Party rings are a favourite of mine, they just take me back to being a kid again. I think everyone gets that nostalgic feeling when someone brings are the party rings. This recipe is a twist on the classic party rings. I know that not everyone is a coconut fan but I love coconut so I love doing recipes that use it.
I ended up leaving my mixture in the fridge longer than the recommended time due to looking after some little monsters. The mixture was perfectly okay, I suggest leaving it to get up to room temperature before you use it. I used multiple colours for my party rings because party rings are suppose to be nice and colourful.
Obviously depending on the size of the cutter, will depend on how many biscuits you get. I used a piping nozzle to make the hole in the middle of mine but you can just use a smaller cutter or even the top of a small water bottle.
Sometimes the simple recipes are the best ones to make. I would suggest when you come to decorate these that you put them on some grease proof paper once the icing is added just while the icing hardens.
Coconut Party Rings
- 50 g butter
- 1 tsp vanilla bean paste or extract
- 50 g golden caster sugar
- 100 g plain flour
- 50 g desiccated coconut
- 1 medium egg
- 300 g icing sugar
- pink food colouring gel
- red food colouring gel
- yellow food colouring gel
- blue food colouring gel
- green food colouring gel
- orange food colouing gel
- Put the butter, sugar and vanilla in a mixing bowl and beat, using an electric whisk, for 6-8 mins, until pale and creamy. Add the flour, coconut, egg and a pinch of salt. Mix for a further 2 mins, or until a dough forms.
- Roll out the dough between 2 sheets of nonstick baking paper to 5mm thick; chill for 30 mins.
- Preheat the oven to gas 4, 180°C, fan 160°C. Using a 5cm cookie cutter, stamp out about 20 rounds, re-rolling as required. Using a 2cm cookie cutter, stamp out the middle of each round to make a ring and discard (or re-roll to make more biscuits, if you like).
- Arrange the rings on a nonstick baking sheet and bake for 10-12 mins, or until lightly golden. Leave to cool on the baking sheet for a few minutes, before transferring to a wire rack to cool completely.
- To make the icing, sift the icing sugar into a large bowl and add enough freshly boiled water to produce a thick, spreadable consistency. Divide the icing into separate smaller bowls, adding a different food colouring to each.
- Using a teaspoon, spread each ring with a single colour icing, then drizzle over lines in a contrasting colour. To create a feathered effect, drag a cocktail stick through the icing in 1cm intervals. Repeat with the remaining biscuits in different colour pairings. Leave to set on a wire rack before serving.