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Iced Ring Biscuits

Prep

40 mins

Bake

12 mins

Serves

28

Difficulty

Easy

About

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

made using

Icing Sugar

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Instructions
Ingredients
Reviews
Step 1

Preheat the oven to 180°C/350°F/Gas Mark 4. Lightly flour the work surface.

Step 2

Put the flour, caster sugar, butter, egg and vanilla extract into a food processor and pulse until the mixture resembles fine breadcrumbs.

Step 3

Tip onto the lightly-floured work surface, roll into a ball, then wrap in cling film and chill in the fridge for 30 minutes.

Step 4

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.

Step 5

With a smaller cutter, stamp a 2cm circle from the middle of each larger circle.

Step 6

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.

Step 7

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.

Step 8

Repeat for all the biscuits, contrasting the colours as much as you can.

TOP TIP

If you really want to bring something to the party, make Celebration Whoopie Pies too; your guests will love them!

Ingredients – 5 items

Serving

1

For the biscuits

Flour

Plain flour

Plus extra to dust

200 g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

100 g
Butter

Butter

Unsalted, chopped, plus extra to grease

100 g
Eggs

Egg

1
Vanilla

Vanilla extract

1 tsp

For the icing

Fairtrade Cane Icing Sugar

Icing sugar

300 g
Food-colouring-gel

Food colouring gel

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Warm, sticky, chewy... is there anything more you'd ever want from a bake!?

Of course not! And that's why Dark Muscovado is so often our secret ingredient, perfect for adding a rich, treacly taste to the most indulgent puds you can think of.
See? Using different sugars really does make a difference...

Brown Sugar contains molasses, which adds moisture to cookies. So the more you add, the softer and chewier they become! And as a bonus, there'll also be a stronger, caramel flavour.

Caster Sugar on the other hand tends to give a crisper texture. They'll be lighter in colour with a more delicate snap and taste much sweeter than a brown sugar cookie. 

And a mix of both? Well, then you'll end up with an amazing cookie that's both chewy and crisp, with a blend of caramel and sweet flavours!

Which one do you think looks best?
We're changing what 'coming over for a cuppa' means! 

It isn't just milk and two sugars around our house. We're daring to dazzle guests with some fancy frappés and a nice drizzle of our Tate & Lyle Barista Caramel Syrup. 

And there's nothing stopping you from doing the same!
A nice Mother's Day activity for your little bakers! 

We know all the mums out there will be having a really sweet day. But we thought some homemade Mother's Day cakes might make it even sweeter...

Thanks for sharing @welovebaking.
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And today we're doing a deep dive into delicious apple tart. (We wish we meant this literally!) 

From its interesting origins to essential secret ingredients, come read our blog to make your next tart tops - link in bio!
Tea and olive oil in a cake... Sounds strange, tastes incredible! 

With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!

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