Quick & Easy

Bunting biscuits

Customise the colours in these adorable edible decorations for your next birthday party, cake stall, or baby shower!
15 Item
1H 30M
1H 45M



1.Preheat oven to 180°C Grease four oven trays; line with baking paper.
2.Process flour, butter and sugar in a food processor until mixture resembles breadcrumbs. Add egg, syrup and vanilla; process until mixture comes together. Turn dough onto a lightly floured surface; knead until smooth. Shape into a disc, wrap in plastic wrap; refrigerate 1 hour.
3.Draw a 8cm x 12cm x 12cm triangle onto the cardboard; cut out template.
4.Roll dough between two sheets of baking paper until 5mm thick. Using template, cut out triangles, re-rolling dough scraps until all dough is used. (If dough becomes soft, refrigerate 10 minutes to firm). Place on oven trays; refrigerate 5 minutes or until firm. Make small 2 holes in the top of each triangle, not too close to the edge, using a skewer. Bake biscuits 12 minutes or until golden; remove from oven, pierce each hole again while biscuits are hot and still soft. Cool on trays.
5.Divide the icing equally into 3 portions; cover with plastic wrap. Knead colouring into one portion of icing on a surface lightly dusted with cornflour. Roll icing into a 3mm thickness on a cornflour dusted surface; cut into 1cm strips, cover with plastic wrap. Repeat with remaining icing (leave one portion white).
6.Brush backs of icing strips with a little water and stick onto the biscuits, making holes in the icing to match the holes in the biscuits; trim icing around biscuit line into triangle shapes. Using a 1cm or 2cm round cutter, cut circles from icings; brush circles with a little water and stick onto biscuits. Stand until dry. Thread ribbon through hole to hang bunting.

You need a 2cm round cutter and a piece of firm cardboard 15cm (6 inches) square.


Related stories