Tip! You could decorate these biscuits with jelly tots and smarties as well, just make up some thick icing with icing sugar mixed with a drop of warm water and use as an adhesive for your sweets. You can freeze the biscuit dough for up to three months.
If you enjoy making paper bunting, you’ll love making it in biscuit form, and so will the children…. its what liquorice laces were made for!
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For the biscuit dough
- 185g butter, softened
- 100g caster sugar
- 1 tsp vanilla bean paste
- 1 large egg
- 1 large egg yolk
- 250g plain flour, sifted
For the decoration
- Strawberry laces
- Icing writing pen
- Coloured sugar polka dots
Preheat the oven to 180°C/160°C fan/gas mark 4. Line two baking trays with baking paper.
In a large bowl, cream together the butter, sugar and vanilla until light and fluffy. Add the egg and egg yolk and mix well. Stir in the sifted flour then bring the dough together using your hands. If the flour is too sticky simply add more flour.
Cut the dough into two pieces. Roll the dough between two large sheets of baking paper to 7mm thickness rectangle and transfer to the fridge to chill until firm, this should take 15 mins. Repeat with second piece of dough.
Remove from the fridge and cut the rectangle into two equal strips horizontally, then cut each strip into six triangles.
Place on the prepared baking trays and bake for 15 mins, until pale with lightly golden edges. Still on the tray immediately after removing from the oven make two holes at the top of each triangle to later thread the laces through. Be sure to make it big enough before the biscuit cools and hardens. You can use a skewer and wiggle it in a circle movement to make the hole to your desired size. After the biscuits have cooled and firmed on the tray, transfer to a cooling rack to cool completely.
Very gently thread the laces through the holes from back to front, across the front of the triangle and out to the back of the biscuit and repeat.
To decorate use a icing gel writing pen to make dots then stick sugar dots on top.
Last updated 7 months ago