1.Tint 100g (3 ounces) of the soft icing yellow by kneading food colouring into the icing on a surface dusted with sifted icing sugar. Knead remaining white icing until soft. Enclose icings separately in plastic wrap until ready to use.
2.Roll pieces of licorice firmly with rolling pin to about 3mm (¹/8-inch) thick.
3.Roll pieces of soft icing to the same thickness as licorice pieces.
4.Stack the licorice and icing pieces, alternating colours.
5.Cut stack into 2cm (3/4-inch) pieces. Stand pieces on baking-paper-lined tray until firm.