We’ve been busy little bees here at Biscuiteers HQ and we can hardly believe how quickly January and February flew past, but now that spring has well and truly blossomed, we’re looking forward to unveiling all the amazing biscuits we have lined up.

We’ve really been inspired by spring and we especially love all the gorgeous flowers in bright yellows and lush pinks that are cropping up all over the country. So we thought it would be really lovely to share our special Flower Power icing tips with you so that you can create your own beautiful biscuit bouquets that look as good as they taste!

If you’ve been thinking up ways to treat mum this Mother’s day, don’t leaf it to the last moment to buy a pressie – spring into action and make your own scrummy, hand-made bouquet. Bake Mum a batch of biscuit flowers in her favourite colours and tie it up with a pretty ribbon, for a lovely, creative way to show you care.

How to make coconut biscuits

You will need

(Makes 24)

  • 350g Plain Flour
  • 100g Self Raising Flour
  • 125g Granulated Sugar
  • 75g Desiccated Coconut
  • 125g Salted Butter, Diced
  • 125g Golden Syrup
  • 1 Large Egg, Lightly Beaten

The method

  1. Preheat the oven to 170°C and 130°C for Flower Pops
  2. Sift flours together into a mixing bowl, add the sugar and desiccated coconut and mix well. Add the butter and using just the tips of your fingers, rub together until the mixture resembles fine breadcrumbs. When all the butter is evenly mixed in, make a well in the centre and add the syrup and the egg. Mix well, drawing in any of the flour left at the sides of the bowl and stop as soon as a ball has formed
  3. Place the dough onto your clean worktop. Divide into two and squash the dough into two even-sized flat discs. Cover in cling film and chill until ready to use. Wrap the dough in cling film and place in the fridge for 30 minutes.
  4. Place the dough on a sheet of parchment and begin by gently squashing the dough down with a rolling pin or your hands. Cover with a second sheet of parchment and then use the rolling pin to roll out properly. The top sheet of paper may crinkle from time to time, just peel it off and smooth it down gently before starting to roll again.
  5. Using flower cutters or plain/fluted circles, cut the dough into 20-24 flowers, if you can’t find a cutter you can always try free hand  but using a sharp knife (different sizes will look very natural). Place on parchment paper.
  6. If you would like to give your biscuit flowers a stem and transform them into Flower Pops, insert a wooden secure into the raw dough and cook at a lower temperature oven 130°C for 25mins to make sure the sticks don’t burn!
  7. Bake in the middle of the oven for 14-18 minutes or until the biscuits are slightly golden in colour.
  8. When the biscuits are evenly cooked remove the trays from the oven and transfer the whole sheet of parchment to a cooling rack. Do this carefully as the biscuits will be quite fragile and hot!
  9. Cool totally before starting to ice

Now the fun begins! Follow these simple steps to create a beautiful Biscuit Bouquet

  • To start, cut your piping bag straight across to achieve a clean icing line. Always use a clean piping bag, so that your icing colours stay lovely and clean.
  • We use two basic types of royal icing at Biscuiteers – a thick, smooth paste for piping details and edging, and a runnier glossy mixture for flooding larger areas.

Pink Passion Flower


  1. Ice two circles in raspberry icing in centre of flower like a bullseye.
  2. Flood centre with raspberry icing and the outer ring with parma violet
  3. Ice petal shapes around outside with raspberry icing then fill petals with pink flood icing
  4. Leave to dry.  Use white line to make a stamen pattern, then go around it with raspberry icing

 Retro Orange Flower


  1. Using the piping icing (it should be smooth and thick, a bit like the texture of toothpaste) and ice a white circle of dots in middle of biscuit
  2. Ice a stylised petal pattern around the outside of the flower
  3. Fill the middle with yellow flood icing and then the petals with runny, orange icing
  4. Leave to dry, and then pipe on a green centre, orange dots and a green line pattern.

Shamrock Flower


  1. Ice around outside in violet line
  2. Fill with violet flooding icing then allow to dry
  3. Use yellow line to ice a ring of touching dots and fill inside with raspberry flooding icing
  4. Allow to dry then decorate raspberry icing with a circle of white line icing

Have a go at your own biscuit bouquet and feel free to experiment with different shapes and colours. If you’re giving your biscuit bouquet to Mum for Mother’s Day, make sure to have a little ‘you’ in the design to make it extra special. Get creative and release your inner flower power!

Happy Baking,

Love and Kisses, The Biscuiteers