Description
Party Rings are so easy to make at home, and look really striking decorated with Halloween coloured icing.
Ingredients
Scale
- 50g (2 oz) Golden Caster (Granulated) Sugar
- 100g (3.5 oz) Unsalted Butter, softened
- Pinch Salt
- 1 Large Egg Yolk
- 1 tsp Vanilla Extract
- 150g (5 oz) Plain (All Purpose) Flour
- 25g (1 oz) Cornflour
- 200g (7 oz) Royal Icing Sugar
- Black & Orange Food Colouring
Instructions
- Pre-heat the oven to 180 degrees (355 Fahrenheit).
- Cream together the sugar, butter, salt, vanilla and egg yolk until smooth.
- Add the flour and cornflour, and gently stir in until combined into a dough. Bring together into a ball using your hands.
- Lightly flour a clean work surface and roll out the dough until it is about the thickness of a £1 coin. Cut out the rings, laying them on two baking sheets covered in baking parchment.
- Bring the dough scraps together carefully (try not to work the dough too much, as this creates tough biscuits) and roll out and cut out ring shapes again until you can’t get any more rings out of the dough.
- Bake the biscuits for 8-10 minutes until they are firm but have barely started to turn golden. Allow to cool on the baking sheets completely before decorating.
- Mix half the icing sugar with boiling water, adding the water in very small amounts until it is just smooth enough to smooth over the biscuits.
- Half the remaining sugar, and do the same, adding orange and black food colouring until you have the preferred colour and consistency.
- Doing one biscuit at a time (the icing starts to harden pretty quickly), spread with white icing, pipe or drizzle coloured lines and run the lines through with a cocktail stick.
- When the white icing is getting towards the end, I like to switch to using coloured on the bottom, and either more coloured or white to create the lines. I know black on orange works the best, but food colouring gives a slightly artificial flavour to icing, so I find the biscuits taste the best when you use white as the main colour on the base.
- Allow the icing to harden overnight if you’re using royal icing.