Miniature Stacked Cookies

Miniature Stacked Cookies

If I had to choose one Tala product to take to a desert island with me, it would be a tough call indeed. But, if pressed, I'd have to choose the set of 6 tin plain pastry cutters, which fit neatly inside each other, and are stowed inside a a small circular tin for easy storage. I use these cutters for so many different purposes, it would be difficult to recount them all here! When it comes to cake decorating, I use the cutters to cut roundels of ready-to-roll icing to neatly cover cupcakes. I use them to gently press into icing, so that I have a circular or semi-circular guide to follow when piping with royal icing. (Only this morning, I needed to pipe a picture of a bicycle onto the top of a cake, so I used the cutters to press two faint circles into the surface of the cake, so that I could confidently pipe the wheels of the bike over the top!) When baking, I use the cutters to make round biscuits in various different sizes, scones (sweet and savory), jam tarts, mince pies miniature Victoria sponges and to neaten up untidy Florentines. The list of things I haven't yet made is also long: I have decadent plans for miniature meat pies with circular puff pastry lids, miniature cheese and onion pasties and home-made marshmallows.

Why not have a go at these mini biscuits stacks? These are 'glued' together with royal icing but you could wrap them in cellophane, or drop them into cellophane bags and tie with ribbon or present them in little gift boxes, if you prefer.

One quantity of cookie dough 




225g caster sugar

200g butter or margarine

1 egg

400g plain flour

1tsp vanilla paste

250g Ready-to-roll icing

Food colouring

Small amount of royal icing


1. Cream the sugar and margarine together in your counter-top mixer. 

2. Tip the vanilla paste into the egg, beat a little with a fork and add to the mixture in the mixer. Beat until smooth. 

3. Add the flour and mix for as short amount of time as possible - just until the mixture comes together.

4. Place a length of cling film on the counter top and tip the dough on top of it. Push it into a rough ball shape.

5. Wrap the dough with the cling film, put in on a plate, and refrigerate for a minimum of two hours.

6. When chilled, the dough will be nice and firm. Sprinkle some flour onto your work top and turn out the dough.

7. Roll out the dough to an even thickness of about 5mm all over.

8. Take the plain tin cutters and cut out biscuits in three different sizes, making sure that you have equal numbers of each size. 

9. Cut out as many shapes as you can in one go. Gather the scraps into a ball, wrap in cling film and pop back in the fridge to firm up. You can re-roll the dough to make another batch later. 

10. Place the circles on a baking tray, leaving a gap of at least 5mm between each biscuit and bake at 170 degrees Celsius (that's 338 degrees Fahrenheit or gas mark 3) for 12 minutes, then check and turn the tray every 2 minutes or until they start to turn golden brown at the edges.

11. Allow the biscuits to cool on the tray while you prepare the icing.

Preparing the icing

1. Take 250g of ready-to-roll icing and divide into three balls. 

2. Colour each ball to a different intensity of blue (so that you have pale blue, medium blue and deep blue).

3. Using the mini Tala non-stick rolling pin, roll out the icing to a thickness of approximately one millimetre.

4. Using the same three cutters (washed and dried), cut out circles to cover each of the biscuits. Ensure that you use the smallest cutter for the palest blue, the medium cutter for the mid-blue, and the largest for the deep blue.

5. Brush the surface of the cooled biscuits with a little cooled boiled water and then press the icing circle onto the biscuit, pressing and smoothing it down with fingers. 

6. Allow the icing to set, slightly, and then using a flower blosson (daisy head) plunger cutter, cut out white daisy shapes and attach them to the smallest biscuits with a dab of water. Make a centre for each daisy by making a tiny ball of blue icing, flattening it with your finger and attaching it to the centre of the daisy in the same way. 

7. 'Stack' the biscuits by taking a deep blue large biscuit, place a dab of royal icing in the centre and then placing a mid-blue, medium size biscuit on top. Finish with a mini biscuit on top.

Arrange on a plate or cake stand. Or, if you are using these as party or wedding favours, place on a side plate ready for your guests to enjoy.

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