Three Tone Buttercream Biscuits

These Three Tone Buttercream Biscuits combine plain, pink and green dough in one cheerful little slice

A biscuit doesn’t need fancy icing or complicated decorations to stand out. Three colours, a neat triangular shape and a buttery bite are more than enough for these Three Tone Buttercream Biscuits.

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If you were making these for a special occasion, which three colours would you choose, and why?

Why you will love and enjoy these Three Tone Buttercream Biscuits

• They’re buttery, tender and lovely with a cup of tea or coffee.
• The three coloured layers make each biscuit look special without needing icing or decorations.
• You can prepare the dough ahead, chill it and slice it when you’re ready to bake.

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Additional Information and Tips:

• How much flour should I use? Start with 3 cups of sifted all-purpose flour, then add extra gradually until the dough is soft and manageable. Too much flour can leave the biscuits dry or crumbly, so avoid adding it all at once.
• Should the butter be softened or melted? Use 250 g softened butter. It creams more easily with the icing sugar and helps create a consistent dough. Melted butter can change the texture and make shaping more difficult.
• Can I use cornstarch instead of Maizena? Yes. Maizena is a cornstarch product, and ordinary cornstarch is a suitable substitute. It helps give the biscuits a tender texture.
• What can I use instead of butter? A firm baking margarine suitable for creaming can work, although the flavour and texture may differ. Avoid soft tub spreads, which can make the dough too loose.
• Which oil works best? Use a neutral oil such as canola or sunflower oil. Strongly flavoured oils may affect the taste.
• Can I use self-raising flour? You can, but the biscuits may rise or spread differently because the original recipe already includes baking powder and baking soda. All-purpose flour is the more reliable choice for following this recipe as written.
• Which food colouring should I use? Gel food colouring is ideal because a small amount gives a strong colour without adding much moisture. Add it gradually and knead gently until the colour is even.
• How do I stop the colours from blending? Keep the dough cool, roll the strips to similar sizes and press them together gently. Chill the shaped log until firm before slicing.
• Why is my dough too sticky or crumbly? If it’s sticky, add flour 1 tbsp at a time. If it’s crumbly, mix it a little longer first. If it still won’t hold together, add a small amount of oil, about 1 tsp at a time, until it comes together.
• How long should I chill the dough? Start with 15 minutes in the refrigerator. If the log is still soft or squashes when sliced, chill it longer until it’s firm enough to cut neatly.
• How thick should the slices be? Aim for 5 to 7 mm thick. Thinner slices bake faster, while thicker ones may need extra time.
• What temperature should I use, and how long do they bake? Bake at 320⁰F (160⁰C) for approximately 15 to 20 minutes. Begin checking around 12 minutes because oven temperatures and biscuit thickness vary. The biscuits should be set and lightly coloured underneath, while the tops remain fairly pale.
• How do I get castor sugar to stick? Coat the biscuits while they’re still slightly warm. If they’ve cooled completely, brush them very lightly with water or milk before dipping them in castor sugar.
• How long will the biscuits keep? Once completely cool, store them in an airtight container in a cool, dry place for about 1 to 2 weeks. Keep them away from moisture and direct sunlight to preserve their texture.
• Can I freeze the biscuits? Yes. Freeze fully cooled baked biscuits in an airtight, freezer-safe container, separating layers with baking parchment. For best quality, use within 2 to 3 months and thaw at room temperature while covered.
• You can also freeze the shaped, unbaked dough log, tightly wrapped, for about 2 months. Thaw it in the refrigerator until firm enough to slice, then bake as directed.
• Can I prepare the dough ahead? Yes. Shape the dough log, wrap it well and refrigerate it until you’re ready to slice and bake. If it becomes too firm, let it sit briefly at room temperature until you can cut it without cracking.
• How can I keep the triangular shape neat? Use wax paper or baking parchment to help shape the dough, then straighten the sides with a flat knife or bench scraper. Wipe your knife between slices if the dough starts sticking, and keep the remaining log chilled while you work.
• Can I change the colours? Absolutely. Choose colours to suit birthdays, holidays or afternoon tea. Keep one portion plain if you want the traditional three-tone effect, or use three different food colours for a brighter finish.
• What if the biscuits brown too much? Check them early and move the tray to the centre of the oven if needed. These biscuits should stay fairly pale on top, so remove them once set and lightly coloured underneath rather than waiting for a deep golden colour

Three Tone Buttercream Biscuits offer a lovely combination of buttery texture, a delicate sugar coating and colourful layers. Their simple triangular shape makes them look special without complicated decorating, making them an appealing choice for afternoon tea, homemade gifts or a fresh batch to share with family.