Birthday biscuits

Birthday biscuits

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(16 ratings)

Prep: 30 mins Cook: 10 mins


Make 24

These ring biscuits are perfect for parties and work well in any shape, get the kids to help

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per biscuit

  • kcal149
  • fat6g
  • saturates4g
  • carbs24g
  • sugars16g
  • fibre0g
  • protein1g
  • salt0.01g
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  • 250g plain white flour
  • 85g golden caster sugar
  • 175g unsalted butter, at room temperature, cubed
  • 2 tbsp lemon curd
  • 250g white icing sugar
  • 1 tbsp strawberry conserve (we used St Dalfour)


  1. Heat oven to 180C/fan 160C/gas 4. Put the flour, sugar and butter into a food processor. Whizz until the mixture forms crumbs, then pulse a little more until it forms a ball.

  2. Spread a large sheet of baking parchment over the work surface and turn the dough onto it. Dust with a little flour, then roll out to about the thickness of two £1 coins. Stamp out 24 rounds using a 5cm round fluted cutter, then cut out the middles with the end of a piping nozzle. Carefully peel the rest of the mixture away from the stamped shapes. Lift onto baking sheets and bake for 10 mins until pale golden. Cool on a wire rack.

  3. Put the lemon curd into a bowl with 2 tbsp boiling water and mix until smooth. Sieve in 175g of the icing sugar; stir together to make a smooth icing. Put the strawberry fruit spread in another bowl and add 2 tsp boiling water, mix, then sieve in the remaining icing sugar.

  4. Spoon the lemon icing over the biscuits, then drizzle or pipe over the pinky icing. Leave to set for at least 20 mins. Will keep for up to 2 days in an airtight tin, longer if left un-iced.

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Comments, questions and tips

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10th Feb, 2017
Have made these a few times now. I use number cutters and they're great for children's parties made in the child's age. Have just made a batch of number 1s for my youngest's birthday party and instead of the icing, dipped them in chocolate at one end (like a viennese finger) and added a few hundreds and thousands. These always take longer than 10 minutes for me. More like 15-18 minutes at 160 fan. I just wait for them to look pale golden. They taste great, just like shortbread.
6th Sep, 2014
I doubled this recipe and used it to make a load of biscuits for the kids to ice at my daughter's birthday party. Very successful- the biscuits aren't too crumbly when cooked and taste good. The dough's a bit fiddly for little fingers though- I was glad I'd done that bit myself.
10th Dec, 2013
An excellent recipe. Didn't cut the hole out of the middle. Mixed some lemon juice into the icing sugar and topped with quartered glacé cherry and they looked and tasted great
15th Oct, 2013
My go to biscuit recipe. Usually add a little lemon zest to the biscuit dough for extra lemonyness and the lemon curd icing is a winner.
1st Oct, 2013
Lovely, shortbready biscuits! How much nicer these are compared to shop bought. I added a half teaspoon of vanilla bean paste and they taste gorgeous!
27th May, 2013
will definately try them for my 3yr olds birthday party this Saturday.
14th Mar, 2013
Made these biscuits for my grand daughters to sell for Red Nose Day...varied them by putting cream and red icing on ...sold very well to happy girls....
19th Jun, 2012
I don't have a blender so made these by hand and melted the butter slightly and they mixed up perfectly with no mess!
11th Nov, 2011
these biccies are so easy to make and my kids love them, however i did cook them on my pampered chef stone and i had to add an extra 8 mins cooking time but worth the wait
20th Sep, 2011
These are delish!!! So easy and quick, made them yesterday for the first time and had to make them again today as they were all eaten within 2hours! My daughter and I had great fun decorating them with melted chocolate and decorations (the ones that lasted long enough to decorate that is!!!), no doubt I will be making these again tomorrow!


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