Nostalgic childhood treats: Iced Gems (Recipe) 

These are the biscuits I love to eat as a child but I only got to know what they are called a few months ago! Everyone I knew in Singapore spoke about these biscuits so fondly and how they would eat them (only icing, throw away the biscuits/love the biscuits, hate the icing/pop the whole thing in) but none of us knew the name of these delightful treats. It was only when I am now faraway from home and to my utter surprise, found these biscuits in a local supermarket a couple of months back, that I know what they are called! 

They are not expensive but neither are they cheap. A tiny packet only lasted us a night, so I decided to go online to look for recipes to making these pretty biscuits, and my, there are quite a few recipes to choose from!

Here are the two links that helped me made my own pretty iced gems: A Youtube video of How to make Iced gems by Beverly Glock and a royal icing recipe from Please scroll to the bottom of the page to see the recipes written out.

Here they are – my iced gems!  UPDATE: 8th June 2015. Made a second batch in Tiffany blue and white. See pictures here!

Simple Biscuit Recipe for Iced Gems (by Beverly Glock)


200g plain/all purpose flour

100g cold butter

100g caster sugar/granulated sugar

1 egg

1/2 tbsp golden syrup ( I don’t have those and used cold syrup; turned out fine)


Rub the fat into the flour till it resembles bed crumbs (the video shows you how to do that using your fingers). Add egg, sugar and syrup. Mix well and form into a ball of dough. Flatten the dough into a disk. Wrap in parchment or cling wrap and chill in the fridge for 1 hour.

Preheat oven to 350 deg F/180 deg C. Roll out the dough to about 1/4 inch thick. These biscuits won’t ‘plump up’ so roll out to the thickness you like them to be. Use a small round cutter (1.3cm – 2 cm in diameter to cut out the dough. I used my Wilton icing tip. Bake for 6-8 min was the instructions, but I baked mine for 10 min.

Royal Icing Recipe using Meringue Powder (from The Joy of Baking)


4 cups/440g confectioners’ sugar

2 tbsp/30g meringue powder

1/2 tsp extract (vanilla/almond/lemon)

1/2 – 3/4 cup (120-180ml) warm water


In the bowl of an electric mixer (or use hand-held mixer), beat sugar and meringue powder until combined. Add the water (120ml first then add more if needed) and beat on medium-high speed until very glossy and stiff peaks form (5-7 min). If necessary, to get the right consistency, add more powdered sugar or water.


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