Biscuit and Icing Ingredients
I use a simple (but top secret!) recipe, and use good quality ingredients. All my biscuits and icing are DAIRY-FREE.
Biscuit Mix
All ‘classic’ biscuits contain plain flour, caster sugar, margarine and baking powder.
Allergy Advice
Biscuits contain GLUTEN (wheat flour).
Gluten-Free Biscuits
I can use a gluten-free flour blend (Rice, Potato Starch & Maize Flour) for a small supplement, which tastes just as delicious! Please note that I produce food with wheat in my kitchen on a regular basis but I ensure that all equipment is washed up carefully between baking.
Dairy Free biscuits
All my biscuits and icing are dairy free.
Royal Icing
The main ingredient is of course icing sugar, which I mix with water, royal icing mix (wheat, starch, dried egg albumen), sugar, modified starch, acidity regulators (calcium lactate, tartaric acid, cream of tartar, lactic acid), dextrose, stabiliser (guar gum) and paste food colourings.
Allergy Advice:
For allergens, see ingredients in bold.
Gluten Free Icing
I use aquafaba (chickpea juice) as my gluten-free AND vegan royal icing. It produces good results in terms of taste and looks – you might not even notice the difference! There is a small supplement for gluten-free & vegan biscuits for bespoke orders.
Sugarflair Paste Food Colouring
All my icing is coloured using the Sugarflair paste (Spectral and Pastel ranges) which are suitable for vegans and vegetarians. In terms of other dietary concerns, Sugarflair paste food colouring is nut free, fat free, GM free and gluten free. If you require exact ingredients/ food colouring for any of the colours I mix, please do not hesitate to contact me.
Sprinkles
I buy my sprinkles from a range of suppliers for my DIY kits. The allergens will be listed in bold on the packets. If you need a complete list of sprinkle ingredients, please contact me.
Edible pen
Purified water, propylene glucol, FD&C colours: red #40 or #3, blue #1, yellow #5 or #6, citric acid and sodium benzoate as preservatives.
ALLERGENS are serious business and I do my Level 2 Food Hygiene training every 2 years.