Ingredients
350g/12oz plain flour, plus a little extra for rolling
100g/4oz cold butter, diced
1 tsp bicarbonate of soda
140g/5oz light soft brown sugar
1 large egg
75g/2½oz golden syrup
2 tsp vanilla extract
TO DECORATE
1kg pack ready-to-roll icing
few food colourings and writing icing pens, in your favourite colours
icing sugar, for rolling
Method
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Put the flour, butter, bicarb and sugar in a food processor, whizz until you can’t see any lumps of butter, then tip into a mixing bowl. Whisk the egg, syrup and vanilla together, then stir into the bowl with a wooden spoon. Using your hands, knead together into a smooth dough.
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Heat oven to 200C/180C fan/gas 6. Cut a triangle template from card the size you want the bunting to be. Roll out dough on a lightly floured surface. Use template to cut out triangles – re-roll trimmings to get as many as you can. Line some baking sheets with baking parchment and lift on the biscuits. Use a pencil end to make 2 holes in the top of each one – not too close to the edge. Bake, one tray at a time, for 8-10 mins, remaking each hole when biscuits are just out and still soft. Cool. Un-iced biscuits can be frozen for up to 3 months, or will keep in an airtight container for a week.
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Divide the icing into as many colours as you want, and knead in food colourings to get your desired colours. Roll out thinly on a surface lightly dusted with icing sugar, and use your template to cut out icing triangles. Brush the backs of the icing with a little water and stick onto the biscuits – making holes in the icing to match the biscuits as you go. Cut out small circles from leftover icing, brush backs with water and stick onto some of the biscuits. Decorate with icing pens, if you wish, then carefully thread through ribbon or string and hang up your treats.
PER BISCUIT
258 kcals, protein 2g, carbs 53g, fat 4g, sat fat 2g, fibre 1g, sugar 44g, salt 0.2g
