The perfect treat when you need a small dose of rainbow-coloured happiness.
For the biscuits:
75gbuttercan be substituted with vegan butter
60glight brown sugar
¼tspbicarbonate of soda
For the topping:
Gel food colouringpink, blue, green and yellow
For the biscuits
Preheat the oven to 180ºC/gas mark 5.
Place the butter, golden syrup and light brown sugar into a pan and stir on a low heat until the sugar has dissolved. Remove from the heat and leave to cool for 10 minutes.
Sift together the flour, bicarbonate of soda and ginger in a mixing bowl, make a well in the centre, and pour in the sugar and butter mixture.
Mix together to form a dough and create a ball shape using your hands. Wrap the dough in cling film and place in the fridge to firm for 30 minutes.
Lay the chilled dough between two sheets of floured baking paper and use a rolling pin to roll out to a thickness of approximately 5mm.
Remove the top layer of baking paper then cut out shapes using the flower-shaped cutter. Remove the scraps and re-roll if required then transfer the flower biscuits to the lined baking tray. Bake for 10–12 minutes until golden.
Remove from the oven and transfer to a wire rack to cool completely.
For the icing
While they’re cooling whisk together the royal icing and water until the mixture holds stiff peaks and is firm enough to pipe.
Split the mixture between four bowls and add a different coloured drop of gel food colouring to each, stirring it in.
Fit a closed star nozzle to four small piping bags and fill each bag with a different coloured icing mixture. Pipe a little icing onto each biscuit, lifting the piping bag up sharply to create the peak effect.
Leave the royal icing to set hard for an hour then serve.
These will keep in an airtight container for 2 -3 days.