• 50 g unsalted butter
  • 30 g icing sugar, sifted, plus extra for dusting
  • 60 g British plain flour
  • 25 g ground almonds
  • 1 medium British free-range egg, yolk only

For the filling:

  • 50 g unsalted butter
  • 100 g icing sugar, sifted, plus extra for dusting
  • A few drops each of pink and green food colouring
  • 3 tsp water


  1. 1

    Using an electric hand mixer, beat together the butter and icing sugar until creamy. Fold in the flour and almonds, then beat in the egg yolk. Use a palette knife to bring the dough together, then shape into a ball with your hands. Wrap the dough in clingfilm and chill in the fridge for 20-30 minutes.

  2. 2

    Preheat the oven to 180°C, fan 160°C, gas 4. Line a baking tray with baking parchment.

  3. 3

    On a work surface dusted with icing sugar, roll out the dough to a thickness of 5mm. Stamp out 24 flower-shaped biscuits using a flower-shaped cutter. Place on the baking tray and bake for 5-10 minutes. Leave to cool.

  4. 4

    For the filling, beat together the butter and icing sugar. Divide between 2 small bowls and drop a small amount of pink food colouring into one bowl and green colouring into the other. Stir 1½ teaspoons water into each bowl.

  5. 5

    Sandwich half the biscuits together with pink icing, and half with green icing. Dust both sides with icing sugar before serving.

Nutritional Details

Each serving provides
  • Energy 578kj 138kcal 7%
  • Fat 8.4g 12%
  • Saturates 4.2g 21%
  • Sugars 10.6g 12%
  • Salt 0.01g <1%

% of the Reference Intakes

Typical values per 100g: Energy 1867kj/446kcal

Each serving provides

14.0g carbohydrate 0.3g fibre 1.5g protein

Show us how you cook it!
Back to top