Homemade Party Rings Recipe - Party Rings Biscuits
A fun, nostalgic treat for the weekend, try making your own Party Ring Iced Biscuits at home, you're in for a rainbow filled fun baking project with this recipe.
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Servings: 30 Biscuits
Calories: 143kcal
Ingredients
For the Biscuits
- 300 g Plain Flour
- 0.5 tsp Baking Powder
- 100 g Caster Sugar
- 100 g Unsalted Butter
- 80 g Golden Syrup
- 1 Egg
- 1 tsp Vanilla Extract
For the Icing
- 450 g Royal Icing Sugar
- 80 ml Water, plus extra for flood icing
- Food Colour of your Choice
Instructions
To Make the Biscuits
- Preheat your oven to 170°C (150°C fan-assisted) or 340°F (300°F fan-assisted).
- Mix the plain flour, baking powder, and caster sugar in a large bowl until combined.
- Add the unsalted butter and rub it into the dry ingredients until the mixture is crumbly.
- Add the golden syrup, egg, and vanilla extract, and mix until a dough forms.
- Wrap the dough in clingfilm and refrigerate for 30 minutes.
- On a lightly floured surface, roll out the dough to about 5mm thickness.
- Cut your biscuits using a cookie cutter, and cut a small hole in the centre of each one.
- Place the biscuits on a lined baking tray, leaving space between them.
- Bake in the preheated oven for 10 minutes or until lightly golden.
- Remove from the oven, let the biscuits cool slightly on the baking tray, then transfer to a wire cooling rack to cool completely.
To Make the Icing and Decorate
- Mix the royal icing sugar and water and whisk for about 5 minutes until stiff peaks form and the mixture is white.
- Divide the icing into bowls and add food colour(s) as desired. Reserve a little white icing for the line decoration at the end.
- Transfer the icing to piping bags and snip off the very end of the tip of each bag.
- Outline the edges and centre hole of the biscuits with the icing. Let it set for 10 minutes.
- Thin out the leftover icing with a little extra water for flood icing and transfer to a piping bag.
- Fill the outlined areas with the flood icing, working quickly to prevent overflow.
- Use the reserved white icing to add decorative details, such as piping lines across the biscuits and pulling a toothpick through the lines to create patterns.
- Preheat your oven to the lowest setting and place the decorated biscuits back in the oven for 30 minutes to set.
- Turn your oven on to the very lowest setting and place your biscuits back in to set for 30 minutes before serving or storing.
Recipe Notes
- Chilling the Dough: Be sure to refrigerate the dough for at least 30 minutes before rolling it out. This helps the butter firm up, making the dough easier to work with and preventing it from spreading too much while baking.
- Thickness Consistency: When rolling out the dough, aim for a consistent thickness of about 5mm. If some cookies are thinner, they might bake faster and become overly crisp, while thicker ones might not bake through properly.
- Royal Icing: Ensure you beat the royal icing long enough (about 5 minutes) to achieve stiff peaks. This will make it easier to pipe outlines. For flood icing, thin out a portion of the stiff icing with small amounts of water until it reaches a more liquid consistency.
- Storage: Store the biscuits in an airtight container at room temperature for up to 1 week. Decorated biscuits should be completely dry before stacking to avoid smudging the icing.
Nutrition Estimate
Calories: 143kcal | Carbohydrates: 28g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 10mg | Potassium: 14mg | Fiber: 1g | Sugar: 20g | Vitamin A: 91IU | Calcium: 7mg | Iron: 1mg