![](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/09/mothers-day-biscuit-card.jpg)
Prep
1hr 30 minsBake
10 minsServes
40Difficulty
Hard![](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/09/mothers-day-biscuit-card.jpg)
About
Whether you’re five or fifty, these biscuits make for a thoughtful, personalised gift for your mother. The recipe makes more biscuits than you need but, since they freeze so well, you can either stamp them out and cook them straight from the freezer, or have them cooked and ready to warm through in the oven for another occasion.
![](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/08/fairtrade-golden-caster-140x128.png)
Watch video instructions or scroll for step-by-step
You will need a small flower shaped biscuit cutter, about 4.5-5cm (1¾-2”) in diameter available from Squires Kitchen, and 2 disposable piping bags.
Preheat the oven to 200°C/Fan180°, 400°F, Gas 6.
Lightly grease 2 baking trays.
Cream the butter and Tate & Lyle Golden Caster Sugar together until light and fluffy, then beat in the egg yolk.
Next, sieve in the flour, add the lemon rind and mix well. Add the milk to make a fairly soft dough.
Knead the mixture on a lightly floured surface and roll out to a thickness of 5mm (¼“). Using the flower cutter stamp out about 40 rounds and place on the baking trays, spaced apart.
Bake for 7-9 minutes until golden, swapping the trays round halfway through. Remove to a wire rack to cool.
To make the icing, put the water in a bowl, sift over the Tate & Lyle Royal Icing Sugar and mix with a wooden spoon until thick, smooth and the consistency of toothpaste.
You will need about one-third of the icing for piping and the rest for flooding the biscuits. Divide the icing between 3 small bowls and colour with your chosen colours, using a toothpick to add a tiny amount, then mix well to achieve your desired colour.
For the icing for flooding, add a few drops of water at a time to 1 of the bowls, stirring until the mixture is smooth and just pourable, just a bit thicker than double cream.
The 2 bowls of icing for piping should be thick enough to hold its shape. Check by dragging a flat-bladed knife through the surface of the icing and count to 10. If the icing surface becomes smooth in anywhere between 5-10 seconds it is ready. If not, the icing is too thick, so add a splash of water. More sifted icing sugar can be added if it becomes too runny. Divide this icing between 2 piping bags. Cover any unused icing with cling film placed directly on the surface.
Snip a tiny piece off the tip of the piping bags with a pair of scissors. Pipe an outline border with your chosen colour 1cm (½”) above the biscuit, lifting the bag away from the biscuit so that the icing falls onto the surface. This makes it easier to control the piping. Let the icing dry for 10 minutes.
Next, fill in the middle of the biscuits with the flooding icing using a teaspoon and a zig-zag motion. Gently shake the biscuit to help settle the icing. Pop any air bubbles with a pin or toothpick right away otherwise it will pop on its own and leave a hole. Wait for 30 minutes or so until the icing has firmed up, then decorate the middle of the flower biscuit using a contrasting colour.
Place the decorated biscuits on a baking tray and dry out in the oven 140°C/Fan120°, 275°F, Gas 1 for about 15 minutes, slightly longer if you are making larger biscuits. Cool on a wire rack.
To attach the flower biscuit to the card, pipe a little icing over the outline of the back of the biscuit and lightly place it on the card to ‘glue’ it in position. Leave to dry flat for a few hours.
TOP TIP
Make and decorate the biscuits up to 1 week before and store in an airtight container.
Ingredients – 6 items
1
For the biscuits
![Butter](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/06/Butter.jpg)
Butter
Unsalted
![Fairtrade Golden Caster](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/06/Fairtrade-Golden-Caster.jpg)
Golden caster sugar
![Eggs](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/06/Eggs.jpg)
Large egg yolk
![Flour](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/06/Flour.jpg)
Plain flour
![](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/11/Lemon-rind.jpg)
Lemon rind
![Milk](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/06/Milk.jpg)
Milk
For the decoration & icing (enough for about 20 biscuits)
![](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/08/626247_Fondant_Icing_Sugar-removebg-preview.png)
Fondant Icing Sugar
![Water](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/06/Water.jpg)
Water
![Food-colouring-gel](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/07/Food-colouring-gel.jpg)
Food colouring gel
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Maybe fetch a bib before you click this next link. Because mouth watering is guaranteed!
Beautiful, quick desserts that look great without any baking required... (Recipe links in bio.)
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Beautiful, quick desserts that look great without any baking required... (Recipe links in bio.)](https://www.wearetateandlylesugars.com/wp-content/plugins/instagram-feed-pro/img/placeholder.png)
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Things like these personalised fondant cupcake decorations - an ideal way to turn your baking gifts up a notch.
Just follow the steps from @elliebakess to make your own...
