Small iced gems to fill your ice cream cones this summer
Iced Gems for Ice Cream Cones
Beat the butter and vanilla extract together, then add the remaining biscuit ingredients. Bring the mixture together with your hands. Form the dough into a disc; wrap in clingfilm and chill in the fridge for half an hour.
Meanwhile, make the flakes by melting the chocolate in the microwave. Do this in 30 second bursts, stirring after each one until smooth. Prepare a sheet of baking paper or a silicone mat on a small baking tray. Transfer the melted chocolate to a piping bag and pipe lines onto your paper/silicone mat. Freeze for 10 minutes then chop the chocolate lines into 'flakes' about half an inch long. Add to a container and return them to the freezer.
Preheat the oven to 190°c/fan 170°c/gas mark 5. Prepare a baking tray with baking paper or a silicone mat. Remove the biscuit dough from the cling film and roll it on a lightly floured surface until it is the thickness of a £1 coin. Stamp approx. 50 small rounds using a biscuit cutter (or an upturned piping nozzle). Any excess dough can be brought together and re-rolled.
Bake the biscuits for 6-8 minutes, or until they are ever so slightly golden at the edges. Remove from the oven and allow to cool on the tray.
Once the biscuits are completely cool, they can be iced! Put the royal icing sugar into a large bowl and add exactly 20ml water. Whip with an electric whisk for 3 minutes or until soft peaks form. Fit a piping bag with a star-shaped nozzle and add the icing.
Remove the flakes from the freezer and have your sprinkles ready. Place the piping nozzle close to one of the biscuit bases, apply pressure to the bag slowly until the icing reaches the edges of the biscuit, then stop piping and lift the nozzle upwards to form the classic 'gem' shape. Immediately top with the sprinkles and a flake. Continue to assemble the iced gems one at a time.
Leave to air-dry until the icing is firm, then store in an airtight container for up to 5 days.