Preparation Notes: plus chilling, cooling and setting
Serving notes: Makes about 28
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Yields:
28
Prep Time:
1 hr
Cook Time:
12 mins
Total Time:
1 hr 12 mins
Ingredients
200 g (7oz) plain flour, plus extra to dust
100 g (3 1/2oz) caster sugar
100 g (3 1/2oz) unsalted butter, chopped
1 medium egg
1 tsp. vanilla extract
300 g (11oz) icing sugar
Food colouring pastes
Directions
Step 1
Put flour, caster sugar, butter, egg and vanilla into a food processor; pulse until mixture comes together (if you don't have a processor, rub butter into dry ingredients until it resembles fine breadcrumbs, then stir in egg and vanilla using a blunt-ended cutlery knife). Tip on to a work surface and bring dough together into a disc, then wrap in clingfilm and chill for 30min.
Step 2
Preheat oven to 180°C (160°C fan) mark 4. Lightly flour a work surface. Roll out the dough until it is 5mm (¼in) thick, then stamp out 6cm (2¼in) fluted circles, rerolling trimmings as needed. Next, stamp out a 2cm (¾in) circle from the middle of each larger circle. Put rings on a non-stick baking sheet and bake for 12min or until lightly golden. Cool for 3min, then transfer to a wire rack to cool completely.
Step 3
To make the icing, sift the icing sugar into a large bowl and mix in enough just-boiled water to make a thick, spreadable consistency. Divide the icing among smaller bowls and dye in contrasting colours.
Step 4
Spread a single colour over the top of one biscuit using a cutlery knife. Working quickly, drizzle a few lines over the iced biscuit in a contrasting colour, then pull a cocktail stick through the icing to feather it. Place on a rack to set.
Step 5
Continue icing the remaining biscuits, using different colours. You might need to adjust the consistency of each icing a little with water as you go. Allow to set before serving.
Per Serving:
Calories: 110
Total carbs: 21 g
Sugars: 15 g
Total fat: 3 g
Saturated fat: 2 g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
