ICED RINGS

Makes 30-40

250g butter 250ml castor sugar 2 extra-large eggs

750ml flour

ICING

300g icing sugar

water to mix assorted food colouring Preheat oven to 180°C.

Cream the butter and sugar well. Add the eggs one at a time, beating well after each addition.

Sift in the flour, mixing to make a stiff dough.

Lightly flour a work surface. Roll out the dough until it is 5mm thick, then press out 7cm circles, rerolling trimmings as needed.

Next, press out a 2cm circle from the middle of each larger circle. Put the rings on a baking sheet and bake for 12 minutes or until lightly golden. Cool for 3 minutes and then transfer to a wire rack to cool completely.

ICING: Sift the icing sugar into a large bowl and mix in enough water to make a thick, spreadable consistency.

Put a scoop of icing into two small bowls and colour them pink and purple. Spoon into a disposable icing bag and snip off the end to make a small hole.

Take each biscuit and dip it into the white icing, allowing the excess to drip off.

Place on a rack and drizzle with either the pink or purple icing.

Allow to set completely before storing.