Thanks to CupcakeJemma.com
This is a fab recipe that’s a bit of fun, tasty and looks stunning.
300g plain flour
100g caster sugar
250g cold unsalted butter, chopped
Vanilla extract 1 tsp
200g icing sugar
1/2 egg white
4 to 5 tbsp water
Pink food colouring paste
In a food processor add the flour, salt, caster sugar and butter. Pulse until it forms clumps of dough.
Transfer to a large bowl and using your hands form a dough ball. Do not overwork it at this point or the biscuit will be tough.
Sprinkle flour onto a work surface and roll the dough then use a cookie cutter to cut the biscuits out. This dough makes 11 donuts, so 22 single biscuits.
Take a smaller cutter to make the smaller hole in half the biscuits, then bake for 25 minutes. Remove from the oven and cool completely. You want the dough to spread a little so no need to chill or rest it first.
The topping is royal icing, in the mixer add the icing sugar and egg white, then add 3 tablespoons of water, keep adding the rest a little at a time until the icing is fluid enough to pipe, but not too runny to sit on the biscuits. Place into a disposable piping bag and set aside
In another piping bag add enough Narelle to pipe onto your biscuits
To build the biscuits pipe nutella onto one half as shown, then sandwich the biscuit together. Pipe the icing onto the top, just enough to drop over the edges slightly. Dust with sprinkles.