I just love how pretty these Iced Gem Cookies turned out! Iced gem cookies or fancy gem cookies or biscuits were made and sold by Huntley and Palmer in the UK in 1850 but only the biscuit bottoms at first. The icing was added in 1910. I grew up snacking on these nostalgic cookies a lot, as my mom would often buy them for me, biting off and munching on the bottoms first and the icing after.
Do check out my 1-min recipe video on TikTok or Instagram. Ingredients: Cookies: 1 large egg 20g sugar 20g vegetable oil 20g skimmed milk powder 20g all purpose flour 100g tapioca starch 2g baking powder
Royal Icing: 1 large egg white (pasteurized) 1 tbsp white vinegar 1 - 1.5 cups icing sugar food coloring
*Makes a 140-150 small cookies
1. Combine egg, sugar, oil in a large mixing bowl. Mix well.
2. Mix in milk powder, flour, baking powder, tapioca starch.
3. Knead into a smooth dough. Divide into 4 parts and roll each into ropes 1 cm in width.
4. Cut each rope into 1 cm pieces and roll each piece into balls with your hands. Place on a lined baking sheet, 1 cm apart.
5. Bake at 160C for 15 mins. Remove and cool completely.
6. Royal icing: With an electric mixer, beat together pasteurized egg white and vinegar together till foamy. Add icing sugar and beat till stiff peaks forms.
7. Divide and add food coloring. Using a flower piping tip, pipe icing onto tops of each cookie.
8. Dry cookies in lowest setting of your oven for about 15-20 mins. I set mine to 100C. Or you may leave cookies on tray to dry on their own for 2-3 hours.
9. Cool completely before storing in an air-tight container.
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