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Tie-Dye Biscuits

Tie-Dye Biscuits

By OcadoLifePublished on 26 June 2022Kids of all ages can try the anything-goes decoration of these Tie-Dye Biscuits by sweet treats queen Liberty Mendez. The biscuits take no time at all to make and bake, and then, when cool, just dollop on different coloured icing and swirl with a skewer or cocktail stick to create your own mini masterpieces that look almost too good to eat. We said almost!
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Time and servings

45 minsTotal time
30 minsPrep time
15 minsCooking time

Ingredients

  • 125 g of plain flour, plus extra for dusting
  • 60 g of cold butter, cubed
  • 45 g of caster sugar
  • 2 drops of yellow food colouring
  • 2 drops of pink food colouring
  • 2 drops of orange food colouring
  • 2 drops of green food colouring
  • 150 g of icing sugar
  • 2 drops of blue food colouring

Method

  • Step 1

    Preheat the oven to 180ºC/160ºC fan/gas 4. Line a tray with baking paper.

  • Step 2

    Put the flour, butter and caster sugar in a bowl and rub with your fingertips until the mix resembles breadcrumbs. Add 1tbsp water and squeeze with your hands to form a smooth dough; add another ½tbsp water if needed.

  • Step 3

    Lightly dust a clean work surface with flour and roll out the dough to ¼cm thick. Using a 6cm biscuit cutter, stamp out as many rounds as you can. Re-roll the trimmings and repeat.

  • Step 4

    Arrange the rounds 2cm apart on the tray; bake for 12-14 mins until golden. Remove and leave to cool on the tray.

  • Step 5

    Meanwhile, make the icing by mixing the icing sugar with 1-1½tbsp water to create a thick icing. Divide between bowls, one for each colour you’re using. Mix a few drops of food colouring into each; leave one white, if you like.

  • Step 6

    To decorate, dollop 1tsp of your chosen icing onto the top of a biscuit, then drizzle over a second colour; follow with a third, if you want. Using a toothpick or small clean paintbrush, gently swirl the colours together to create a tie-dye effect. Transfer to a wire rack set over a piece of baking paper to catch the drips and repeat with the remaining biscuits. Leave to set at room temperature for about 1 hr, or until the icing has hardened. Store for up to 4 days in an airtight container.