Iced Ring Biscuits
- 200g plain flour, plus extra, to dust
- 100g Tate & Lyle Caster Sugar
- 100g unsalted butter, chopped, plus extra, to grease
- 1 egg
- 1tsp vanilla extract
for the icing:
- 300g Tate & Lyle Icing Sugar
- Various food colourings of your choice
HOW TO MAKE THIS RECIPE
- Preheat the oven to 180°C/350°F/Gas Mark 4. Lightly flour the work surface.
- Put the flour, caster sugar, butter, egg and vanilla extract into a food processor and pulse until the mixture resembles fine breadcrumbs.
- Tip onto the lightly-floured work surface, roll into a ball, then wrap in cling film and chill in the fridge for 30 minutes.
- Lightly flour the work surface again. Roll out the dough until it is approximately 5mm thick, then use a cutter to stamp out 6cm fluted circles, re-rolling the dough as you go.
- With a smaller cutter, stamp a 2cm circle from the middle of each larger circle.
- Put the rings on a greased, non-stick baking sheet and bake in the oven for 12 minutes until lightly golden. Let cool on the baking sheet for five minutes, then transfer to a wire rack to cool completely. To make the icing, sift the Tate & Lyle Icing Sugar into a large bowl and mix in enough hot water to make a thick, spreadable consistency. Divide the icing among smaller bowls and add a different colour food colouring to each.
- Spread a single colour over the top of one biscuit with a 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.
- Repeat for all the biscuits, contrasting the colours as much as you can.