Iced Ring Biscuits

Top up your biscuit jar with these timeless Iced Ring Biscuits. Best enjoyed with a glass of warm milk, or tea.

YIELDS

≈28

40 MINS

12 MINS

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.