Prep: 10 minutes (plus 15-20mins to decorate the biscuits)
Cook: 8 – 10 minutes
Makes: 16-20 depending on size of biscuit
If you are missing getting out on the water, why not have a go at making these easy fish-shaped butter biscuits topped with lemon icing or melted chocolate. A great one to do as a family, or to make as a treat.
Full list of ingredients and instructions under the video
For the biscuits
200g unsalted butter, softened
200g caster sugar
1 large egg
1 tsp vanilla extract
400g plain flour, plus extra for dusting
Lemon icing: 400g icing sugar, 65-75ml lemon juice
Chocolate: 200g white chocolate, 200g milk chocolate
Piping bag if available
Paper/ cardboard + scissors to make fish template
- Heat oven to 200℃/180℃ fan/gas 6 and line a baking sheet with baking parchment.
- Make your fish template. Draw your fish shape on a piece of paper or cardboard. A tip would be to keep a good width between the tail and the fish body to prevent the risk of biscuit breakage during cooking. Cut out using scissors and put to one side whilst you make your biscuit dough.
- Put the butter in a bowl and beat it with electric beaters until soft and creamy. Beat in the sugar, then the egg and vanilla extract, and finally the flour to make a dough. If the dough feels a bit sticky, add a little bit more flour and knead it in.
- Roll the dough out to about the thickness of 1-2cm on a floured surface. The easiest way to do this with small children is to roll the mixture out on a baking mat. Use your fish template to cut out fish biscuits using a sharp knife. Peel away the leftover dough and place the fish biscuits on your baking tray. Re-roll off cuts and repeat.
- If you wish, add fin and tail decorations to the fish, use a fork to press down on the edges.
- Place your biscuits in the oven and cook for 8-10 minutes until the edges are turning brown. Leave to cool for five minutes. You can serve these as they are or decorate them with icing/ chocolate as shown below.
Prep the icing
Mix the icing sugar with enough lemon juice to make a stiff paste. Separate the mixture into as many different bowls as you like, keeping a little bit of the white icing mixture back to use for eyes. Add colour by adding 1-2tsp of food colouring to each bowl.
Place the mixture into piping bags ready for piping.
Prep the chocolate
- Break up the chocolate and place into different glass bowls (white chocolate separate to milk chocolate etc). Place some hot water into a saucepan. Place the glass bowl over the saucepan making sure the base of the bowl does not touch the water in the pan. Stir frequently until the chocolate has melted. Remove from the bowl and carefully add it to the piping bag. Be careful as the chocolate will be hot.
To decorate your biscuits.
- Start by piping an outer edge design onto your biscuit. This will stop the icing running off the biscuit. If you wish to cover the entire biscuit, then pipe enough icing/chocolate to cover the biscuit – do not worry about it being neat at his point. Use a toothpick to spread the icing/chocolate evenly across the biscuit. If the surface is not flat gently tap and shake the biscuit until you have a smooth covering.
- To add a dot or fin decoration on top of an icing/chocolate layer, leave the first icing/chocolate layer to dry for a few minutes. Then pipe the dots or fins on top of the dried layer.
- You can also add on flaked almonds, hundreds and thousands or other decorations to your fish.
- Once you have finished decorating, leave the biscuits for 20 minutes to allow the icing/ chocolate to harden. And violà some fish-shaped biscuits.