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Art of Sugarcraft: Parisienne Biscuits

By Bake Club

1 Comment

Preparation time 1 hour (plus cooling and drying)

Cooking time 12 minutes

Servings MAKES 10 Eiffel Towers or 10 Pussycats

We can guess exactly what your friends and family will exclaim when they see these chic and sassy biscuits – oh là là! The biscuits are easy to make with the unique cutters from the Springtime in Paris Bake Box and we just know that everyone, whatever their age, will love them.

  • For the biscuit dough
  • 125g (4oz) unsalted butter, cubed
  • 125g (4oz) caster sugar
  • ¾tsp salt
  • 1 egg
  • 1tsp vanilla extract or vanilla bean paste
  • 275g (10oz) plain flour
  • 50g (2oz) cornflour
  • To decorate the Eiffel Towers
  • 500g (1lb 2oz) peach sugarpaste
  • Icing sugar, for rolling out
  • Edible glue
  • Black edible ink icing pen
  • Silver sugar pearls
  • To decorate the Pussycats
  • 500g (1lb 2oz) white sugarpaste
  • Icing sugar, for rolling out
  • Edible glue
  • 50g (2oz) dark blue sugarpaste
  • 50g (2oz) red sugarpaste
  • Black edible ink icing pen
  • Making the biscuit dough


    4 steps

  • 1

    Making the biscuit dough Preheat the oven to 180°C (fan 160°C)/350°F/gas 4. Cream together the butter, sugar and salt. Beat in the egg and vanilla and then sieve in the flour and cornflour. Whisk everything together on low speed until mixed and then gather the dough together with your hands into a ball. Knead lightly until smooth.

  • 2

    Making the biscuit dough Roll out the dough to a thickness of 5mm (¼in) between two sheets of baking parchment. Using your chosen cutter, stamp out either Eiffel Tower or Pussycat shapes, gathering up the dough trimmings and re-rolling them to make 10 biscuits in all.
    How to use your biscuit cutter and press sets

  • Expert Tip

    Rolling out the biscuit dough between two sheets of baking parchment prevents it sticking to the rolling pin or the work surface. 

  • 3

    Making the biscuit dough Lift the biscuits onto a baking sheet lined with baking parchment or a silicone liner and bake for 12 minutes or until they are lightly golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

  • Decorating the Eiffel Towers


    3 steps

  • 1

    Decorating the Eiffel Towers Once the biscuits are cold, roll out the peach sugarpaste on a surface lightly dusted with icing sugar to a thickness of 3mm (?in), Cut out 10 Eiffel Tower shapes using your special cutter. If you wish, you can cut out the centre of each Tower with a sharp knife.

  • 2

    Decorating the Eiffel Towers Stick a sugarpaste shape onto each biscuit with edible glue. Gently press the Eiffel Tower pattern into the sugarpaste so the pattern is lightly imprinted. Leave overnight in a cool dry place for the sugarpaste to dry.

  • 3

    Decorating the Eiffel Towers The following day, draw over the pattern lines on the biscuits using a black edible ink icing pen, taking care not to press too hard and avoiding the small losange shapes. Stick the silver pearls into these shapes with a little edible glue.

  • Decorating the French pussycats


    3 steps

  • 1

    Decorating the French pussycats Follow the steps for decorating the Eiffel Towers, using the cat cutter and white sugarpaste and lightly imprinting the pattern on each.

  • 2

    Decorating the French pussycats Leave the sugarpaste to dry overnight as before. Draw around the outlines of the cat faces with a black edible ink icing pen and then draw on the features.

  • 3

    Decorating the French pussycats Model small scarves and berets from the red and blue sugarpastes and stick these in place on the biscuits with a little edible glue.

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  • kerry thornley 2 months ago

    Loved doing these biscuits, but unfortunately my black pen dryed up and wound not work. But I think they still look pretty x

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