Devine decorative biscuits

I have long admired the clever creative and culinary skills of the bakers out there who make those devine decorative biscuits. Such as these beauties by Beau Monde Bakery.

Aamazing!!! As a creative dabbler who loves the satisfaction of having a go at any creative challenge. I decided to have a go at making my own decorative biscuits, a more simplistic version anyway. My youngest babe's Christening gave the perfect excuse to attempt these sweet treats. 

As usual I only share my successful creative ventures so suffice to say they were a success. Read on if you want to know how and indulge my shameless pride of my first ever attempt. With some first timer hot tips. 

Like any good craftswoman knows you need the right tools for the job. I wanted to decorate my biscuits with embossed writing so I turned to eBay to pick up a biscuit stamping set. 

I researched for the right biscuit recipe by perusing Google for the recipe that matched the ingredients I had at home (convenience is always vital for my creative projects). Knowing that Martha Stewart knows her shizzle I settled for her sugar-cookie recipe. 

http://www.taste.com.au/recipes/32317/martha+stewarts+sugar+cookie+bell+cutouts

The biscuit dough once made needed to be refrigerated for at least two hours which I left it overnight to chill. Following the instructions I made two discs which became two batches of cookies for me. I used one batch in the morning and the other in the afternoon for time reasons. Each batch took me about two hours to complete with rolling, cutting, cooking the biscuit dough and rolling, cutting and decorating the fondant and combining the two. 

Choose the cutter shape/s that you want for your biscuits. These will be used for the biscuit and fondant too. 

Now the logistical fun begins. You first need to prepare the fondant decorations. The biscuits don't take long to cook and it is preferable that they are hot for the fondant to best stick to the biscuits. Roll and cut out the shape of the fondant. 

Tip: Work with the fondant quickly as it can dry out and form a crust or crack if left out too long.

Now for the fun part! Let your creative juices flow and decorate anyway you like. I went for embossed writing, decorative sprinkles and decorative glitter. I used a heart stencil and some sugar syrup (warm water & sugar) to make the heart glitter shape. Tip: Paint a small amount of sugar syrup in the stencil shape as too much liquid will make the glitter bleed. 

Hot tip: Plastic wrap the fondant while you prepare & cook the biscuit dough so it doesn't dry out. 

Roll and cut out the biscuit dough and cook for 10 -14 mins. 

Tip: Use baking paper between to dough and roller to save from the dough sticking to the roller.

When they're lightly golden take them out and place the fondant on top. The heat will make the fondant stick. 

Tip: If that doesn't work, paint a touch of sugar syrup onto the base of the fondant and place it onto the biscuit.

Voila you are done! If you're like me, stand back with reverence and admire your handiwork. 

I have a greater appreciation for the biscuit bakers out there. These were quite time consuming and that's just for a basic design. I can only imagine how much time and effort goes into the fancy ones! Justifies what I used to think was a costly treat. 

Well worth the effort though. The family were all full of praise and impressed with their bomboniere and even better they tasted good too! (Martha sure does know her recipes).