Chick biscuits

  • Preparation time: 30 minutes
  • Cooking time: 9-10 minutes
  • Makes:24


    250g plain flour
    ½ tsp Cook’s Homebaking Bicarbonate Of Soda
    2 tsp ground ginger
    100g Stork
    1 Waitrose British Blacktail Medium Free Range Egg
    2 tbsp golden syrup

    300g icing sugar
    Yellow, orange and black gel food colouring


    1 Preheat the oven to 200°C, gas mark 6. Line 2 large baking trays with baking parchment.

    2 Place the flour, bicarbonate of soda and ginger in a large bowl. Add the Stork and rub in with your fingertips until it resembles breadcrumbs.

    3 Mix the egg and syrup, pour this into the flour and mix to give a soft dough. Roll out on to a floured surface to 0.5cm thick and, using a 6cm round cutter, cut out 24 rounds. Place on the trays leaving space between them. Bake for 9-10 minutes or until golden. Cool on a wire rack.

    4 Sift the icing sugar into a large bowl and add 2-3 tbsp water until you get a smooth mixture that is thick but just pourable. Reserve 2 tbsp in a small bowl and set aside. In a separate bowl add ½ tbsp icing and add a little black colouring. Finally, reserve 1 tbsp icing and add a little orange colouring. Place all these in 3 separate plastic piping bags until required. Add yellow colouring to the remaining icing.

    5 Spread the yellow icing over the biscuits up to the edge and allow to dry completely. Pipe pea-sized circles for eyes with the white icing and fill in the centre. Using the orange icing, pipe beaks and 2 small lines at the bottom for feet and allow to dry. Make dots in the centre for the eyeballs with the black icing to finish.

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