Gem Biscuits, the humble round biscuit with a bright sugary top, is a nostalgic and colorful Singaporean snack.
Gem Biscuits are one of the "old school" snacks that is possibly every Singaporean's favorite childhood sweet treat. The small round biscuits are topped with bright colored icing, typically pink, yellow, white and green (as a kid, the white gem biscuit was my least favorite so I omitted white and added blue instead). And they have been a hit with children in Singapore for several generations now.
Bella has tried them before when I bought some back to Houston from Singapore years ago. But Jamie has never tried them. So, I decided to make some and surprise them when they came home from school. I made the biscuit portion a little different from the original - mine tastes more like butter shortbread which I personally liked better. They were not quite ready yet when the kids got home so I promised them that they could have some for desserts if they finished their dinner. Dinner has never gone as smoothly as that night!
by Miss Crumbs A Lot
1 stick Salted Butter (4 oz) (cold)
2 oz Sugar
5 1/2 oz Flour (sifted)
4 cups Powdered Sugar
2 Egg Whites
1 tsp Water
Gel Food Coloring
1. Mix 2 oz sugar with 5 1/2 oz of sifted flour in a large bowl.
2. Cut 1 stick of cold butter into small cubes into the flour and sugar mixture. Using your finger tips, rub in the butter into the flour until it resembles breadcrumbs. Using your hands, pack and knead it until a soft dough is form (do not overwork it as the warmth from your hands will melt the butter).
3. Place the dough in between some plastic wrap and roll it with a rolling pin till about 1/4 inch thick. Using a small cookie cutter, cut out the biscuits and place them on a parchment paper lined baking tray. Refrigerate them for 30 minutes.
4. Bake at 350 degrees F for 8 to 10 minutes. Remove from oven and allow to cool completely before icing them.
5. Mix 2 egg whites and 1 tsp of water together. Whisk it on low speed until it is frothy. Add in 4 cups of powdered sugar in small batches and whisk in on medium speed. Once all sugar has been added, whisk on high speed until a firm peak is form.
6. Divide the icing into portions and add gel food coloring. Pipe the icing on top of the cooled biscuits with a piping bag and tip.
Makes 100 pieces
A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.
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