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Beat the vegan butter and sugar together in a large bowl. Sift in the flour and mix until it forms a firm dough. Wrap in cling film and chill for approx 30 minutes.
Preheat the oven to 180C / 350F and line 2 baking trays with baking paper.
Roll the dough out to 1/4 inch thick and use a 2cm cookie cutter (I used a small bottle cap) to create the biscuit bases. Transfer them to the baking trays and bake for 8-10 minutes until lightly golden.
Leave to cool for 10 minutes before adding the icing.
Divide your royal icing into separate bowls if using multiple colours. Add a small drop of food colouring and mix. Transfer to a piping bag with a large star-shaped nozzle and pipe a small star on top of each biscuit.
Leave to set and harden for at least 30 minutes before serving.
These should last for up to 3 days in an air-tight container at room temperature.