Iced gems are a childhood favourite of mine. Colourful, sugary icing piped onto a small biscuit base… so simple, so cute and so delicious! Now I’ve created an eggless royal icing recipe, it’s one of the first things I had to make with it…
Apparently these biscuits have been around since the 1800’s and first came about by accident.
After a batch of biscuits were made small than intended, a factory started selling them off, calling them “gems”.
They then started adding a little icing on top and the rest was history!
Who else has really fond memories of these biscuits? I used to eat the biscuit bit first and save the icing (best bit) for last, to melt in my mouth.
I always preferred a packet of them to crisps, in my lunchbox.
- 75 g / 1/3 cup vegan butter or coconut oil, softened
- 2 tbsp caster sugar
- 125 g / 1 cup plain flour or gluten-free flour
- 1/2 batch of eggless royal icing
- optional various vegan natural food dyes
- Beat the vegan butter and sugar together in a large bowl. Sift in the flour and mix until it forms a firm dough. Wrap in cling film and chill for approx 30 minutes.
- Preheat the oven to 180c / 350f and line 2 baking trays with baking paper.
- Roll the dough out to 1/4 inch thick and use a 2cm cookie cutter (I used a small bottle cap) to create the biscuit bases. Transfer them to the baking trays and bake for 8-10 minutes until lightly golden.
- Leave to cool for 10 minutes before adding the icing.
- Divide your royal icing into separate bowls if using multiple colours. Add a small drop of food colouring and mix. Transfer to a piping bag with a large star-shaped nozzle and pipe a small star on top of each biscuit.
- Leave to set and harden for at least 30 minutes before serving.
- These should last for up to 3 days in an air-tight container at room temperature.