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Iced party rings

Name: Iced party rings
Prep time: 1 h
Cook time: 12 min
Total time: 1 h 12 min
Yield: Makes 28-30
Ingredients: 225g cold unsalted butter, cubed; 375g plain flour, plus extra for dusting; 75g cornflour; ½ tsp salt; 125g Billington’s unrefined golden caster sugar; 2 medium free-range eggs; 2 tbsp vanilla bean paste; For the orange icing; 100g Billington’s unrefined golden icing sugar; 20ml orange juice; Orange food colouring (see tip); For the lemon icing; 100g Billington’s unrefined golden icing sugar; 20ml lemon juice; Yellow food colouring (see tip); For the lime icing; 100g Billington’s unrefined golden icing sugar; 20ml lime juice; Green food colouring (see tip); For the raspberry icing; 120g Billington’s unrefined golden icing sugar; 40g frozen raspberries, thawed, s2then whizzed in a mini processor (or crushed with the back of a fork) and pushed through a sieve into a bowl; 1-2 tsp lemon juice; For the whiteApple-converted-space icing; 50g Billington’s unrefined golden icing sugar; 2 tsp lemon juice; You’ll also need…; Food processor; 7cm and 2cm round/fluted cutters; piping bag s2with 2mm plain nozzle; 2 baking sheets lined with baking paper

Published: 5 Nov 19
Updated: 14 Jun 24

Kids will go mad for these homemade iced party ring biscuits. The finicky part is making all the different icing colours, but it really is worth it. They look spectacular spread out on a plate and will attract reams of praise.

Easy
October 2019

Test kitchen approved

Makes 28-30
Hands-on time 1 hour, oven time 10-12 min, plus chilling and setting

Nutrition: For 30

Calories: 190kcals
Fat: 6.7g (4.1g saturated)
Protein: 1.9g
Carbohydrates: 30.2g (18.3g sugars)
Fibre: 0.6g
Salt: 0.1g

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Ingredients

225g cold unsalted butter, cubed
375g plain flour, plus extra for dusting
75g cornflour
½ tsp salt
125g Billington’s unrefined golden caster sugar
2 medium free-range eggs
2 tbsp vanilla bean paste

For the orange icing

100g Billington’s unrefined golden icing sugar
20ml orange juice
Orange food colouring (see tip)

For the lemon icing

100g Billington’s unrefined golden icing sugar
20ml lemon juice
Yellow food colouring (see tip)

For the lime icing

100g Billington’s unrefined golden icing sugar
20ml lime juice
Green food colouring (see tip)

For the raspberry icing

120g Billington’s unrefined golden icing sugar
40g frozen raspberries, thawed, then whizzed in a mini processor (or crushed with the back of a fork) and pushed through a sieve into a bowl
1-2 tsp lemon juice

For the white icing

50g Billington’s unrefined golden icing sugar
2 tsp lemon juice

You’ll also need…

Food processor; 7cm and 2cm round/fluted cutters; piping bag with 2mm plain nozzle; 2 baking sheets lined with baking paper

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Method

Put the butter, flour, cornflour and salt in a food processor and pulse until the mixture resembles fine breadcrumbs. Add the caster sugar and pulse to combine. Beat the eggs with the vanilla bean paste in a small jug, then pour into the food processor and pulse until the mixture just starts to come together to form a dough. Turn out and use your hands to gently bring the mixture together into a dough. Shape into a disc, wrap well and chill for 1 hour.
Heat the oven to 180°C/160°C fan/gas 4. Divide the dough in half and roll out one piece on a lightly floured worksurface to the thickness of a £1 coin. Cut out as many 7cm rounds as possible, then use the 2cm cutter to cut a hole in the centre of each one to form a ring. Repeat with the remaining dough, re-rolling the trimmings until all the dough has been used up. Transfer the rings to the prepared baking sheets, spacing them well apart, then chill for 30 minutes.
Bake the biscuits for 10-12 minutes until lightly golden. Cool on the baking sheets while you make your icings.

Mix all the ingredients for each icing in separate bowls to make a plain white icing and pastel coloured orange, yellow, green and pink icings. They should be smooth and relatively thick, so add the juice gradually and practise dipping a shop-bought biscuit into the icings to see if the consistency is right. Add a little more citrus juice or icing sugar to adjust the consistency.
Dip the top of each cooled biscuit ring in the pastel coloured icing of your choice, then put back on the baking sheets. Transfer the white icing to the prepared piping bag. Pipe parallel lines across each iced biscuit, then drag a cocktail stick down through the lines to feather the white icing. Leave to set for 1 hour, then serve with a nice cup of tea.