Rainbow Biscuits Recipes

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Rainbow Cookies (with VIDEO) image

There's something about rainbows that bring out the fun! These vibrant rainbow cookies are sure to brighten any occasion, from St. Patrick's Day to birthday parties. They're surprisingly easy to make - you only need one batch of dough!

Provided by Jennifer Tammy

Categories     Holiday Fun

Time 50m

Number Of Ingredients 10

3 cups unbleached, all-purpose flour
2 teaspoons baking powder
1 cup sugar
2 sticks butter, cold & cut into chunks
1 large egg
1 teaspoon pure vanilla extract
White icing
Rainbow Gel food coloring set
Silicone baking mat
Frosting piping bag


  • Sift together the flour and baking powder into a small bowl and set aside.
  • In a large bowl, cream butter and sugar together for 1 minute. Add egg and vanilla. Add half of dry ingredients, stir completely, then add second half.
  • Separate dough into 5 equal portions, with an indentation or small "bowl" in the middle of each ball of dough.
  • Add 1-2 drops of gel food coloring to each ball of dough, in the middle of the indentation you created. Only use one color of gel per dough mound: red, yellow, green, blue, and purple.
  • Knead each ball of dough separately, working in the food coloring until you have five brightly colored balls of dough.
  • Roll purple dough out into a 1 inch thick log, about 6" long. Set aside.
  • Roll out the blue dough so that it is the same length as the purple log of dough, but flatten the blue dough so that it is only about 1/4" thick. Place the purple dough log in the middle of the blue dough, rolling up the sides of the blue sheet of dough so that it surrounds the purple dough to form one larger log.
  • Repeat what you just did with the blue dough with each additional color, until you have one log of dough. Make sure that all of the colors are firmly pressed together with no gaps.
  • Wrap in plastic and refrigerate 1 hour to overnight.
  • When ready to bake, preheat oven to 350 degrees.
  • Line two cookie trays with parchment paper or silicone baking mats and set aside.
  • Remove cookie dough log from fridge and slice into 1/2 inch cookies - then slice again through the middle.
  • Place onto prepared baking sheet 1 inch apart.
  • Bake 8-10 minutes, the cookies will appear matte in appearance (not shiny). Allow to cool before frosting.
  • Use a plastic piping bag to draw "clouds" on each end of your rainbow cookies with white icing. Allow to set completely before serving.


Rainbow biscuits recipe image

All the colours of the rainbow, these bright and cheery biscuits are easy to make at home. All you need to do is whip up a batch of dough, colour and shape into rainbows - easy!

Provided by Jessica Dady

Categories     Dessert

Time 22m

Yield Makes: 10

Number Of Ingredients 3

1 batch of our vanilla cookie dough
Food gels (we used Dr Oetker)
Circle cookie cutter - optional


  • Make up a batch of the vanilla cookie dough.
  • Separate into 6 balls and colour each one by working a few drops of food gel into the dough. The dough may get a little wet so you can balance it out with a little extra flour.
  • Wrap the balls in cling film and leave to chill in the fridge for 20 mins.
  • Roll out each ball of dough to about 2mm thick. Cut strips of dough (one from each colour) and assemble into the shape of a rainbow. We ran ours along the inside of a circle cookie cutter to get the rounded shape. Press down lightly on the joins of the strips to fix them together.
  • Bake for in the oven at 160°C/320°F/Gas Mark 3, checking after 12 mins. You don't want the cookies to brown and lessen the effect of the colour.

Nutrition Facts : @context https


Rainbow Butter Cookies image

Our family can't get through the holidays without these fun, colorful cookies. They come out of my oven by the dozens! -Lanette Tate, Sandy, Utah

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3 dozen.

Number Of Ingredients 11

1/2 cup plus 2 tablespoons butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
Green, red and yellow food coloring


  • In a large bowl, cream butter and sugars until light and fluffy. Add egg and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. , Divide dough into three portions; tint each a different color. Roll each portion of dough on waxed paper into a 9x5-in. rectangle. Freeze for 10 minutes. , Cut each rectangle in half lengthwise. Lightly brush top of one rectangle with milk. Top with another colored dough. Remove waxed paper; brush top with milk. Repeat with remaining dough, alternating colors to make six layers. Press together lightly. Wrap with plastic wrap. Refrigerate for several hours or overnight. , Unwrap dough; cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 109 calories, Fat 5g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 117mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.


