Pinata cookies

by Ed Halmagyi


  • 375g unsalted butter
  • 1 1/2 cups caster sugar
  • 1 egg
  • 2 egg yolks
  • 2 tsp natural vanilla extract
  • 4 cups plain flour
  • 2 tsp bicarbonate of soda
  • 1/2 tsp fine salt
  • food colours
  • 1 1/2 cups icing sugar
  • 1 egg white
  • 1 tsp lemon juice
  • 1 cup miniature chocolate buttons


1 Preheat oven to 180C. Combine the butter and sugar in the bowl of an electric mix and beat with the paddle attachment on medium speed for 5 minutes, until light and creamy. Add the egg, yolks and vanilla, then continue beating for 1 more minute.
2 Sift the flour, bicarbonate of soda and salt together, then fold in entry, mixing until a dough forms.
3 Divide the dough into six even pieces, and tint each a different colour. Roll out between layers of non-stick baking paper, then stack in layers. Cut in half and stack on top to create a block a least as high as your cutter. Refrigerate for 1 hour, until firm.
4 Cut into slices ½cm thick and arrange on lined baking trays. Bake for 12 minutes until firm, but not golden, then immediately cut into shapes while the biscuits are still soft. Cut a whole in the centre of every third biscuit for filling later.
5 Combine the icing sugar, egg white and lemon juice in the bowl of an electric mixer and beat with the paddle attachment on medium speed for 5 minutes, until very light. Pipe an outline onto the underside of one of the complete biscuits, then arrange a hollow one on top. Fill with miniature chocolate buttons, then pipe more icing around the edge and complete with a second biscuit. Set aside for 20 minutes, until the icing is firm.

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