Bunting biscuits

Bunting biscuits

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(5 ratings)

Prep: 50 mins Cook: 8 mins - 10 mins

More effort

Makes 24
Add a touch of fun to your party with these edible flag-shaped cookies - ice in your favourite colours

Nutrition and extra info

  • Freeze un-iced

Nutrition: per biscuit

  • kcal258
  • fat4g
  • saturates2g
  • carbs53g
  • sugars44g
  • fibre1g
  • protein2g
  • salt0.2g
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  • 350g plain flour, plus a little extra for rolling
  • 100g cold butter, diced



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 140g light soft brown sugar
  • 1 large egg
  • 75g golden syrup
  • 2 tsp vanilla extract

To decorate

  • 1kg pack ready-to-roll icing
  • few food colourings and writing icing pens, in your favourite colours
  • icing sugar, for rolling


  1. Put the flour, butter, bicarb and sugar in a food processor, whizz until you can’t see any lumps of butter, then tip into a mixing bowl. Whisk the egg, syrup and vanilla together, then stir into the bowl with a wooden spoon. Using your hands, knead together into a smooth dough.

  2. Heat oven to 200C/180C fan/gas 6. Cut a triangle template from card the size you want the bunting to be. Roll out dough on a lightly floured surface. Use template to cut out triangles – re-roll trimmings to get as many as you can. Line some baking sheets with baking parchment and lift on the biscuits. Use a pencil end to make 2 holes in the top of each one – not too close to the edge. Bake, one tray at a time, for 8-10 mins, remaking each hole when biscuits are just out and still soft. Cool. Un-iced biscuits can be frozen for up to 3 months, or will keep in an airtight container for a week.

  3. Divide the icing into as many colours as you want, and knead in food colourings to get your desired colours. Roll out thinly on a surface lightly dusted with icing sugar, and use your template to cut out icing triangles. Brush the backs of the icing with a little water and stick onto the biscuits – making holes in the icing to match the biscuits as you go. Cut out small circles from leftover icing, brush backs with water and stick onto some of the biscuits. Decorate with icing pens, if you wish, then carefully thread through ribbon or string and hang up your treats.

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Comments (5)

heather7007's picture

Great recipe. The measurements are just right so that the mixture is easy to roll and not too sticky, meaning that they were fun to make with my 5 year old daughter rather than a stressy mess!!!! We made use of all our cutters and had 30 biscuits of various shapes and animals! We did reduce the cooking time by a few minutes due to the smaller size

2rachel6's picture

Delicious and holds shape well

Lolatron's picture

Yummmy and easy to make

nesuzy's picture

Easy to make, very tasty, enjoyed by everyone. I used different shaped cutters and made my own icing to decorate. Lovely little biscuits.

toot-toot's picture

Brilliant, absolutely loved making these for the jubilee street party. Very easy to make and very tasty.

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