Recipe Index

Ingredients

• 3 1/2 oz butter, softened
• 3 1/2 oz caster sugar
• 1 large free-range egg, beaten
• 1 1/2 tsp. vanilla extract
• 9 3/4 oz gluten-free plain flour, plus extra for dusting
• 1/2 tsp. xanthan gum
• 1 lb 2 oz royal icing sugar
• Concentrated gel food colouring in light blue, navy, yellow and black

Method

1. Heat the oven to 300°F and line two large baking trays with non-stick baking paper.
2. Cream the butter and caster sugar together in a large bowl until light and fluffy, then briefly mix in the beaten egg and vanilla extract.
3. Add the flour and xanthan gum and mix until the dough comes together, then roll it out on floured baking paper to about 1/4 inch thick.
4. Cut out biscuit shapes with a template and a small sharp knife, transfer them to the prepared trays with a palette knife, and bake for about 10 minutes until the edges are barely golden.
5. Cool the biscuits briefly on the trays, then move them to a rack to cool completely.
6. Make the royal icing by beating the royal icing sugar in a large bowl, gradually adding about 2 1/4 fl oz water with an electric hand mixer until thick, glossy and smooth.
7. Divide the icing among bowls and tint portions light blue, navy, yellow and black with the gel colourings, keeping one portion white; loosen part of each color with a few drops of water for flooding and fill piping bags with line and flood versions of each.
8. Decorate each biscuit in stages: outline and flood the yellow ears and muzzle details first, letting each color dry 15 to 20 minutes before adding the white eyes, light blue brows and face, navy sides, and finally the black pupils, nose and smile, using a toothpick to drag flood icing to the outlines.

Prep: 30 min · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data