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For the biscuit
- 100 g
unsalted butter, softened, plus extra to grease
- 100 g
caster sugar
- 1
medium egg, lightly beaten
- 1 tsp.
vanilla extract
- 200 g
plain flour, plus extra to dust
- Step 1Grease a 23cm round springform tin and line the base with baking parchment. In a large bowl beat butter and caster sugar with a handheld electric whisk until pale and fluffy. Add egg and vanilla and beat again until just combined. Add flour and mix in with a wooden spoon. Bring together with your hands, shape into a disc, wrap tightly and chill for 1hr.
- Step 2On a lightly floured surface, roll out dough to a rough circle just smaller than the tin. Transfer to the prepared tin and use your fingers to press the dough so it spreads to evenly fill the base of the tin. Using a 6cm round cutter, stamp out and discard a circle from the middle of the biscuit. Chill for 30min.
- Step 3Preheat oven to 180°C (160°C fan) mark 4. Bake biscuit for 50min, until golden. Remove from oven and whilst still hot stamp out the hole in the middle again, if it’s not well defined. Cool completely in the tin, then transfer to a serving plate or board.
- Step 4For the decoration, mix icing sugar in a large bowl with 21/2tbsp water to make a smooth, spreadable icing. Remove 1tbsp icing to a small bowl and add enough pink food colouring paste to achieve the desired shade. Cover and set aside.
- Step 5Mix a little yellow food colouring paste into the large bowl of icing. Spoon into a small piping bag fitted with a plain 0.5mm nozzle. Pipe a thin, unbroken line of yellow icing around the outside of the biscuit and around the central hole of the biscuit. Leave to set for 5min. Meanwhile rinse and dry the piping nozzle and spoon the pink icing into a fresh piping bag fitted with the clean nozzle.
- Step 6Mix 1tsp water into the remaining yellow icing in the bowl, to thin it a little. Pour icing over the biscuit, within the piped lines. Use a toothpick to nudge the icing into any gaps. Pipe horizontal lines of pink icing over of the yellow icing then gently drag a clean toothpick vertically through the lines to create a feathered pattern. Leave to set for 30min before serving in slices.
To store:
Store in an airtight container at room temperature for up to 3 days
Per serving:
- Calories: 178
- Protein: 2g
- Total fat: 6g
- Saturates: 3g
- Carbs: 30g
- Total sugars:20g
- Fibre: 1g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
