Makes 15-20 biscuits
adjust servings:

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For the biscuits:

To decorate

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line 2-3 baking trays with non-stick parchment paper.
  2. In a large bowl, beat together the butter and the sugar. Add the egg and vanilla and beat until just incorporated. Sift in the flour and mix well. Use your hands to gather the mixture together to form a ball. Wrap the dough in cling film and refrigerate for at least 20 minutes or until firm.
  3. Remove the chilled dough and place on a floured surface. Roll the dough to about 5mm thick. Using a 6cm round cutter cut out 15-20 biscuits, you may need to re-roll the trimmings. Make a hole at the top of each circle with the end of a straw or skewer.
  4. Place the biscuits onto a lined tray, leaving space between the biscuits as they can spread slightly once baked. Put the trays of biscuits into the fridge for at least 10-15 minutes.
  5. Remove from the fridge and bake for 10-12 minutes or until the biscuits are a pale golden brown colour. Remove from the oven. If the ribbon holes have closed up slightly while baking, use a skewer to help reshape them while the biscuits are warm.
  6. Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
  7. While the biscuits are cooling, colour your fondant. On a clean surface, knead the fondant until elastic. Once kneaded, take a 100g piece of fondant and add a dot of red Dr. Oetker Extra Strong Food Colour. Work the food colour into the icing, adding the colouring in small amounts until you get your desired colour. Repeat this step for the remaining colours.
  8. On a surface dusted with icing sugar or corn flour roll out each piece of coloured fondant to 5mm thick. Using a variety of cutters, cut out fun shapes to decorate the tops of your biscuit medals.
  9. In a small bowl mix together 4tbsp icing sugar and 1-2tsp of water to form a thick paste. Spread a little on the top of each biscuit to stick on your decorations.
  10. Once decorated, loop the ribbon or string through the hole of each biscuit and tie it at the other end. Give them to Dad on Father’s Day!

Note: Sting can be used as an alternative to long ribbons, if you wish.

Nutrition Facts

Top tips:

  • If you don’t have a round cutter, you can use the rim of a glass to cut out your biscuits. Dip the rim of the glass in some flour so it doesn’t stick.
  • A fun alternative to decorating your biscuits is to use Dr. Oetker Writing Iicings. Kids can have fun drawing their own design on each biscuit.
  • Melted Dr. Oetker Chocolate in milk, white or dark can be a delicious topping for these biscuits. Once decorated, allow to chill in the fridge for 5 minutes or until the chocolate has set.
  • When decorating with fondant, if you don’t have cutters, you can print different designs and cut them out. Place the stencil on top of the fondant and trace around the design with a knife.
  • If you have left over fondant, keep in an airtight container and it will keep for your next baking adventure.

This recipe is sponsored by Dr. Oetker

Kids bakingBiscuits & cookiesSweet thingsFather’s DaySpecial OccasionsKidsBaking

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