Blossom biscuits

Blossom biscuits

Boutique Baking
30–40 biscuits
Georgia Glynn Smith

This is a very quick and easy way to decorate an otherwise plain biscuit, using a simple silicon mould to make sugar paste blossoms. Made in a selection of pretty colours, these cookies make fabulous presents or party favours.


Quantity Ingredient
200g unsalted butter, softened
200g caster sugar
1 vanilla pod, seeds only
pinch salt
1 medium egg
400g plain flour, plus extra for dusting
600g sugar paste
2 teaspoons gum tragacanth
yellow, orange, pink and red paste food colour
a small amount white vegetable fat, (optional)
a small amount apricot jam, sieved


Quantity Ingredient
Basic baking kit
4-5cm round pastry cutter
chrysanthemum silicon mould


  1. Preheat the oven to 175°C. Line two baking trays with greaseproof paper.
  2. To make the biscuits

    Place the butter, sugar, vanilla seeds and salt in a mixing bowl and cream together until smooth and creamy in texture.
  3. Beat the egg lightly in another bowl and slowly add to the butter mixture while whisking until well incorporated.
  4. Sift in the flour and mix until the dough just comes together. Gather the dough into a ball, wrap in cling film and chill for at least 30 minutes or until the dough feels firm and cool.
  5. Place the dough on a floured surface and knead briefly. Roll out the dough to a thickness of 4–5mm. Using a round cookie cutter, cut out 30 rounds and place them onto the prepared baking trays. Chill again for 30 minutes or until cool and firm.
  6. Bake for 6 minutes or until the biscuits are golden brown around the edges. Once the biscuits are baked, let them rest for about 30 minutes outside of the oven.
  7. To decorate

    Knead the sugar paste with the gum tragacanth until it starts feeling firm and stretchy.
  8. Divide the sugar paste into four equal parts. Mix the first with a small amount of yellow paste food colour to a pale lemon shade, the second with orange to a pale peach shade and the third with pink to a pale pink shade. To create a coral shade, combine a little of the red and orange paste food colours and use to colour the fourth part. If the sugar paste sticks to your fingers while colouring, add a small amout of vegetable fat.
  9. Once the sugar paste is coloured, cover with cling film to prevent it from drying out. Leave to rest for 30 minutes to firm up a little.
  10. Rub a thin layer of white vegetable fat over the chrysanthemum mould. Press a walnut-sized piece of paste firmly into the mould. Smooth the surface with a palette knife and clean up the edges with your fingers. Carefully bend the mould outwards to release the flower. Make a chrysanthemum blossom for each cookie using the different colour sugar pastes.
  11. To stick the blossoms to the tops of the cookies, gently heat the apricot jam in a saucepan. Brush a thin layer of the jam over each cookie then place the blossoms on top. Leave to set.
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