Unicorn biscuits

Unicorn biscuits

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(6 ratings)

Prep: 15 mins Cook: 30 mins plus chilling

Easy

around 20

Swirly vanilla cookies, edged with sprinkles and stars – these unicorn-inspired biscuits are ideal for kids' parties or as a fun home baking activity

Nutrition and extra info

  • unbaked dough

Nutrition: per cookie

  • kcal136
  • fat7g
  • saturates4g
  • carbs17g
  • sugars8g
  • fibre1g
  • protein2g
  • salt0.15g
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Ingredients

  • 250g plain flour
  • 150g butter
    Butter

    Butter

    butt-err

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

  • 100g caster sugar
  • 1 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • ½ tsp vanilla extract
  • pink food colouring
  • 50g icing sugar
  • 1 lemon, juice only
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • your choice of coloured sprinkles (we used hundreds and thousands, pink and yellow sugar and some white chocolate stars)

Method

  1. Rub the flour and butter together with your fingertips until it looks and feels like fresh breadcrumbs then add a pinch of salt. In another bowl, mix together the sugar, egg and vanilla extract then pour it over the butter and flour mixture. Gently knead it together then separate the dough into 2 equal blocks. Knead some pink food colouring into one of them and keep the other plain. Wrap both types of dough in sheets of cling film and chill in the fridge for 20-30 mins.

  2. Heat oven to 180C/160C fan/gas 4 and line 2 trays with baking parchment. Roll the plain dough out onto a lightly floured surface until it’s about 25cm long and 20cm wide. Do the same with the pink dough and lay one on top of the other. Lightly roll over the surface once or twice with your rolling pin just to press them together. Trim off all the edges so they're straight then carefully roll them up from one of the short edges to make a tight spiral. Wrap tightly in cling film and chill for 1hr or overnight.

  3. Unwrap the dough, trim the end and cut the rest into 20 slices and lay them cut side down on your prepared baking tray. Bake for 15-17 mins or until ever so slightly golden at the very edges. Allow them to cool on the tray before transferring them to a wire rack to cool completely.

  4. Mix the icing sugar with enough lemon juice to make it the consistency of smooth peanut butter and pour the sprinkles into a shallow bowl or plate. Dip the outside edges of the biscuits into the icing (or spread it onto the edges using the back of a teaspoon) and then into the sprinkles, turning to coat. Leave to set before serving.

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Comments, questions and tips

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Petawilson
11th Aug, 2017
3.8
I added a teaspoon of vanilla. Half isn't enough if you want flavour The dough was very wet and sticky, I added an extra 25g sugar and had to keep sprinkling flour under it when rolling out I split it into three and coloured all three sections before laying up and rolling out. It was v fiddly and the dough kept falling apart but I kept them as thick strips then flattened them out and squished them together using my hands. I chilled them overnight and got loads more than 20 out of them. They only took 12 mins at 160 fan. They turned out great, I took a pic and put it on insta at burystbiscuits
S_CKate
9th May, 2017
3.8
These are lovely biscuits, I'm so pleased with how they turned out. It is a little more fiddly than the 'easy' rating would suggest, and definitely more time consuming but still worth it. Any tips for getting the two doughs to bond well together would be appreciated. Mine were mostly fine but I had a couple of gaps and a few unravelled at the outer edge.
muffin56
30th Apr, 2017
5.05
Made these earlier today for 16 year old unicorn mad daughter. Very easy to make, though a tad messy as the mix is very sticky before chilled. I did have reservations about the recipe working when I read the start of point two which says to heat the oven and then goes on to say at the end of the same point to let them chill for an hour or overnight. I certainly wouldn't leave my oven running with nothing in for an hour and definitely not overnight! However that said, I left biscuits to chill for around 2 hours once rolled up and this made them lovely and firm to slice. I managed to make 24 biscuits. They do expand slightly whilst cooking and if any do stick, the separated edges can be covered when adding the icing and sprinkles. They are a nice crisp biscuit with a very slight vanilla flavour. My daughter's comment was that they were too pretty and cute to eat, but she did and said they were scrummy. Looks like I will be making more.
misslisab
24th Sep, 2017
I was just reading through the recipe and thought the same thing about putting the oven on and leaving it overnight!
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