Homemade Party Rings (Iced Ring Biscuits)

egg-free iced biscuits

 

There aren’t many biscuits which are more appealing to children than party rings. Their pastel hued iced tops immediately give the impression of an occasion, to expect pass the parcel and balloons to magically appear. They’re certainly not the healthy option but I think most people have memories of party rings as children.

Whilst being milk and egg-free they may contain traces of nuts, so poor little Sofe can’t dig in when the plate of party rings appear. She has to sit back and politely say ‘no thank you’ when everyone else dives in with gusto. They’re also not veggie friendly so even if I was tempted I couldn’t indulge in a trip down memory lane!

vegan party rings

These vanilla flavoured crunchy biscuits are the perfect carrier for the shiny, crisp iced top. Of course you don’t need to do the multiple colours, they’re just as tasty with a single colour icing, but I went to town with the colours to try to recreate real party rings as best as I could. The icing takes a while to set, so if possible leave them to harden and dry out overnight before packing them up. It might seem odd to put them back in a low oven once iced, but it really does help give a shiny, smooth finish and despite what common sense says, the icing doesn’t melt!

Homemade Party Rings

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

dairy-free party rings

makes lots, at least 28!

2 1/3 cups of plain flour

2 tbsps cornflour

1/4 tsp salt

1/4 tsp baking powder

1/2 cup vegetable fat (I used Trex)

1/2 cup dairy-free spread (Pure)

1 cup granulated sugar

2 tsps vanilla paste (or use one and one of another extract)

1/4 cup oat milk (Oatly)

  1. Sift together the flour, cornflour, salt and baking powder.
  2. In another bowl whisk together the fat, spread and sugar until light and fluffy. Add the extracts and oat milk and whisk again.
  3. Add the flour mix and carefully combine
  4. Roll out and cut out shapes with cookie cutters. Place on a lined baking sheet and bake at 180 degrees for 10 minutes, or until lightly golden round the edges
  5. Cool on the sheet before moving to a wire rack.

icing biscuits

for the royal icing:

4 tbsps aquafaba (water from a tin of beans or chickpeas)

1/2 tsp cream of tartar

4 cups icing sugar

1/2 tsp vanilla extract

dairy-free milk to thin the icing

food colouring as desired

  1. In a stand mixer, or an electric whisk, whisk together all the ingredients until a smooth thick paste is created.
  2. Colour as desired. I split the mixture into four, and then coloured each with natural food colouring.
  3. Thin each colour with a splash of milk to make the icing a good consistency to coat the biscuits (thick, but thin enough to pipe!)
  4. Using a plain nozzle pipe one colour onto the rings, then pipe another colour on top and feather together the colours.
  5. Let set but leaving at room temperature for a good few hours. If you dare, return the iced biscuits to the oven for a couple of minutes for a smooth shiny finish and then leave to set.

homemade party rings, nut-free

 

Iced Fish-shape Biscuits

As the party took place at a leisure centre they provided the (rather substandard!) food and I didn’t get the opportunity to make a whole party feast of allergy-friendly treats. I do love catering for children’s parties and being creative with the food – next year I’ll try and make sure she has a party at home instead 😉

However, I couldn’t help but make a big basket full of iced fish biscuits (I’m referring to the look not the taste!) to add to the whole watery theme. These chocolate roll out biscuits are ideal for cutting into any shape, and then topping with roll out icing (cut to the same size) for a flawless finish

Chocolate Roll-out Cookies (dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)

IMG_3442

makes about 18-20 biscuits

  • 2/3 cup of granulated sugar
  • 1/4 cup sunflower oil
  • 1/4 cup oat milk
  • 1 tsp vanilla paste
  • 1 cup plus 2 tbsps plain flour
  • 1/3 cup cocoa powder
  • 1 tbsp cornflour
  • 1/2 tsp baking powder
  • 1/4 tsp salt

– Vigorously mix together the sugar, oil, vanilla and oat milk.

– Sift in the flour, cocoa powder, cornflour, baking powder and salt.

– Mix well to make a firm dough. Wrap in clingfilm and rest in the fridge for at least half an hour.

– Preheat the oven to 180 degrees Centigrade

– Unwrap the dough and roll out to between 1/2 and 1 cm thickness. Cut out with a cookie cutter and transfer to a lined baking sheet.

– Cook for 8 minutes. Cool briefly on the baking sheet before transferring to a wire rack.

– Serve as is, or top with roll out icing, stuck on with a ‘glue’ of icing sugar mixed with water.

IMG_3438

Iced Biscuits using egg-free ‘Royal Icing’

Iced biscuits are cute, pretty and very popular with my children. The icing takes a simple roll out biscuit to another level and gives so many options for giving them extra character. The difficulty for us is that you need an icing that can easily be piped but sets hard and it’s quite difficult to get a suitably firm icing that is like royal icing but not containing egg.

This recipe is perfect for ‘flooding’ the top of biscuits – giving them a hard to the touch but soft on eating frosting. I’m not sure it would stand up to giving three dimensional details, more experiments will have to follow!

Iced Biscuits (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes about 18-20 small biscuits or about 12 large

  • 2/3 cup of granulated sugar
  • 1/4 cup sunflower oil
  • 1/4 cup oat milk
  • 1 tsp vanilla paste
  • 1 cup plus 2 tbsps plain flour
  • 1/3 cup cocoa powder
  • 1 tbsp cornflour
  • 1/2 tsp baking powder
  • 1/4 tsp salt

– Vigorously mix together the sugar, oil, vanilla and oat milk.

– Sift in the flour, cocoa powder, cornflour, baking powder and salt.

– Mix well to make a firm dough. Wrap in clingfilm and rest in the fridge for at least half an hour.

– Preheat the oven to 180 degrees Centigrade

– Unwrap the dough and roll out to between 0.5 and 1cm thickness. Cut out with a cookie cutter and transfer to a lined baking sheet.

– Cook for 8 minutes. Cool briefly on the baking sheet before transferring to a wire rack.

‘Royal Icing’ (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

enough to ice all the biscuits you just made!

  • 1 cup icing sugar, sifted
  • 2tsps oat milk
  • 1/2 tsp liquid glucose
  • food colouring, as required

– Whisk all the ingredients together for a good few minutes until smooth and fairly thick

– Separate into as many bowls as colours you’ll require. Stir natural colourings into each and then place in piping bags.

– Using a piping bag with a fine nozzle, pipe on the border of the desired shape and fill in. For a spotted effect, pipe different coloured dots onto the wet icing.

– Leave to set for at least 12 hours, or overnight