Whopping party rings

Preheat the oven to 180C/160C Fan/Gas 4. Line 2 baking sheets with baking paper. Beat the butter and sugar with a wooden spoon until evenly mixed. Beat in the vanilla extract and egg yolk until evenly mixed, then stir in the flour.

Mix with your hands until just combined, handling the dough as little as possible.

Lay a sheet of clingfilm on a work surface, put the dough on top, then cover with more clingfilm. Roll out the dough to about 5mm thick. Remove the top layer of clingfilm, then cut out as many rounds as you can using an 11cm cutter or the rim of a bowl. Cut a 5.5cm hole in the centre of each. Transfer to the baking trays. Roll out the leftover dough and repeat. You should have enough to do this twice. Refrigerate for 20 mins.

Bake the biscuit rounds for 15 mins, until light golden. Cool on the trays for 10 mins, then move to wire racks to cool completely.

Mix the icing sugar in a bowl with 4tbsp water. Beat with an electric mixer for 3 mins, or until it forms soft peaks. Divide between 4 bowls – leave one batch white and colour the rest.

Put 1tsp of each colour into separate piping bags, then snip a tiny piece off the end. Spread 1 colour of icing over each biscuit, then pipe thin parallel lines of another on top. Use a cocktail stick to draw flicks in the lines at intervals for a feathered effect. Leave for at least 30 mins to set.