- 250g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 140g golden caster sugar
- 1 medium egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 tsp vanilla extract
- 2 tsp cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 300g plain flour, plus extra for dusting
- 100g desiccated coconut
- 400g ready-to-roll icing
- 1-2 tbsp icing sugar
- writing icing pens, sprinkles, to decorate (see Tip below)
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Heat oven to 190C/fan 170C/gas 5. Beat butter, sugar, egg and vanilla together with a pinch of salt until smooth. Stir in the flour, cinnamon and coconut with a wooden spoon.
On a floured surface, roll out the dough to a just a bit thinner than 1/ 2 cm. Make a two templates out of card of roughly 10 x 5.5cm and 8 x 3cm. (If you can find cutters even better). Place the larger template on the dough and use a pastry wheel, pizza cutter or knife to cut out the shape. Repeat until all the dough is used. Lift onto baking sheets, then bake for 10-12 mins until pale golden. Cool for a few mins, then transfer to a cooling rack to finish cooling. Biscuits can now be frozen, see tip.
Roll out the ready-to roll icing on an icing sugar dusted surface. Use the smaller template, cut out the icing in the same way.
Sift the icing sugar into a bowl and stir in enough water to make runny. Brush the biscuit with a little of the runny icing. Stick an icing rectangle in the centre and scatter the sprinkles around the edges. Repeat with the rest. Pipe guests names onto biscuits and set aside to set. Will keep in an airtight tin for up to 3 days.
You can use preserving sugar, dessicated coconut, gold star sprinkles, hundreds and thousands or whatever you prefer and to suit the occasion.
Tip: keep some for the freezer
Stack spares in a freezer container for your next dinner, and keep frozen until the morning of the event.