200g plain flour, plus extra to dust 100g caster sugar 100g unsalted butter, chopped 1 medium egg 1 tsp vanilla extract
FOR THE ICING 300g icing sugar just-boiled water food-colouring pastes
1. Put the flour, caster sugar, butter, egg and vanilla into a food processor; pulse until the mixture comes together. (If you don’t have a processor, rub the butter into the dry ingredients until it looks like fine breadcrumbs, then stir in the egg and vanilla using a blunt-ended table knife.) Tip onto a work surface and bring dough together into a disc, then wrap in clingfilm and chill for 30 minutes.
2. Preheat oven to 180°C. Lightly flour a work surface. Roll out the dough until it’s 5mm thick, then stamp out 6cm fluted circles, rerolling trimmings as needed. Next, stamp out a 2cm circle from the middle of each larger circle. Put rings on a nonstick baking tray and bake for 12 minutes or until lightly golden. Cool for 3 minutes, then transfer to a wire rack to cool completely.
3. To make the icing, sift the icing sugar into a large bowl and mix in enough just-boiled water to make a thick, spreadable consistency. Divide the icing among smaller bowls and dye in contrasting colours.
4. Spread a single colour over the top of one biscuit using a table knife. Working quickly, drizzle a few lines over the iced biscuit in a contrasting colour, then pull a cocktail stick through the icing to feather it. Place on a rack to set.
5. Continue icing the remaining biscuits, using different colours. You might need to adjust the consistency of each batch of icing with a little water as you go. Allow to set before serving.
EACH BISCUIT About 460kJ, 3g fat (2g saturated), 21g carbohydrate (15g total sugars).
TO STORE Keep biscuits (not iced) in an airtight container for up to 2 weeks. Once iced, the biscuits are best eaten within 2 days.