A spooky treat that's gluten free, dairy free and low FODMAP!
200g gluten free plain flour
1/4 tsp xanthan gum
100g caster sugar
100g dairy free hard margarineI use Stork Baking Block
1 tsp vanilla extract
300g icing sugarto mix with boiling water
Selection of food colouring pastesI used Dr Oetker orange, black and green food colour gel
Preheat oven to 180C.
In a large bowl measure out your dry ingredients (gluten free flour, xanthan gum and sugar), mix.
Cube your dairy free hard margarine and rub it into your dry ingredients until it resembles breadcrumbs.
Stir in your egg and vanilla extract. Keep stiring till it it starts to come together into more of a dough.
Use your hands to bring it into a ball of dough. If it's sticky, just add a little extra gluten free flour until it's a nice, firm dough. Wrap it in clingfilm and leave to chill in the fridge for at least 30 minutes.
Remove your dough from the fridge and roll it out on a well floured surface with a well floured rolling pin too. I roll mine out to about the thickness of a pound coin, a little thicker or thinner won't matter though either.
Using a circular cutter, cut out the party ring shapes, then using a smaller circular cutter, cut out the centre circles and remove them. (You can use this to roll out more party rings if you have extra dough left over)
Transfer your party rings to a baking sheet and bake for about 10-12 minutes until slightly golden. (12 minutes is perfect in my oven)
Transfer to a cooling rack to cool completely.
To make the icing, sieve your icing sugar into a bowl and a little boiling water, 1 tsp at a time. Mixing either by hand or with a mixer until it's a smooth and thick enough but still drizzles off the spoon. You don't want it to be runny!
Once you are happy with the consistency of your icing, divide it into 3 separate bowls and use your food colouring gel to colour each (black, green and orange).
Dip your biscuits face down into either your orange or green icing so they are fully covered on top. Let any excess drizzle off. Leave it to set slightly for 2-3 minutes.
Place your black icing into a piping bag and using a small nozzle, carefully draw 2 thin black circles of icing on top of your orange or green icing.
Using a cocktail stick, feather the black icing into a spiderweb design.
Put to one side on a cooling rack so the icing can fully set. Excess icing should be able to drip off.
* It's useful to also have some cocktail sticks to hand for feathering the icing!