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Thong biscuits
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Prep Time:
60 minutes
Cook Time:
25 minutes
Total Time:
85 minutes
Make a splash with this kid-friendly summer recipe.
Ingredients:
  • 375.00 ml plain flour
  • 37.50 gm self-raising flour
  • 135.00 gm brown sugar
  • 32.50 gm cocoa powder
  • 125g butter, chopped
  • 10 multicoloured sour straps
  • 36 white icing flowers
  • Royal icing
  • 2 egg whites
  • 5.30 gm lemon juice
  • 450.00 gm pure icing sugar, sifted
  • Pink food colouring
Instructions:
  • In a food processor, combine flours, sugar, and cocoa until mixed. Add butter and process until mixture looks like breadcrumbs. While the processor is running, add the egg and about 1 1/2 tablespoons of iced water. Keep processing until the dough forms. Transfer the dough to a floured surface, knead until smooth, shape into 4 discs, wrap in plastic, and chill in the refrigerator for 30 minutes.
  • Preheat the oven to 180°C/160°C fan-forced and line two large trays with baking paper. Roll out one dough disc between two sheets of baking paper until it is 5mm thick. Cut out 9 thong shapes using a template, spacing them 2cm apart on the trays. Repeat with the remaining dough discs to yield a total of 36 thongs. Chill in the freezer for 5 minutes or until firm, then bake for 8 minutes. Allow the thongs to rest on the trays for 5 minutes before transferring them to a wire rack to cool completely.
  • Create Royal Icing: Gently mix egg white and lemon juice in a bowl. Slowly incorporate icing sugar, whisk until velvety. Add a touch of pink color to the icing (keep icing covered with damp paper towel to retain moisture).
  • Cut strips of the blue sour straps and discard the other colors. Halve each blue strip lengthwise, then cut into 4cm lengths. Spread icing on the biscuits, place 2 blue strips on each to make thong straps, and top with a flower. Let the biscuits sit for 30 minutes until set, then serve.

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