Winter Hat Biscuits
Fun, festive biscuits perfect for baking with children, decorate each one with colourful fondant hats and cheerful faces.
Ingredients
Notes
- Heat the oven to 190°C/170°C fan/gas 5. Cream the butter and sugar until pale and fluffy. Beat in the egg and vanilla. Mix in the flour to form a soft dough.
- Tip onto a lightly floured surface, knead gently, place on a plate, cover and chill for at least 2 hours.
- Roll the dough to about 0.5cm thick. Cut 7cm rounds using a cutter or glass. Re-roll scraps as needed.
- Place on lined trays and bake 8–14 minutes until edges turn lightly golden. Cool completely.
- Roll out white fondant, cut 7cm circles and stick one on each biscuit using a dab of white icing.
- Mix colours: yellow + blue for green, red + yellow for orange (or use ready-made). Roll each colour out.
- Cut a 7cm circle of coloured icing, halve it to create a hat shape and stick on. Add a strip for the hat band and decorate with dots or stripes.
- Roll small icing balls for pom-poms and attach.
- Shape noses from orange icing and eyes from black icing. Stick on with white icing.
- Pipe dotted smiles with black icing.
- Leave to set. Keeps for five days in an airtight container.
