About 21 biscuits
• 125 g butter
• 100 g (125 ml) caster sugar
• 150 ml golden syrup
• 5 ml vanilla essence
• pinch of salt
• 300 g (535 ml) cake flour, extra for rolling out
• 100 g ground almonds
• 260 g (500 ml) icing sugar
• 2 egg whites, lightly beaten
• blue and yellow food colouring
Preheat the oven to 180ºC. Place butter, sugar, syrup and vanilla in a mediumsized mixing bowl and whisk until light and creamy. Add salt, flour and almonds. Mix until it forms a soft biscuit dough. Cover in clingfilm and allow to rest in the fridge for 25 minutes. Sprinkle a thin layer of flour on a work surface. Roll out the cold dough to a thickness of about 5 mm. Use an icecream- cone shaped biscuit cutter and press out shapes. Line a baking tray with baking paper and spray with nonstick spray. Place biscuits on the baking tray. Bake for 12 – 15 minutes or until golden brown. Allow to cool.
1. Use a paper triangle and roll while folding it into a cone shape. Fold the top in and staple together. Make two.
2. Mix egg whites and icing sugar to a smooth paste. Divide in two and colour one half yellow and the other half blue. Fill the paper piping bags with the mixtures and pipe around the edges of the biscuit using a 1-mm nozzle.
3. As soon as the border has set, decorate the inside. Allow to stand for 10 minutes to dry.
4. Pipe detail on the dry decoration and allow to stand for 20 minutes to dry