the baking tray

Icing

Whisk together the icing sugar and egg white to form a thick icing
Add lemon juice or water to thin out the icing to the desired consistency (thicker icing to pipe with, thinner icing to dip and flood with)
Once the consistency is achieved, colour the icing and get decorating!
Leave to set at room temperature for at least 4 hours
Decorated biscuits can last up to one week in an airtight container at room temperature
Head to my Youtube video or Instagram reel for some design inspiration

Shortbread

Preheat the oven to 160°C/320°F with fan or 180°C/355°F no fan
In a large bowl, combine the flour and sugar and lemon zest (if using)
Cut up the butter into cubes and add to the bowl
Using your hands, rub the butter into the flour and sugar using your fingers and thumbs until a sand-like consistency forms
Start to bring the dough together by squashing it against the side of the bowl
Transfer the dough onto the kitchen surface and knead until a smooth dough is formed
Dust the surface with flour and roll out the dough to about 1/2cm thick
Cut out shapes using a cookie cutter and place onto a baking tray
Re-roll the dough until all of it is used up
Place the tray into the freezer for 10 minutes
Bake for 10-12 minutes until the edges of the biscuits start to turn golden brown
Leave to cool completely on the baking tray

Icing

Whisk together the icing sugar and egg white to form a thick icing
Add lemon juice or water to thin out the icing to the desired consistency (thicker icing to pipe with, thinner icing to dip and flood with)
Once the consistency is achieved, colour the icing and get decorating!
Leave to set at room temperature for at least 4 hours
Decorated biscuits can last up to one week in an airtight container at room temperature
Head to my Youtube video or Instagram reel for some design inspiration

Method

Large Bowl
Rolling Pin
Cookie Cutter
Baking Tray
Baking Paper
Cooling rack
Small bowl
Whisk or fork

Large Bowl
Rolling Pin
Cookie Cutter
Baking Tray
Baking Paper
Cooling rack
Small bowl
Whisk or fork

Equipment

Shortbread

225g plain flour
150g cold, unsalted butter
75g caster or granulated sugar
Zest of 1 lemon (optional)
Extra flour for dusting

Icing

200g icing sugar
1 egg white
Lemon juice or water
Food colouring

Shortbread

225g plain flour
150g cold, unsalted butter
75g caster or granulated sugar
Zest of 1 lemon (optional)
Extra flour for dusting

Icing

200g icing sugar
1 egg white
Lemon juice or water
Food colouring

Ingredients

My biscuits spread out during the baking process
This could be because your butter or dough was too soft and therefore caused the biscuits to melt in the oven, or if your oven was too low in temperature the same thing can happen
The icing dripped off the cookies and didn't stay on the surface
This is down to the icing being too thin. If you're using a thicker icing to create a border around the biscuit to secure the thinner icing inside, a thin icing shouldn't be a problem, but if there is no barrier it may spill over the edges. If your icing is a bit too thin, simply add more icing sugar to thicken it up
Is there a quicker way to speed up the drying process once the biscuits are iced?
If you set your oven to the lowest setting (around 40°C/100°F, the icing can dry out in the oven. I personally prefer leaving them at room temperature becuase I'm scared I'll forget the biscuits are in there and accidentally turn the oven higher to cook something else!