ICED PARTY RINGS SIGNATURE BAKE

Iced party rings are given the retro tie-dye treatment to create an altogether modern take on this favourite treat.

YOU WILL NEED 7cm and 2cm fluted cookie cutters

■ 2 baking sheets, lined with baking paper

■ Small wooden skewers or cocktail sticks

■ At least 4 small piping bags, each fitted with a small writing nozzle

MAKES 20 HANDS ON 30 MINS + CHILLING AND SETTING BAKE 12 MINS

FOR THE BISCUITS

125g unsalted butter, cubed and softened

125g caster sugar

1tsp vanilla extract

1 egg, lightly beaten

200g plain flour

30g cornflour

1tbsp malted milk powder ½tsp baking powder

A pinch of salt

FOR THE ICING

500g icing sugar, sifted, plus extra if needed

1 egg white

At least 3 different colours of food-colouring paste (use your favourites)

Make the biscuits

Beat the butter, sugar and vanilla in a stand mixer fitted with the beater, on medium speed for 3-5 minutes, scraping down the inside of the bowl from time to time, until pale and creamy. Mix in the egg until incorporated. Sift in the flour, cornflour, milk powder, baking powder and salt and mix on low for 30 seconds, until just combined. Shape the dough into a ball, then flatten it into a disc, and wrap and chill for 2 hours, until firm.

Lightly flour the work surface and roll out the dough to about 3mm thick. Using the 7cm cutter, stamp out biscuit rounds and arrange them on the lined baking sheets, leaving a little space between each one. Using the 2cm cutter, stamp out circles from the middle of each round. Gather the dough offcuts into a ball, then reroll and stamp out more 7cm rounds, and stamp out the centres, to make about 20 biscuits in total. Chill the biscuits for 30 minutes while you heat the oven to 180°C/fan 160°C/gas 4. Bake the biscuits for 12 minutes until the edges are lightly golden. Leave to cool for 5 minutes before transferring to a wire rack to cool completely.

Make the icing

While the biscuits are cooling, using a balloon whisk, beat the icing sugar with the egg white and 3tbsp water in a large bowl for 2 minutes, until the icing is smooth and holds a ribbon trail for 5 seconds when you lift the whisk. You may need more water or icing sugar for the right consistency.

Divide the icing equally between four or more bowls (one per colour, and one for the white). Tint three or more of the bowls of icing using the food-colouring pastes, adding it gradually on the point of a wooden skewer to your desired shade. Leave the icing in the remaining bowl white. Spoon 2tbsp of each icing into a small piping bag fitted with a small writing nozzle.

Decorate the biscuits

Two biscuits at a time, dip the top of each one into your chosen bowl of icing to coat evenly, allowing any excess to drip back into the bowl, then place the biscuits back on the cooling rack. Pipe fine lines or concentric circles around the top of each biscuit in contrasting colours, then, working quickly, drag a clean wooden skewer or cocktail stick through the icing in alternate directions to create a feather pattern.

Leave the icing to set for 2 hours before serving. The biscuits will keep in an airtight box for up to 23 days.