- 125 g butter
- 125 g caster sugar
- 1 egg
- 1 tbsp vanilla extract
- 250 g plain flour
- 400 g white fondant icing
- 100 g pack mixed red, yellow, black and blue ready-to-roll icing
-
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.
