Biscuiteer's book of iced biscuits help please

SDG31000

I have to make 120 rabbit shaped biscuits as wedding favours for Saturday and I'm icing them in royal icing. I know the Biscuiteer's book has information on baking the iced biscuits to make sure the biscuits aren't soft, but I can't recall what it is and my copy of the book has gone missing. I've got one on order with the library, but it is stuck in transit somewhere.
Can anyone help please?

katieowl_2

Yes I can there's a copy here somewhere...BRB!

Kate

katieowl_2

OK it says

"At Biscuiteers we return all our biscuits to the oven at a very low temperature for about 30 minutes to make sure they are all totally dry.
So put them back into an oven set at 50-70C/120-160F/Gas Mark 1/2 - 3 on baking trays to dry off. Small biscuits, or ones with just a little iced line detail, won't take very long at all"

Is that all you need?

Kate

Jules__2-2

I did heart shaped favour biscuits for my wedding and the most important thing for me was to find a recipe that wouldn't 'spread' when cooking and lose the shape. I didn't have any problems with softness as long as they were properly cooked. Good luck

Edit/ Oh yes and rolling them out to an even thickness with marzipan spacers worked a treat. Lol too much information?

SDG31000

Thank you, thank you, thank you, thank you.

So far I've baked 70 biscuits and get the feeling I'm going to need a lot more royal icing. I don't know how I get roped into these things. I'm sure I only agreed to make 50 of them to start with.