Step 1: Dust your surface in icing sugar, I used @tateandlylesugars as this icing sugar
ensures your fondant doesn’t stick to the surface or your hands! (It’s also great for use
in everyday baking such as in buttercream or glace icing)
Step 2: Take your fondant icing and add a few drops of food colouring. Mix this
together with your hands until you have achieved your desired colour - I like to mix
until I get a marble effect.
Step 3: Take an outbosser stamp of your choice and firmly press this onto the fondant
icing. A rolling pin helps with this too.
Step 4: Carefully peel the fondant icing away from the stamp and use a cookie cutter
to cut it out into your desired shape - circles always work well for cupcake toppers.
Step 5: Paint the raised text in any colour (You can use edible paint for this or mix
lustre dust and alcohol to create your own) Enjoy!
![Forget the cherry, there's much better things you can pop on top of a cake these days!
Things like these personalised fondant cupcake decorations - an ideal way to turn your baking gifts up a notch.
Just follow the steps from @elliebakess to make your own...
Step 1: Dust your surface in icing sugar, I used @tateandlylesugars as this icing sugar
ensures your fondant doesn’t stick to the surface or your hands! (It’s also great for use
in everyday baking such as in buttercream or glace icing)
Step 2: Take your fondant icing and add a few drops of food colouring. Mix this
together with your hands until you have achieved your desired colour - I like to mix
until I get a marble effect.
Step 3: Take an outbosser stamp of your choice and firmly press this onto the fondant
icing. A rolling pin helps with this too.
Step 4: Carefully peel the fondant icing away from the stamp and use a cookie cutter
to cut it out into your desired shape - circles always work well for cupcake toppers.
Step 5: Paint the raised text in any colour (You can use edible paint for this or mix
lustre dust and alcohol to create your own) Enjoy!](https://www.wearetateandlylesugars.com/wp-content/plugins/instagram-feed-pro/img/placeholder.png)
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Filled with watermelon, strawberries and pomegranates, this light glass of creamy, biscuity layers is an ideal partner to cool down in the shade with...
(See recipe link in bio!)
![We've given the trifle a little refresh here... And wouldn't you know it, it's ended up ten times more refreshing!
Filled with watermelon, strawberries and pomegranates, this light glass of creamy, biscuity layers is an ideal partner to cool down in the shade with...
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Whenever you`re in London, make sure you pay a visit...
Now an internationally recognised bakery, @breadaheadbakery started life as a small stall in London’s Borough Market but over the last 10 years and counting, it’s grown into a beloved institution.
With 5 London locations, they bake up the classics you know so well and elevate them to standards you didn`t know were possible.
That`s why we`re so pleased it`s us that lines their shelves! 🏆
#TrustedByTheBest
![Whenever you're in London, make sure you pay a visit...
Now an internationally recognised bakery, @breadaheadbakery started life as a small stall in London’s Borough Market but over the last 10 years and counting, it’s grown into a beloved institution.
With 5 London locations, they bake up the classics you know so well and elevate them to standards you didn't know were possible.
That's why we're so pleased it's us that lines their shelves! 🏆
#TrustedByTheBest](https://www.wearetateandlylesugars.com/wp-content/plugins/instagram-feed-pro/img/placeholder.png)
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Anyone tried this before!?](https://www.wearetateandlylesugars.com/wp-content/plugins/instagram-feed-pro/img/placeholder.png)
Might be too warm but this next link will cool you down...
Beautiful, quick desserts that look great without any baking required!: https://www.wearetateandlylesugars.com/blog/no-bake-desserts-that-will-make-your-mouth-water/
![Might be too warm but this next link will cool you down...
Beautiful, quick desserts that look great without any baking required!: https://www.wearetateandlylesugars.com/blog/no-bake-desserts-that-will-make-your-mouth-water/](https://www.wearetateandlylesugars.com/wp-content/plugins/instagram-feed-pro/img/placeholder.png)
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As well as marmalades and jams, our Pure Cane Preserving Sugar is a gateway to delicious jars of peaches, plums, gooseberries and all-sorts!
What would you make with this bag of Tate & Lyle Pure Cane Preserving Sugar?
![Passionate preservers where are you!?
As well as marmalades and jams, our Pure Cane Preserving Sugar is a gateway to delicious jars of peaches, plums, gooseberries and all-sorts!
What would you make with this bag of Tate & Lyle Pure Cane Preserving Sugar?](https://www.wearetateandlylesugars.com/wp-content/plugins/instagram-feed-pro/img/placeholder.png)
Never let buttercream get the best of you...
Once you know the basics, this classic filling and decoration is easy to master, as proved by the brilliant @elliebakess!
500g Tate & Lyle Icing sugar
250g unsalted butter
1tsp Vanilla extract
Pinch of salt
Splash of milk (if needed)
Mix the butter on medium speed for 5-10 minutes! (This is the most important part) the butter should go from pale yellow in colour to pale white
Add in your icing sugar a few tablespoons at a time. Add this gradually until all is combined.
