Biscuit and Icing Ingredients

I use a simple (but top secret!) recipe, and use good quality ingredients.

Biscuit Mix

All ‘original’ biscuits contain plain flour, caster sugar, margarine and baking powder. 

Allergy Advice

Biscuits contain wheat flour.

Gluten-Free Biscuits

I can use a gluten-free flour blend (Rice, Potato, Tapioca, Maize & Buckwheat) 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

I can swap the margarine for a dairy free spread. I can also do dairy free icing, so it would be gluten-free and 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 am in the process of trialing a gluten-free mix in my royal icing. It produces good results in terms of taste and looks but I am still working on the consistency for posting them. If you would like to collect gluten-free biscuits then these are available for a small supplement – please ask!

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.


I buy most of my sprinkles from The Shire Bakery for my DIY kits. The allergens will be listed in bold. Occasionally, I purchase specific sprinkles from alternative suppliers eg unicorn horn sprinkles! If you need a complete list of sprinkle ingredients, please contact me.

ALLERGENS are serious business and I do my Level 2 Food Hygiene training every 2 years.

Allergy Advice and Ingredients