For the biscuits:
90g unsalted butter
100g caster sugar
1 large egg
1 teaspoon vanilla extract
200g plain flour
1/2 teaspoon baking powder
For the icing:
267g icing sugar
a packet (8g) dried egg powder
Paste food colouring
First, cream the butter and sugar together in a large bowl. Then beat in the egg and vanilla extract. In a separate bowl,
mix together the flour, baking powder and salt and then add to the
original mixture. Stir together until it’s all combined. Once all
mixed in, roll the dough into a ball and wrap in clingfilm. If the dough
feels a bit too sticky to be rolled out, then add a touch of flour.
Leave the dough to chill in the fridge for about an hour.
Pre-heat the oven to 180 degrees C. Sprinkle some flour onto a chopping board or kitchen worktop and
roll the dough out until it’s about 50mm thick, adding a touch more
flour to the board as you go along to prevent it from sticking. Cut
out circles of the dough, and then cut a hole in the middle of each one. G used the screwcap from a elderflower cordial bottle (yes, really)
as it was the only thing I could find that was the right size. I also used a sharp knife to add grooves
to each biscuit to match those found on the underside of the real thing.
Place the the cut-out circles (groove-side up) on a lined baking
sheet (make sure they’re well spaced, or they’ll fuse together in the
oven when the dough expands). Bake for
about 12 minutes or until the biscuits are slightly golden around the
edges and slightly soft in the middle (they’ll firm up while they
cool). Once out of the oven, transfer them to a wire cooling rack to cool down.
To make the icing, sieve the icing sugar into a bowl and add the dried egg powder. Add 48ml of water and whisk until a smooth paste is formed. Now divide into 2 bowls and colour one of them (we actually made 3 colours - blue, pink and white). Once coloured, use a spoon to spread the
icing on. Next, take one of the
contrasting colours of icing, get a decent dollop on a teaspoon and
drizzle it across the biscuits in zigzags. Then, while the icing is
still wet, drag a cocktail stick through the stripes you’ve made to
create the marbled effect. It’s best to do a few biscuits at a time,
so that the icing doesn’t dry in between.