How to stick fondant to biscuits?

A coating of glacé icing, or sieve and thin some apricot jam.

You can buy edible glue but it’s not cheap.

Try painting the underside of the fondant with water and see if it will stick. If that doesn't work, try a thin sugar syrup, or warmed honey - but you might not want the honey flavour. I'd do a few experiments first.

I would use apricot jam.

Another vote for warmed and sieved apricot jam.

Superglue - works every time!

Norty step Luckygirl
Elves and safety are out in force

I second or third? the apricot jam

My close friend is a baker and uses whipped up apricot jam. Shipping it up makes it easier to spread

I am in the warmed and sieved apricot jam camp .

Thanks to all for the ideas. I shall have to experiment I think. I didn't really want the flavour of apricot jam but perhaps I can water it down for a very thin coating.

Apricot jam works fine for sticking icing to fruit cake but I think the flavour might be a bit odd with shortbread. I’d try a sugar syrup first as it would have same flavour as icing.

On another food related topic, I found a nice recipe for Florentines (Nigella) and another for chocolate salami - a sort of choc bisc cake in a roll. I’m making some of both for gifts. If anyone wants recipes, let me know.

Ooh I saw Novella make the chocolate salami. On tv at my friends.
One of my many things on the "to make" list.

Why is it always apricot jam? use strawberry.
Use strawberry OP.
Or raspberry without pips, goes well with shortbread.

Apricot jam for sticking. I've used it to stick marzipan to a Christmas cake. Apricot because it's taste doesn't overpower like other jams would.

I've always used strawberry for marzipan on cakes.
It started when I couldn't afford an additional flavour jam for such a small amount, no one has ever noticed.
No one in our house would have liked apricot so I used what we had. Newly opened I hasten to add.

My first answer was lick and stick.
Not seriously.

B&M sell little jars of jams ( hotel-style portions ) for about £1 for a dozen or so. Handy sizes for one.

When I make cakes I stick the fondant icing to marzipan with gin. This makes sure it is all sterile as well as sticking it. You could also just use cool boiled water, not too much or it will make the shortbread soggy. Runny royal icing will also stick it. I think the reason apricot jam is used a lot is so that the colour doesn’t stand out against marzipan. If you go for the water or icing option you could then drink the gin ??

warmed apricot jam spread sparingly

Fondant is not Royal icing by the way!!

Shysal didn't say it was, mabon - she said she wanted to stick fondant to shortbread and then pipe Royal icing on top.

You'd get away with water. Sugar paste melts into it very easily.

I would try egg-white, it usually sticks everything, including Santa's fake beard.