Add in your vanilla extract and pinch of salt
If your buttercream is too stiff add in a splash of milk (only a little as you will not need much!)
TOP TIPS:
Make sure your butter is softened! You can do this in 10 second bursts in the microwave
Add splashes of milk if it’s too stiff
![Never let buttercream get the best of you...
Once you know the basics, this classic filling and decoration is easy to master, as proved by the brilliant @elliebakess!
500g Tate & Lyle Icing sugar
250g unsalted butter
1tsp Vanilla extract
Pinch of salt
Splash of milk (if needed)
Mix the butter on medium speed for 5-10 minutes! (This is the most important part) the butter should go from pale yellow in colour to pale white
Add in your icing sugar a few tablespoons at a time. Add this gradually until all is combined.
Add in your vanilla extract and pinch of salt
If your buttercream is too stiff add in a splash of milk (only a little as you will not need much!)
TOP TIPS:
Make sure your butter is softened! You can do this in 10 second bursts in the microwave
Add splashes of milk if it’s too stiff](https://www.wearetateandlylesugars.com/wp-content/plugins/instagram-feed-pro/img/placeholder.png)
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#TrustedByTheBest
![Big, traditional, British jam doughnuts... you never see them anymore, do you!?
Well, if you miss them as much as we do, you need to track down @dohhut.
Dusted to the nines with Tate & Lyle Sugar, Doh'hut is the home of proper jam-packed bakes - focusing on simple, classic flavours in proper portions!
We're so proud to be scattered all over their dough and urge you to seek out their stores in both Leeds and London...
#TrustedByTheBest](https://www.wearetateandlylesugars.com/wp-content/plugins/instagram-feed-pro/img/placeholder.png)
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If you`re planning on embracing some cocoa this evening, here`s a myriad of ideas that can help scratch that never ending chocolate itch...
Find the full recipes in our Chocolate playlist.
#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #worldchocolateday #chocolaterecipes
![#WorldChocolateDay... let's just pretend that's not every day!
If you're planning on embracing some cocoa this evening, here's a myriad of ideas that can help scratch that never ending chocolate itch...
Find the full recipes in our Chocolate playlist.
#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #worldchocolateday #chocolaterecipes](https://www.wearetateandlylesugars.com/wp-content/plugins/instagram-feed-pro/img/placeholder.png)
We could have just popped some strawberries and cream in a bowl for Wimbledon... but that would have been too easy!
So instead, we thought we`d introduce you all to Syllabub - an old favourite from the 16th century! Made by curdling sweet cream or milk with an acid such as wine or cider, it`s like a sweet, sophisticated trifle.
Especially if you make it with Pimms like we have...
Serves 4
Ingredients:
200 g strawberries
100 ml Pimms
1 lemon
1 orange
For the Syllabub:
300 ml double cream
4 tbsps Tate & Lyle Fairtrade Cane Icing Sugar
Method:
1. Chop your strawberries into quarters and put into a large bowl, add the Pimms and juice of the lemon and orange to the bowl. Cover and chill preferably overnight at a minimum.
2 Take your strawberries and Pimms out of the fridge and spoon into trifle glasses.
3. Whisk your double and cream and icing sugar until it holds its shape but is still spoonable.
4. Top your trifle glasses with the cream mixture and pop some strawberries on top to garnish if you fancy. Best enjoyed on a summer afternoon with the match on the tv!
#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #summerbaking #wimbledon #wimblemdonbakes
![We could have just popped some strawberries and cream in a bowl for Wimbledon... but that would have been too easy!
So instead, we thought we'd introduce you all to Syllabub - an old favourite from the 16th century! Made by curdling sweet cream or milk with an acid such as wine or cider, it's like a sweet, sophisticated trifle.
Especially if you make it with Pimms like we have...
Serves 4
Ingredients:
200 g strawberries
100 ml Pimms
1 lemon
1 orange
For the Syllabub:
300 ml double cream
4 tbsps Tate & Lyle Fairtrade Cane Icing Sugar
Method:
1. Chop your strawberries into quarters and put into a large bowl, add the Pimms and juice of the lemon and orange to the bowl. Cover and chill preferably overnight at a minimum.
2 Take your strawberries and Pimms out of the fridge and spoon into trifle glasses.
3. Whisk your double and cream and icing sugar until it holds its shape but is still spoonable.
4. Top your trifle glasses with the cream mixture and pop some strawberries on top to garnish if you fancy. Best enjoyed on a summer afternoon with the match on the tv!
#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #summerbaking #wimbledon #wimblemdonbakes](https://www.wearetateandlylesugars.com/wp-content/plugins/instagram-feed-pro/img/placeholder.png)
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