Basic biscuit icing

    15 min

    Use this basic icing recipe to ice and decorate your favourite biscuits, including gingerbread men and more!

    3293 people made this

    Serves: 12 

    • 125g icing sugar
    • 2 teaspoons milk
    • 2 teaspoons golden syrup
    • 1/4 teaspoon almond or vanilla extract
    • food colouring (optional)

    Prep:15min  ›  Ready in:15min 

    1. In a small bowl, stir together icing sugar and milk until smooth. Beat in syrup and almond or vanilla extract until icing is smooth and glossy. If icing is too thick, add more golden syrup.
    2. Use to decorate biscuits or cookies. Dip biscuits in the icing, or paint them with a brush. (Or divide into separate bowls, and add food colourings to each to desired intensity.)

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    Reviews & ratings
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    Reviews in English (2702)


    Great flavour, dried really quickly 😉  -  16 Dec 2015


    If light corn syrup is not available, you can substitute a sugar syrup made with 1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy.  -  02 Feb 2008  (Review from Allrecipes US | Canada)


    Absolutely fabulous sugar cookie icing! This icing recipe is the "Holy Grail" of icing. I have been searching for an icing recipe that allows me to bake cookies that look like they were purchased from a designer cookie shop. Thanks to this recipe, my search is over! I've made this icing several times and it has never let me down! The icing sets up shiny and beautiful and the colors are so bright and glossy. I use the paste food colorings--that you can purchase at any craft store. The icing appears "wet", but it sets up nicely and you are able to stack the cookies. However, the icing isn't too hard. It's perfect. I've used this icing to make decorated butterfly cookies that most people thought I purchased at a bakery. I also made heart cookies for Valentine's day. I packaged them in individual cellophane bags and tied with a ribbon--a cute, inexpensive treat for friends and my children's friends. This icing's consistency is wonderful, too. I spoon it on cookies and work it around the shape. I use a paintbrush to add details, and the end of the paintbrush to add dots. And yes, I do add additional milk--a 1/2 tsp at a time. It's not a problem though. I add small amounts of milk until I get the right constistency. I can't say enough about this icing and how it has helped me to make gorgeous, professional-looking cookies for all occassions!  -  14 Feb 2006  (Review from Allrecipes US | Canada)