I LOVE YOU A LATTE - DESIGN MANUAL - www.MISSBISCUIT.com.au
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DESIGN MANUAL
- I LOVE YOU A LATTE -
A step-by-step guide to creating beautiful decorated biscuits in the
comfort of your own home!
www.MISSBISCUIT.com.au
@Miss_Biscuit_ @MissBiscuitAU
WELCOME!
Welcome and thank you for your purchase of the Miss Biscuit ‘I love you a latte’ Design
Manual. In this booklet you will find all the recipes, tips and tricks and step by step
instructions on how to decorate your very own royal icing cookies.
We hope you have as much fun as we do creating these edible works of art.
SUGGESTED TOOLS:
• Floral latte cutter (JH Cookie Design • Biodegradable Bags
printed by Custom Cookie Cutters) • Tipless Bags Medium
• Chubby heart cutter • 4mm black cachous
• Stencil (Created for Miss Biscuit by • 25g egg white powder
Berry Sweet Stencils) • Stencil scraper
• Chefmaster Black Diamond
• Chefmaster Rose Pink
• Chefmaster Forest Green
• Loyal Round Tip No. 1 x 3
• Loyal Coupler Pack x 2
• Loyal Leaf Tip 349
• Loyal Closed Star Tip 25
• Scribe needle
• Black Edible Pen
OPTIONAL / ADDITIONAL TOOLS:
• Joseph Joseph rolling pin
• Cling wrap
• Scissors
• Tweezers
• Dehydrator / Oven
• Icing flavours
• Baking Paper
© Miss Biscuit - Updated May 2020
MISS BISCUIT
VANILLA SUGAR BISCUITS
• 250g unsalted butter Start by beating the butter, sugar and
(softened at room vanilla until well combined but not
temperature) creamed (about 1-3 minutes).
• 120g caster sugar
• 3 generous tsp vanilla extract Add the eggs and beat for another 1-3
• 2 large eggs minutes. Add flour, baking powder and
• 600g plain flour salt and mix on low speed until a soft
• 3/4 tsp baking powder dough is formed and the bowl edges are
• 1 tsp salt clean.
Roll out your dough between two pieces of
baking paper and cut into shapes.
Bake biscuits on a tray with baking
paper for around 12 minutes at 170oC
(conventional setting).
Top Tips:
If you need to use the fan forced setting,
drop your temperature to 140oC and leave
them in for the same length of time.
Minimise the amount you work or roll your
dough to avoid problems such as losing
shape, tough or chewy texture or uneven
surfaces. In the Miss Biscuit kitchen, we roll
the dough a maximum of twice.
If your baking paper moves or slides a lot
on your bench, try using a large silicon mat
between your baking paper and your bench
to stop it from moving.
© Miss Biscuit - Updated May 2020GINGERBREAD
(ADAPTED FROM BAKE AT 350)
• 250g unsalted butter Mix flour, baking soda, salt, ginger,
(softened at room cinnamon, allspice and cloves and set
temperature) aside.
• 815g plain flour
• 1 tsp baking soda In stand mixer bowl, cream together butter
• 1/2 tsp salt and both sugars until light and fluffy. Beat
• 1 1/2 tbsp ground ginger in the treacle and egg and mix well. Add
• 2 tsp cinnamon flour mixture and mix on low speed until
• 1/2 tsp allspice well combined. If it feels too sticky add a
• 1/4 tsp ground cloves little more flour at this point.
• 85g caster sugar
• 55g brown sugar Roll out between two pieces of baking
• 280g treacle paper and cut into shapes.
• 1 egg
Bake biscuits on a tray with baking paper
Top Tips: for around 12 minutes at 170oC degrees
(conventional setting).
In more humid climates bake for a
couple of minutes longer.
MISS BISCUIT ROYAL ICING
• 25g egg white powder Mix egg white powder with the pure icing
• 150ml water sugar.
• 1kg pure icing sugar
Add liquid and beat on a high speed for
4-5 minutes until stiff peaks form.
Store in an airtight container, out of the
fridge, for 3-4 days.
Top Tips:
Leave your icing unflavoured or flavour with fresh lemon/lime juice (add the juice to your
150ml water) or with concentrated flavourings (eg. LorAnn or Roberts flavours).
If using a concentrated flavour, add your flavour when you colour so that you can taste
test as you go. Some flavours are stronger than others.
© Miss Biscuit - Updated May 2020TIPS & TOOLS!
ICING CONSISTENCIES STORAGE / SHELF LIFE
Make your icing following the recipe above. • Airtight container (2 weeks)
Your icing should be in stiff peaks. Separate as • Food grade cello bags
much as you need to make your preferred colour (heat sealed, 2-3 months)
into a bowl. Colour and flavour your icing as • Frozen in heat sealed bags
desired. Then add enough additional water (6-12 months)
gradually to make your first consistency, which
is your outline. This looks a little like cake batter Top tip: There are lots of ways to heat seal a cello
consistency. bag (iron, cheap hair straightener, hand held
sealer from cheap shops etc but the easiest option
When you have pulled your outline out is an impulse heat sealer which can be bought at
(remember you don’t need much icing to outline
packaging stores and on eBay.
your cookies), add some more water gradually
to make your flood consistency. Your flood
consistency should look a little like melted MISS BISCUIT PREFERRED
chocolate. PIPING TIPS
Top tip: If you have made your flood consistency • Loyal #1 - outline
too thin, add a little more of your fresh icing to • Loyal #4 - flooding in bottles
thicken it up. (not needed if using tipless bags)
• PME 1 & 1.5 for detail, lace and font
DRYING RECOMMENDATIONS
Top tip: Remember to have as many #1 piping tips
Fast drying is recommended. Air drying is too and couplers as colours you want to work with at
slow and causes bleeding, crystallisation and any one time.
