- Unsalted butter: 225g (8oz)
- Light brown sugar: 225g (8oz)
- Vanilla paste: ½tsp
- Egg: 1, large
- Plain flour: 445g (15¾oz)
- SK Fairtrade Sugarpaste: 250g (8¾oz) Bridal White and 50g (1¾oz) Tuxedo Black
- Apricot glaze: 100g (3½oz)
- Round cutter: 5.7cm (2¼”) or use the template provided
- Hexagonal cutter: 1.8cm (¾”) or use the template provided
Makes 20 biscuits
- Place the butter, sugar and vanilla paste in the bowl of a stand mixer fitted with the paddle attachment. Beat the mixture until light and creamy.
- Beat the egg, then gradually add it to the mixture. Beat until it is fully incorporated.
- Sift the plain flour into the bowl and mix on a slow speed until a dough begins to form.
- Remove the dough from the mixer and shape it into a ball. Wrap the dough in greaseproof paper or cling film and refrigerate it for at least one hour or, for best results, overnight.
- Preheat the oven to 180˚C (350˚F/ Gas Mark 4). Line a flat baking tray with some baking parchment.
- Roll out the chilled biscuit dough to a 5mm (¼") thickness on a flat surface lightly dusted with flour. Use the round cutter to cut out as many biscuits as possible, then arrange them on the lined baking tray.
- Bake the biscuits on the middle shelf of the oven for 10–12 minutes, or until they begin to turn golden brown around the edges.
- Leave the biscuits to cool on the tray for five minutes and then transfer them to a wire rack to cool completely.
- Roll out a small piece of Bridal White sugarpaste to a 2mm (1/16") thickness on a non-stick board. Cut out approximately 15 hexagons using the cutter or the template below (A).
- Repeat step 1 using some Tuxedo Black sugarpaste (B).
- Roll out a small amount of Bridal White sugarpaste to a 2mm (1/16") thickness. The sheet will need to be at least 8cm (31/8") square.
- Brush the surface of the sugarpaste sheet with a little cooled, boiled water and lay the first black hexagon on top. Add a ring of white hexagons around the black hexagon, lining up the shapes neatly.
- Slot a black hexagon into the V-shaped notches around the edge of the pattern and repeat to surround each one with a ring of white hexagons. Continue until the sheet of sugarpaste is covered with the pattern.
- Brush the surface of the first biscuit with a little warm apricot glaze. Use the round cutter or the template to cut out a disc of the patterned sugarpaste (C). Lay the patterned paste on top of the biscuit and press gently to adhere (D).
- Repeat steps 1–6 to cover all the biscuits with the football pattern.
- If you prefer chocolate biscuits, replace 45g (1½oz) of the plain flour with cocoa powder. For an even more chocolaty biscuit, add 45g (1½oz) of baking drops to the mixture when the dough starts to come together.