graduation iced biscuits

grad biscuits 1grad biscuits 7

Hey. Look up there ↑

It currently reads: Tolley Bakes – A Uni Student’s Baking Diary. Well not any more my friends, because I graduated on Friday! Photo proof:


Please note my awesome grandma shoes, because there was no way I was going to trip on that stage.

Which leaves my little blog descriptor in a little bit of an identity crisis… 😛 suggestions on a postcard, pretty please.

I’ve been thinking about making iced biscuits {or sugar cookies as they’re known across the pond} for a while. They’re having a bit of a resurge in popularity thanks to companies like Biscuiteers in the UK, which make some gorgeous ones and will send them in the post. Well worth checking out for inspiration!

I hope you like these! They’re seriously time-consuming, but the look on people’s faces when I gave them some after our ceremony made it all worth it 🙂

Graduation Iced Biscuits

  • Servings: makes around 30, depending on size
  • Print

Both the biscuit and royal icing recipes are from Biscuiteers.


Plain vanilla biscuits
  • 350g plain flour
  • 100g self-raising flour
  • 125g white sugar
  • 125g soft, unsalted butter
  • pinch salt
  • 125g golden syrup
  • 1 tsp vanilla extract
  • 1 egg
Royal Icing:
  • 500g royal icing sugar
  • cold water
  • food colouring {I used black, red, and a tiny bit of orange}
  • piping bags


Measure out the dry ingredients into a mixing bowl: the flours, salt and sugar. Give them a quick stir and add the butter in small chunks. Rub the butter into the dry mix using your fingers until you get something resembling bread crumbs.

Lightly whisk the egg with the vanilla; add to the mix along with the golden syrup.

Stir the mixture as it starts to come together, then tip out onto a clean, floured surface and gently knead into a ball. Cover in clingfilm and put in the fridge for 30 mins or more.

Roll out the dough to whatever thickness you desire, and use templates or cookie cutters to cut out your desired shapes. Place on a tray and return to the fridge; preheat your oven to 170*C.

When the oven has reached temperature, put your biscuits in. Bake for around 10 minutes, being careful to check that the smaller ones aren’t burning.

Leave to cool on a cooling rack.

To make the royal icing, tip the icing sugar into a mixing bowl, add the water and mix with electric beaters until it looks like toothpaste. Take small portions and dye your desired shades with food colouring. I made up a dark grey, slightly off-white {using a tiny bit of orange} and a bright red.

This icing should still be thick, like toothpaste. Use this consistency to create the outlines of your shapes by putting a couple of teaspoons’ in a piping bag.

Add a few drops of water to the remaining icing until it has a consistency of shampoo or runny honey. This icing is used to flood the inside area of the outline you just created, hence the names ‘flood’ and ‘line’ icing. Dab it on with a teaspoon and use a toothpick to nudge it into any tight corners.

Repeat until all your shapes are filled, and leave to dry, ideally overnight.

To finish off my mortarboards, I outlined them again in grey, and added a red tassel. I also edged the scrolls in grey and added a red bow by making a figure 8 on its side and adding two long streamers.

Once the icing is dry, it’s fairly indestructible, making these biccies perfect to package up and give to friends {and graduates!}

4 thoughts on “graduation iced biscuits

    • Thank you, it was a fab day and I can’t quite believe it’s all over! The tag line is going to require some serious thought/flashes of inspiration haha 😛
      Hannah 🙂


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