BISCUITS

• 2/3 cup unsalted butter, at room temperature

• ½ cup caster sugar

• 1 tablespoon unsweetened almond milk

• ½ teaspoon vanilla extract

• 1-2 cup plain flour, plus extra for dusting

• 1½ teaspoon cornflour

• ¼ teaspoon baking powder

• ¼ teaspoon salt
  
  

ICING

• 2 ⅛ cup powdered sugar

• 4-5 tablespoons aquafaba (drained from a can of chickpeas)

• ¼ teaspoon vanilla extract

• 1 teaspoon glycerine

• Red food coloring

• Orange food coloring

1. Heat the oven to 350°F.

2. For the biscuits. Using an electric whisk or freestanding mixer, cream together the vegan butter, caster sugar, milk and vanilla extract until pale and light, scraping down the sides of the bowl as needed.

3. Sift the flour, cornflour, baking powder and salt into the bowl and mix until roughly combined. Using your hands, and a little flour if needed, bring the dough together into a ball.

4. Line a baking sheet with non-stick baking paper and dust with flour. Place the dough on the baking sheet and dust the dough and a rolling pin with flour. Roll out the dough to the thickness of a 1 coin (approx. 3-4mm), then chill in the fridge or freezer until firm.

5. Using a 7cm round cutter, stamp out 8 rounds from the chilled dough. Arrange them on a baking sheet, lined with baking paper. Using a 2cm round cutter, stamp out the centre of each round of dough. Work quickly so the dough stays cold. If the dough gets too warm, it will spread and misshape in the oven.

6. Bake the biscuits for 10-12 minutes until the edges are lightly golden.

7. Once baked, leave to cool and firm up on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

8. While the biscuits are baking and cooling, make the icing. Tip the sifted icing sugar into a mixing bowl, add the aquafaba and glycerine and beat for about 2 minutes using a balloon whisk until the icing is smooth and thick and will just hold a ribbon trail for 5 seconds when the whisk is lifted from the bowl. You may need to add a little more aquafaba or icing sugar to achieve the required consistency.

9. Divide the icing between 2 small bowls and colour one bowl red and one bowl orange. Add the food colouring gradually on the point of a cocktail stick until the desired shade is reached. Spoon 2 tablespoons of red icing into a small piping bag and snip the end into a fine writing point. Repeat with the orange icing.

10. Working one at a time, press the top of 4 of the biscuits onto the surface of the red bowl of icing to coat, allowing any excess icing to drip back into the bowl, then place it carefully on the wire rack, icing side facing up.

11. Pipe five fine lines of orange icing across each biscuit and, working quickly, drag a clean cocktail stick through the icing in opposite directions to feather.

12. Repeat with the remaining 4 biscuits, dipping them in the orange icing and piping and feathering with the red icing, then leave to set before serving.