Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Coconut party rings recipe

22 ratings

The classic party ring biscuit has been given a totally tropical twist with added desiccated coconut – an easy baking recipe for a delicious sweet treat. Pretty pastel icing tops these cute biscuits, and you can even add some Sicilian lemon extract into the icing and sprinkle with hundreds and thousands for extra flavour and vibrancy. See method

Serves 20 (makes 20 party rings)
38 mins to prepare and 12 mins to make, plus cooling and setting
123 calories / serving

Ingredients

50g butter, softened
1 tsp vanilla bean paste or extract
50g golden caster sugar
100g plain flour
50g desiccated coconut
1 medium egg

For the icing

300g icing sugar
pink food colouring gel
purple food colouring gel
yellow food colouring gel
blue food colouring gel

Each serving contains

Energy
520kj
123kcal 6%
Fat
4g 6%
Saturates
3g 13%
Sugars
18g 20%
Salt
0g 0%

of the reference intake
Carbohydrate 22.3g Protein 1g Fibre 0.2g

Method

Put the butter, sugar and vanilla in a mixing bowl and beat, using an electric whisk, for 6-8 mins, until pale and creamy. Add the flour, coconut, egg and a pinch of salt. Mix for a further 2 mins, or until a dough forms.
Roll out the dough between 2 sheets of nonstick baking paper to 5mm thick; chill for 30 mins.
Preheat the oven to gas 4, 180°C, fan 160°C. Using a 5cm cookie cutter, stamp out about 20 rounds, re-rolling as required. Using a 2cm cookie cutter, stamp out the middle of each round to make a ring and discard (or re-roll to make more biscuits, if you like).
Arrange the rings on a nonstick baking sheet and bake for 10-12 mins, or until lightly golden. Leave to cool on the baking sheet for a few minutes, before transferring to a wire rack to cool completely.
To make the icing, sift the icing sugar into a large bowl and add enough freshly boiled water to produce a thick, spreadable consistency. Divide the icing into separate smaller bowls, adding a different food colouring to each.
Using a teaspoon, spread each ring with a single colour icing, then drizzle over lines in a contrasting colour. To create a feathered effect, drag a cocktail stick through the icing in 1cm intervals. Repeat with the remaining biscuits in different colour pairings. Leave to set on a wire rack before serving.

Tip: For a more controlled drizzle, fill a plastic food bag with icing and snip off the corner. Gently squeeze to ice.

See more Baking recipes