Description
These pretty three tone biscuits bring a little colour to your biscuit tin, with green, pink and plain dough shaped into a lovely triangular pattern. They’re buttery, tender and just right with a cup of tea, whether you’re sharing them with visitors or sneaking one while the kettle boils.
Ingredients
Units
Scale
- 1 cup plus 1 1/2 tablespoons - 250 g butter, softened
- 1 cup sifted icing sugar
- 3 tbsp Maizena or cornstarch
- 1/2 cup neutral cooking oil
- 1 tsp vanilla extract
- 1/4 tsp baking powder
- A pinch of baking soda
- 3 cups all purpose flour, sifted, plus more as needed
- Green food colouring
- Pink food colouring
- 2 to 3 tbsp castor sugar, or as needed for coating
Instructions
- Beat the 250 g softened butter and 1 cup sifted icing sugar together until creamy, light and well combined.
- Add 3 tbsp Maizena, 1/2 cup oil, 1 tsp vanilla extract, 1/4 tsp baking powder and a pinch of baking soda. Mix until everything is evenly incorporated.
- Gradually add the first 3 cups of sifted all purpose flour, mixing as you go. Add a little more flour, 1 tbsp at a time, only if needed. You’re looking for a soft dough that holds together without sticking excessively to your hands. Don’t add too much flour, or the biscuits may turn out dry.
- Divide the dough into three equal portions. Leave one portion plain, colour the second green and the third pink. Add the food colouring a little at a time and knead gently until each colour is evenly distributed.
- Place each portion between sheets of wax paper or baking parchment. Roll the dough into long, even strips of similar thickness. Aim for three strips that are roughly the same length and width so the finished biscuits have a neat pattern.
- Place the green strip on the bottom and the pink strip beside it. Lay the plain strip on top, keeping the edges as even as possible. Gently press the strips together so they hold their shape.
- Use the paper to help lift and shape the dough into a triangular log. Fold the paper around the dough and use the flat side of a knife or a bench scraper to straighten the sides and sharpen the edges. Work gently so the colours stay distinct.
- Wrap the shaped dough and refrigerate for 15 minutes, or until firm enough to slice cleanly. If it still feels soft, give it a little longer in the fridge.
- Preheat your oven to 320⁰F (160⁰C). Line a baking tray with baking parchment.
- Unwrap the chilled dough and cut it into slices about 5 to 7 mm thick. Arrange the biscuits on the prepared tray, leaving a little space between them.
- Bake for 15 to 20 minutes, checking from the 12 minute mark. The biscuits should be set and lightly coloured underneath, but the tops should remain fairly pale so the pink and green colours stay pretty. Baking time will depend on their thickness and your oven.
- Leave the biscuits on the tray for about 5 minutes before transferring them carefully to a wire rack. While they’re still slightly warm, gently coat them in castor sugar if it sticks easily. If they’ve cooled completely, brush them very lightly with water or milk before dipping them in the sugar.
Notes
Prepared, tried, and tested by Rashida
Nutrition
- Serving Size: 1
- Calories: 124
- Sugar: 4 g
- Sodium: 32.5 mg
- Fat: 8.1 g
- Saturated Fat: 3.6 g
- Trans Fat: 0 g
- Carbohydrates: 11.9 g
- Fiber: 0.3 g
- Protein: 1.1 g
- Cholesterol: 13.4 mg
