Olympic biscuit recipe
Make your own Olympic biscuits with the kids this summer, using feature writer Anne’s fantastic recipe.
Using coloured sugar rather than icing as decoration, these biscuits are a great cooking activity to do with your kids while enjoying the Olympic spirit.
The coloured sugar needs to be made ahead of time to let it dry out for at least a couple of hours. I used food colouring bought from the supermarket and discovered making my own green (using a few drops of blue and one or two of yellow) made a much nicer shade than the premixed green food colouring. You can also get your kids experimenting making black (use blue, red and yellow).
You can use any plain biscuit dough. I particularly like my burnt butter dough as it has a deeper flavour, and you don’t need to cream the butter and sugar (less washing up!). Because of all the sugar sprinkled on top, I reduced the amount of sugar in the biscuit dough by half. The dough also freezes well, so if you don’t want to use it all in one go, pop it in the freezer for your next baking day.
I used a 7cm diameter and a 4.5cm diameter biscuit cutter to create the rings. It’s much easier to cut your big circle and put it on your baking tray and then cut out the smaller circle while it’s on the tray.
Makes enough to decorate one set of rings (5 biscuits)
- 10 tsp caster sugar
- Food colouring (red, blue, yellow, black)
- Divide the caster sugar evenly between 5 small bowls (2 tsp each). For each bowl’s colour, start with two drops of food colouring and use the back of a teaspoon to mix the colour into the sugar evenly. Add another drop of colouring if needed (try not to use too much colouring as it will make the sugar too wet). Use blue and yellow food colouring to make green sugar.
- Leave your coloured sugar to dry. You can spread it out on baking paper to dry more quickly.
If you want to make a larger amount of coloured sugar, put the sugar and food colouring into ziplock bags, close securely and use your fingers to massage the colour in.
Burnt butter biscuits
Prep time: 20 mins
Cook time: 15 mins
Makes about 30 biscuits
Uncooked dough can be frozen
- 125g unsalted butter
- 1/4 cup sugar
- 1/2 tsp vanilla essence
- 1 egg, lightly beaten
- 1 and 1/2 cups self-raising flour
- Melt butter in a small saucepan over a low heat until light brown. Pour into a medium bowl and leave to cool for about 5 mins.
- Add sugar and mix well. Sift in the flour and mix to combine. Finally mix in the beaten egg and vanilla.
- Form dough into a ball, wrap in cling film and refrigerate for about 30 mins to firm.
- Preheat oven to 170C. Roll out the dough between two pieces of cling film to a thickness of about 5mm. Cut out your shapes and place on a baking tray lined with baking paper.
- Sprinkle each ring with one of your coloured sugars.
- Bake 12-15 mins until just turned a light golden brown.