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Rainbow Cookies

Posted March 27, 2020 by Ann Skipp

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Decorate rainbow-shaped biscuits with colourful royal icing for fun party favours and dessert table treats.
For the biscuits you'll need:
  • 115g (4oz) butter, cubed
  • 175g (6oz) plain flour
  • 60g (2oz) caster sugar
  • SK Rainbow Cookie Cutter
To decorate you'll need:
  • 500g (1lb 1¾oz) SK Instant Mix Royal Icing
  • SK Professional Liquid Food Colours: Bluebell, Daffodil, Gentian, Leaf Green, Nasturtium, Poinsettia and Violet
  • Paper piping bags
  • PME writer piping nozzles: nos. 2 and 3
  • Small amount of icing sugar

Makes 8–10 biscuits

Biscuits
  1. Preheat the oven to 180°C (350°F/gas mark 4).
  2. Rub the butter into the flour until it resembles breadcrumbs.
  3. Add the sugar and bring the mixture together into a soft dough.
  4. Roll out the dough to a thickness of 5mm (¼”) on a lightly floured board. Cut out as many biscuits as you can using the rainbow cookie cutter
  5. Lay the biscuits on a lined baking tray and bake for 12–15 minutes until slightly golden and firmer to the touch. Transfer to a wire rack to cool.
Decoration
  1. Mix the royal icing with water according to the instructions on the packet.
  2. Transfer 6tbsp of royal icing to a small bowl and colour it pale blue using a small amount of Bluebell liquid food colour.
  3. Put 2tbsp of pale blue royal icing in a piping bag fitted with a no. 2 nozzle and pipe around the edge of the biscuits.
  4. Add a few drops of cooled, boiled water to the remaining pale blue royal icing to make a slightly runnier consistency. Transfer the icing to a piping bag, snip off the tip and flood the space inside the outlines.
  5. Gather together seven small bowls and place 1tbsp of uncoloured royal icing into each one. Use liquid food colours to create red, orange, yellow, green, blue, indigo and violet icing.
  6. Transfer the red royal icing to a piping bag fitted with a no. 3 nozzle and pipe a curved line along the top edge of the rainbow section of each biscuit.
  7. Allow the red icing to dry a little before piping an orange curve adjacent to the red. Repeat the process with the yellow, green, blue, indigo and violet icing.
  8. Stiffen the remaining white royal icing by adding more icing sugar and transfer it to a piping bag. Snip off the tip and pipe swirls of icing over the clouds to add texture.