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Race day hat biscuits
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Prep Time:
300 minutes
Cook Time:
25 minutes
Total Time:
325 minutes
Get ready for the spring racing carnival with these adorable mini hats.
Ingredients:
  • 250.00 ml plain flour
  • 70.95 gm caster sugar
  • 75g butter, chilled, chopped
  • 1 egg yolk
  • 20.60 gm milk
  • 1/2 tsp vanilla bean paste
  • 24 marshmallows (vanilla and raspberry)
  • 160g packet rainbow sour straps, cut into strips (see Notes)
  • 24 white sugar flowers
  • 1 egg white
  • 199.50 gm pure icing sugar, sifted
  • 1.33 gm lemon juice
  • Gel food colouring (yellow and pink)
Instructions:
  • Combine flour, sugar, and butter in a food processor until mixture looks like fine breadcrumbs. Include yolk, milk, and vanilla and process until it just comes together. Transfer dough to a floured surface and gently knead until smooth. Divide dough in half, shape into 2 discs, wrap in plastic, and refrigerate for 20 minutes.
  • Preheat the oven to 170C/150C fan-forced and line 2 large baking trays with baking paper. Roll out the dough disc between 2 sheets of baking paper until 5mm thick. Use a 6cm fluted round cookie cutter to cut rounds from the dough, re-rolling and cutting any dough scraps. Place the rounds 2cm apart on the prepared trays. Bake for 12 minutes or until light golden. Allow the cookies to cool completely on a wire rack before repeating the process with the remaining dough disc and tray.
  • Create Royal icing: Whisk egg white until frothy, then gradually add icing sugar while whisking until smooth. Mix in lemon juice. Divide the icing into 2 bowls and tint one portion pale yellow and the other pale pink. Cover each bowl's surface with plastic wrap.
  • Transfer the yellow icing into a snap-lock bag and snip off a corner. Trim 5mm from the base of one marshmallow. Pipe a small amount of icing onto the cut side of the marshmallow and place it, icing-side down, in the center of one biscuit to form a hat shape. Gently press to secure it. Pipe icing over the marshmallow, allowing it to flow down the sides. Add a small dollop of icing onto the biscuit. Using a palette knife, delicately spread the icing to cover both the marshmallow and the biscuit.
  • Wrap 1 sour strap strip around the marshmallow to create a ribbon. Attach a flower at the join using a small amount of icing. Allow to set for 1 hour. Repeat with the rest of the ingredients. Serve.

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