• 150g plain flour, plus extra for dusting
• 100g butter, chilled
• 50g caster sugar
• 120g icing sugar
• Green food colouring
• Yellow colouring
• Cake Angels Pineapple Express Sprinkles
• Pineapple and cactus shaped cookie cutters

​To make the biscuits:

1. Heat oven to 150°C fan oven and line a baking tray with baking parchment.
2. Put the flour, butter and sugar into a mixing bowl then use your hands to combine the ingredients until the mixture looks like breadcrumbs. Next, squeeze the mixture until it comes together as a dough.
3. On a lightly floured surface, use a rolling pin to roll out the dough to 0.5cm thick.
4. Using a sharp knife, cut out cactus and pineapple shapes.
5. Place the shapes on the lined baking tray and chill in the fridge for 20 minutes.  
6. Bake in the pre-heated oven for 15-20 mins until golden brown

​
To decorate:

1. Split the icing sugar between 2 bowls (60g in each bowl) and add water, 1 teaspoon at a time, to both bowls of icing sugar until you get a thick, but pourable icing.
2. To one bowl add yellow food colouring and to the other, add green colouring. Add the colourings drop by drop until you get the desired colour.
3. Using a teaspoon, decorate the pineapple biscuits with the yellow icing and the cactus biscuits with green icing.
4. Before the icing sets, decorate with Cake Angels Pineapple Express sprinkles.
5. Leave to set and enjoy!

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