Ingredients
- 125g butter
- 125g soft brown sugar
- 1 medium egg
- 250g plain flour
- ½ tsp ground ginger
- Dash vanilla essence
- 300g white fondant icing
- 200g icing sugar
- Selection of food colouring gels
- Cream the butter and sugar in a bowl until soft and pale.
- Add the egg and vanilla, and mix.
- Add the flour and ginger. Mix well.
- Wrap and chill the dough for 30 minutes.
- Preheat the oven to 180C-160C fan.
- Line two baking trays with parchment and set aside.
- On a floured surface, roll out the rested pastry to about ½cm in thickness and using a skull cutter, cut out 20 biscuits and place on the lined trays. If you don’t have a skull cutter, you can use a 8cm round cutter.
- Place in the preheated oven and bake for 12-15 minutes or until lightly golden brown all over. Remove and allow to cool.
- Using the same cutter, roll out the white fondant icing and cut out 20 discs.
- For the multicoloured icings, mix the icing sugar with 25ml-30ml of water to create a paste.
- Divide into four and add different food colouring gels. Spoon these into mini parchment paper piping bags.
- To assemble, stick the white fondant disc to the biscuit using some of the icing and then get creative with different coloured designs.
