Rain­bow recipes

These do take a while to achieve – so set aside an af­ter­noon to re­lax and cre­ate!

Woman's Weekly (UK) - - Hello! -

Makes 12 Uni­corns, 16 rain­bows

✱ 350g (12oz) plain flour, sieved

✱ 100g (3½oz) self-rais­ing flour, sieved

✱ 125g (4oz) un­salted but­ter, cubed

✱ 125g (4oz) gran­u­lated sugar

✱ 125g (4oz) golden syrup

✱ 1 large egg, lightly beaten

✱ 2-3tbsp cold wa­ter

✱ Red, yel­low, green, blue and vi­o­let paste colour

You will need:

✱ 2 bak­ing sheets lined with bak­ing parch­ment

✱ Uni­corn cookie cut­ter (avail­able from par­ty­p­ieces.co.uk; 01635 201 844)

1 Put both flours and the but­ter in a pro­ces­sor and whizz to cre­ate a crumb-like tex­ture.

2 add the sugar, golden syrup and egg and blitz un­til just com­bined. add the wa­ter if the mix is too dry to come to­gether.

3 di­vide dough into six. add a dot of paste colour to each piece of dough and a dot of yel­low and smidgen of red for the or­ange colour. we used 60g (2oz) vi­o­let,

75g (2½oz) blue, 125g (4oz) green, 150g (5oz) yel­low, 175g (6oz) or­ange, and 225g (8oz) red. work each colour into each sep­a­rate piece of dough.

4 roll each piece of dough into a long thin sausage about 30cm (12in) long on a piece of bak­ing parch­ment. Pop in freezer.

5 keep the vi­o­let out, then roll

the blue into a long rec­tan­gle, just big enough to wrap around the vi­o­let sausage. Then, roll out the green, and wrap around. re­peat with the yel­low, or­ange and red. Freeze for sev­eral hours.

6 Heat oven to 180°c or Gas Mark 4. cut 8 x 2cm (3¼ x ¾in) thick slices and 12 x 1.25cm (4¾ x ½in) slices. cut thin discs in half to make rain­bow bis­cuits and place on a lined bak­ing tray.

7 leave the thicker discs to soften for 20mins then, on bak­ing parch­ment, roll out un­til large enough that you can stamp out uni­corn bis­cuits. Peel away any trim­mings and leave the uni­corn bis­cuits on the paper.

8 bake bis­cuits for 5-10 mins un­til just firm, tak­ing care to watch them closely.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.