Iced Rings Biscuit Recipe | Bake Classic British Biscuits at Home

We all love an Iced Ring! So why not make them at home with our Classic British Biscuit Cutters? Here is a recipe that will bring bake wonderful childhood memories or be a perfect addition to a childrens birthday celebrations. Fun for all the family!

Prep Time
20 minutes
Cook Time
10-12 minutes
Serving Portion
25 to 30 biscuits
  

Ingredients:

• 100g butter, cubed and softened
• 100g caster sugar
• 1 egg
• 1 tsp of vanilla extract or a vanilla pod
• 200g plain flour
• For the icing
• 300g icing sugar
• Hot water
• Food colouring

Preparation Method:

1. Put the flour, caster sugar, egg and vanilla into a bowl and rub in butter until it resembles fine breadcrumbs.
   
   
2. Stir in the egg and vanilla, mixing thoroughly until the ingredients come together to form a smooth dough. Wrap dough in clingfilm and chill in fridge for 20 minutes.
   
   
3. While dough is resting preheat the oven to 180°C/Gas mark 4.
   
   
4. Lightly flour work surface and roll out the dough to about 5mm thick.
   
   
5. Dust the base and inside of the Dexam iced ring cutter, including the small hexagonal cutter, before using.
   
   
6. Use the outside of the cutter to cut the shape and the central press on the cutter to release the dough from the mould.
   
   
7. Use the small hexagon shaped cutter to cut a hole in the centre of the biscuits.
   
   
8. Place the biscuits on a non-stick baking sheet and bake for 10 to 12 minutes or until lightly golden. Leave to cool for a few minutes then transfer to a wire rack to cool fully.
   
   
9. To make the icing, sift the icing sugar into a large bowl and mix in a small amount of boiled water to make a thick, spreadable consistency.
   
   
10. Divide the icing between several smaller bowls and add a few drops of food colouring to each to create different colours of icing.
    
    
11. Spread a single colour over the top of a biscuit using a palette knife. Then drizzle a few lines over the iced biscuit in a contrasting icing and pull a cocktail stick through the lines to feather them.
    
    
12. Place on a rack to set.