Tuesday, 16 December 2014

On the seventh day of Yule...Iced Party Rings

You could even decorate these in festive colours.

Iced Party Rings

200g (7oz) plain flour, plus extra to dust
100g (3½oz) caster sugar
100g (3½oz) unsalted butter, chopped
1 medium egg
1tsp vanilla extract
300g (11oz) icing sugar
Food colouring pastes

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.

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.

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.
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.

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.

Recipe - Good Housekeeping

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