Piñata cookies
Piñata cookies
Preparation time:
20 mins plus 1 hour chilling and 20 mins setting
Cooking time:
40 mins
6 Makes


  • 375g unsalted butter
  • 1½ cups caster sugar
  • 1 egg
  • 2 egg yolks
  • 2 tsp natural vanilla extract
  • 4 cups plain flour
  • 2 tsp bicarbonate of soda
  • ½ tsp fine salt
  • Food colouring, in 6 colours
  • 1½ cups icing sugar
  • 1 eggwhite
  • 1 tsp lemon juice
  • 1 cup miniature choc buttons
  1. Method
  2. Notes

  1. Preheat oven to 180°C and line an oven tray with baking paper. Put butter and sugar in the bowl of an electric mixer and beat, using paddle attachment, on medium for 5 minutes or until light and creamy. Add egg, yolks and vanilla and continue beating for 1 minute.
  2. Sift flour, bicarb and salt into a bowl, then fold into butter mixture and bring together until a dough forms.
  3. Turn out dough and divide into 6 even pieces. Tint each a different colour, and roll out between layers of baking paper to make 24cm squares. Stack in layers, alternating colours. Trim edges and cut into 3 even rectangles. Stack to create a block at least as high as your chosen biscuit cutter. Refrigerate for 1 hour or until firm.
  4. Cut stacks into 18 x 50mm-thick slices. Arrange 6 of the slices on prepared tray. Bake for 12 minutes or until firm but not golden. Quickly cut into shapes and cut holes in centre of 2 of the 6 biscuits while still soft. Set aside for 10 minutes to cool. Repeat to make 18 biscuits.
  5. Put sugar, eggwhite and lemon juice in the bowl of an electric mixer. Beat, using paddle attachment, on medium for 5 minutes or until very light. Pipe icing mixture around edge of underside of 1 whole biscuit. Top with a biscuit with hole cut into it. Pipe icing around edge, fill hole with choc buttons and top with another whole biscuit. Set aside for 20 minutes. Repeat to make 6 cookies. Serve.

The perfect party biscuits to wow all your friends.

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