Make delicious yellow welly biscuits
Follow the recipe and decorating tips so you can bake your own batch or host a virtual baking competition for your friends, neighbours or colleagues.
What you need for 24 biscuits:
- 350g plain flour
- 100g self-raising flour
- 125g granulated sugar
- 125g salted butter, diced
- 125g golden syrup
- 1 teaspoon of vanilla bean paste
- 1 large egg, lightly beaten
- a welly-shaped biscuit cutter
For the icing:
- 150ml cold water
- 900g royal icing mix
- yellow and black food colouring
- Sift the flours into a mixing bowl, add sugar and mix well.
- Add the butter, then rub together using your fingertips until the mixture resembles fine breadcrumbs.
- Make a well in the centre and add the syrup, vanilla paste and egg.
- Mix well and stop as soon as a ball has formed.
- Place the dough onto a worktop. Divide into two and squash the dough into two even-sized flat discs.
- To roll the dough, place it onto a sheet of parchment, cover with a second sheet and use a rolling pin to roll until it is 5mm thick all over.
- Transfer the dough (still sandwiched between parchment) to a baking tray and place in the fridge for 20–30 minutes before cutting.
- Cut your biscuits using the cutter or shape them yourself with a knife and template.
- Preheat oven to 170C/350F/gas mark 4.
- Spread the biscuits on a baking tray and bake for 14–18 minutes.
- Cool the biscuits on cooling racks before icing.
- Add icing mix to the bowl of water and whisk for about 5 minutes until the ingredients form a thick, smooth paste that is bright white and has the consistency of toothpaste.
- Split the icing mix in half. Add yellow icing colour to one half and black to the other. Pour some of the yellow icing into a piping bag and all the black icing into another. These will be the line icing. Pour the rest of the yellow icing into a squeezy bottle for the flood icing.
- The flood icing should be a little runnier than the line icing, so add a bit of water to the basic recipe slowly to get the right consistency.
- Pipe the outline of the boots and leave to dry for 10 minutes at room temperature.
- Fill the boot in with yellow flood icing.
- Pop the biscuits back onto a baking tray and into the oven on the lowest temperature for 40 minutes.
- Using the black line icing, add the RNLI letters and the sole of the boot. Then let the line icing dry for 10 minutes or until the icing is completely hard.