Angel Fish Biscuit
Cook time: 
Total time: 
Serves: 16
  • 225g unsalted butter
  • 150g icing sugar (plus extra for dusting)
  • 1 egg, slightly beaten
  • 1 tsp vanilla essence or extract
  • 350g plain flour
  • pinch of salt
  • *decoration*
  • 1 mini meringue per biscuit
  • 2 white chocolate jazzies per biscuit
  • 1 small chocolate button per biscuit
  • 2 tbsp icing sugar
  • little cold water (enough to make a thick icing sugar paste)
  • edible glitter/shimmer powder
  • sprinkles
  1. Take a food processor, and in it place the butter and icing sugar and whiz until the mixture is creamy and soft
  2. add the egg and vanilla and beat again for a minute until smooth
  3. add the flour and salt and blitz again until the mixture leaves the sides and becomes a dough
  4. remove the dough, shape into a ball and place inside a plastic food bag or some cling film and chill in the fridge for at least 2 hours
  5. Once you are ready to use your dough, pre heat the oven to 180oC / 160oC (fan) and grease and line a large baking with parchment paper
  6. remove the dough from the fridge , and dust a clean work surface with icing sugar
  7. roll out the dough and then either use a fish shaped cookie cutter, or (and this is what I did) use a lid to a coffee storage jar to cut out round shoes. I then sued a heart shaped cookie cutter, and just cut out the top part to make the tail.
  8. Place onto the lined tray, and make sure the tail is attached to the bottom of the circle
  9. bake in the oven for about 10 minutes
  10. leave to cool and then carefully transfer to a wired rack
  11. once cold, make your icing and then cover each fish with some icing and then stick on a meringue and 2 jazzies as per my photos. Then add some shimmer and sprinkles and a chocolate button for an eye.
Recipe by Mummy Mishaps at