a matte finish. To get the best result from your
cookies dry them quickly in a dehydrator (35-50 ADAPTING YOUR COOKIES FOR
degrees), in your oven on a very low temperature MAJOR FOOD ALLERGIES
(50 degrees with the fan on) or in front of a
pedestal fan (dry climates only for the fan Wheat: Use your preferred brand of gluten free
option). flour and ensure your baking powder is wheat
free. Gluten free cookies tend to be more fragile
It will take around 20-30 minutes in a dehydrator and so use more solid shapes.
or in your oven to get your cookies to crust
over enough for the next stage but they require Dairy: Swap out the butter in the recipe for a
anywhere from 3-5 hours in total, depending on diary free spread such as Nuttalex.
your climate, for them to dry completely. The
drier your climate the less time they will take. Egg: Use a whole egg replacer (from the health
food section in your supermarkets) for the
Top tip: Never bag your cookies the same day as biscuit base. To use an egg white replacer for the
decorating. Turn your oven or dehydrator off after icing, try aquafaba (chickpea juice). There are
3-5 hours but let them sit until the next day before lots of recipes available if you search online.
packaging.
© Miss Biscuit - Updated May 2020Step 1. Follow the cookie recipe above. Roll
your cookies approximately 6mm thick. We
use the Joseph Joseph rolling pin to guide the
thickness of our cookies
Step 2. Make one batch of icing following
the recipe above. If you add lemon or lime
juice as your flavouring, reduce the amount
of water added by the amount of juice added.
Beat your icing until it is super thick and store
in an airtight container.
© Miss Biscuit - Updated May 2020Step 3. Colour about a cup of your stiff icing
in three shades of the pink. Using the closed
star tip make small star flowers on a piece
of baking paper. Use the fine point of your
scribe tool to pull down any lifted points on
your wet rose. Repeat this for all three shades.
Leave these to dry on the bench.
Step 4. To make your outline consistency, add
one teaspoon of water at a time to a small
bowl of prepared icing until it looks like cake
batter. To make your flood consistency add
one teaspoon more of water at a time until
it looks like melted chocolate. Make both
consistencies in the one bowl so that your
colour matches. Make your outline first and
pull out 2 tablespoons for your piping bag.
You can then make your flood consistency.
Step 5. Make up outline and flood consistencies
in white, pastel pink and pastel forest green.
You will only need the tip of a toothpick
worth of colour to make both the pastel pink
and green. Pop your outline consistency in
the thicker biodegradable Loyal bag with a
coupler and Loyal tip no.1. We like to put our
outline in a cling wrap pod first and thread it
through the coupler. To fill your Miss Biscuit
tipless bag you can put the bag in a tall glass
and pour it in. Then tie a knot in the top.
© Miss Biscuit - Updated May 2020Step 6. Cut the end of your flood bag by
holding the bag with the seam facing the
ceiling and cut 2-3 mm off the end of the bag.
Try not to cut your hole any bigger than this
or you will lose control of your icing.
Step 7. Outline your heart 1-2mm in from
the edge of the cookie. If you lift your piping
tip as you outline you will find that you have
more control over where the icing lands. Use
your flood bag to fill your heart with the pink
and smooth out with your scribe tool.
Step 8. Outline and flood the first part of
the white lid on your latte cookie. Pop both
of these designs in a food dehydrator at 45
degrees or in your oven at 40-50 degrees with
the fan on.
© Miss Biscuit - Updated May 2020Step 9. After 15 minutes take out your latte
cookie and flood the top part of the lid in white
and the base in your pastel forest green. Pop in
two black cachous for the eyes whilst the icing
is still wet. Put back in the dehydrator/oven
for another 10 minutes. Outline and flood the
floral section in white and then leave in the
oven/dehydrator for another hour. There is no
need to outline near the pastel green because
you already have a guide for the icing.
Step 10. Prepare your leaf piping bag by using
stiff icing and colouring with forest green in a
darker colour. Put this icing in a bag with the
with the 349 leaf tip and a coupler. Practice
making some leaves on baking paper (these
are just for practice and won’t be used). Hold
the bag with the icing tip as if it’s a duck’s
beak. Squeeze a little bit and pull back and
forth very slightly as you pull the piping tip
up about 1cm.
Step 11. Take your latte cookie out and it’s
ready to finalise. Pull your star flowers off the
baking paper. They should be completely dry.
If they are still not firm enough to move leave
them for longer. Pop a tiny bit of icing on the
back of each star and pop them in place on
the white floral section of the latte cookie.
© Miss Biscuit - Updated May 2020Step 12. Fill in the gaps with leaves and pipe
leaves around the edges.
Step 13. Use the very fine point of your edible
pen to add eyelashes, eyebrows and a smile.
Add a little pink flood in dots for cheeks.
Your first cookie is finished!
Step 14. Use a small amount of your stiff icing
and colour it black. Put it in a tipless bag and
cut about 5mm off the end of your bag. Pipe
a small line on the short end of your scraper.
Step 15. Position the stencil over the cookie.
Place your non-dominant hand on the stencil
and then firmly scrape over the stencil. Scrape
once or twice until it is clean and pull off the
stencil. Try a practice cookie first. If you find
that it is slipping you can use some magnets
on a metal tray under and on top of the stencil
to help stabilise it. This will take 5-10 minutes
to dry.
Your cookies are finished!
© Miss Biscuit - Updated May 2020We would love to see the wonderful cookies you create!
Share your creations with us on social media:
@Miss_Biscuit_ @MissBiscuitAU
© Miss Biscuit - Updated May 2020You can also read
