No.1 Dad medal biscuits recipe

1. Beat together the butter and sugar in a large bowl until well combined. Add the egg yolk and vanilla extract and beat again.
2. Add the flour and continue mixing until the dough comes together in a ball. Dust the work surface lightly with flour and shape the dough into a large flat disc. Wrap in clingfilm and chill for 1 hr to firm up.
3. Preheat the oven to gas 4, 180°C, fan 160°C. Line 2 large baking sheets with baking paper. Remove the dough from the fridge and allow to come to room temperature for 5 mins.
4. Dust the work surface with flour. Cut the dough in half to make it easier to roll, then roll out each piece to 0.5cm thick. Cut out 14 biscuits from each piece using a 6cm round cutter and transfer to the lined baking trays.
5. Use a drinking straw or skewer to make a hole at the top of each biscuit to thread the ribbon through later. Put the trays in the fridge and chill the biscuits for 15 mins before baking.
6. Bake for 12-14 mins or until the biscuits are golden. If the ribbon holes have closed up slightly while baking, use a skewer to help reshape them while the biscuits are warm. Cool on the trays for 2 mins, then transfer to a wire rack to cool completely.
7. Mix the icing sugar with 1-2 tsp water to make a thick paste.
8. Lightly dust the work surface with icing sugar and roll out each of the coloured icings to the thickness of a £1 coin. Use cookie cutters to stamp out stars, hearts and circles. Older children could try cutting out the number '1' or letters to spell 'Dad' with a small, sharp knife. Dust the yellow shapes with the edible gold glitter.
9. Combine icing sugar and a little water to make a thick paste to stick the shapes onto the biscuits. Decorate with the gold confetti balls, if using.
10. Leave the biscuits to set for at least 20 mins, then thread ribbon through the holes to serve.

Tip: You can decorate these biscuits however you like with different coloured icings and decorations. Keen bakers could try piping on designs or writing ‘Dad’ with icing or writing icing pens.

The decorated biscuits will keep for 1 week in an airtight container.

Freezing and defrosting guidelines

Freeze unbaked biscuits. Freeze the cut-out biscuits flat on a baking tray for 4 hrs or until solid. Transfer to a sealed container and store for up to 1 month. Bake from frozen for 13-15 mins or until golden. Cool and decorate as above. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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