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

For the filling:

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

You'll also need:

  • Flower-shaped cookie cutters


  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.


    Cook’s tip: if you don’t have a flower-shaped cutter, make a stencil from a cardboard cereal box. Place it on the rolled-out dough and carefully cut around it using a sharp knife.

Nutritional Details

Each serving provides
  • Energy 590kj 141kcal 7%
  • Fat 8.5g 12%
  • Saturates 4.3g 22%
  • Sugars 11.1g 12%
  • Salt 0.02g <1%

% of the Reference Intakes

Typical values per 100g: Energy 2031kj/485kcal

Each serving provides

50.6g carbohydrate 0.3g fibre 1.3g protein

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