Whopping party rings
- 115g unsalted butter
- 115g caster sugar
- 1/2 tsp vanilla extract
- 1 large egg
- 275g plain flour
- 350g Whitworths Royal Icing Sugar
- Dr. Oetker Gel Food Colours
Pre-heat the oven to 180C/160C Fan/Gas 4. Line 2 baking sheets with baking paper. Beat the butter and sugar with a wooden spoon until evenly mixed. Beat in the vanilla extract and egg yolk until evenly mixed, then stir in the flour.
Mix with your hands until just combined, handling the dough as little as possible.
Lay a sheet of cling film on a work surface, put the dough on top, then cover with more cling film. Roll out the dough to about 5mm thick. Remove the top layer of cling film, then cut out as many rounds as you can using an 11cm cutter or the rim of a bowl. Cut a 5.5cm hole in the centre of each. Transfer to the baking trays. Roll out the leftover dough and repeat. You should have enough to do this twice. Refrigerate for 20 minutes.
Bake the biscuit rounds for 15 minutes, until light golden. Cool on the trays for 10 minutes, then move to wire racks to cool completely.
Mix the icing sugar in a bowl with 4 tbsp water. Beat with an electric mixer for 3 minutes, or until it forms soft peaks. Divide between 4 bowls – leave one white and colour the rest.
Put 1 tsp of each colour into separate piping bags, then snip a tiny piece off the end. Spread 1 colour of icing over each biscuit, then pipe thin parallel lines of another on top. Use a cocktail stick to draw flicks in the lines at intervals for a feathered effect. Leave for at least 30 minutes to set.