Home image

These rainbow biscuits are truly adorable. Iced with perfectly pastel rolled fondant to make a delicious treat that's almost too good to eat.

Time 1h

Yield 16 pieces

Number Of Ingredients 12

115 g Unsalted butter
65 g Caster Sugar
5 ml Dr. Oetker Madagascan Vanilla Extract (1tsp)
200 g Plain Flour
about 5 - 10 ml Milk (1-2tsp)
kg Dr. Oetker Ready to Roll White Fondant Icing
Dr. Oetker Pink Food Colour Gel
Dr. Oetker Orange Food Colour Gel
Dr. Oetker Yellow Food Colour Gel
Dr. Oetker Green Food Colour Gel
Dr. Oetker Blue Food Colour Gel


  • How to Prepare:Total:60 minutesPrep Time:40 minutes1For the Biscuits2Line 2 large baking trays with baking parchment and set aside. Cream together the butter, Vanilla Extract and sugar until a smooth mixture is formed. Add the flour and mix to form a biscuit dough, if the dough is too crumbly add 1-2 tsp of milk to help bring the dough together. 3Once the dough is formed, roll out to a thickness of approx. ½ cm on a surface lightly dusted with flour. 4Cut out circles approx. 9cm in diameter and then cut each circle in half to create semi circles. Place the semi circles onto you prepared baking tray spaced slightly apart and leave in the fridge to chill for 30 minutes - this helps the biscuits retain their shape when baked.510 minutes before the biscuits are ready to bake pre-heat your oven to 180°C/ 160°C fan/ Gas Mark 4. Place your biscuits in the oven to bake for 15-20 minutes, until they are golden brown in colour. Remove the biscuits from the oven and leave to cool on the tray for 10 minutes before transferring to a wire rack to cool completely. To Decorate6Whilst your biscuits are chilling in the fridge, you can colour the fondant. Divide the fondant into 6 pieces. Place the pieces of fondant in some cling film to prevent it from drying out. Take one piece of fondant and knead until soft and pliable onto a surface lightly dusted with icing sugar, flatten the fondant a place a few drop of pink colour gel into the centre of the fondant. Fold the fondant into its self to knead in the colour, add a few more drops of pink colour gel until your desired shade of colour is achieved. Repeat this for each piece of fondant colouring each piece a different colour and leave one piece white. Wrap in cling film until required.7Once the biscuits are cool, break a small piece off each ball of fondant a roll into a thin sausage shape. Brush a biscuit with honey.8Starting at the top of the biscuit lay the pink fondant sausage around the top of the biscuit, then layer the orange below, then the yellow, green and finally finish with a small ball of blue fondant to fill the middle of the rainbow. Gently push down on the fondant rainbow to ensure it is stuck to the biscuit. Repeat this step so each biscuit is covered in fondant. 9To finish roll the remaining white fondant into small balls and stick onto the base of each rainbow using honey to resemble clouds!


Italian Rainbow Cookies image

Also known as Venetians, Neapolitans or tricolore cookies, these classic Italian-American treats are not really cookies at all, but thin, dense layers of brightly hued almond cake stacked with apricot jam, and coated with glossy chocolate. The layers are traditionally red, white and green to resemble the Italian flag, but, of course, you can play around with the colors depending on the holiday and what you have on hand. This version is adapted from Mary Carpino, from Briarcliff Manor, N.Y., who made them every Christmas for years. One of her granddaughters, Nicole Carpino Frasco, passed along the recipe to us. We increased the chocolate and salt slightly, but the festive spirit of the recipe remains. Mrs. Carpino stored them in her chilly winter attic, but if you don't have one of those, store them in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 5 months.

Provided by Margaux Laskey

Time 2h

Yield About 70 cookies

Number Of Ingredients 12

Nonstick cooking spray or neutral oil, for greasing the pans
2 cups/255 grams all-purpose flour
1/2 teaspoon fine salt
1 (8-ounce/227-gram) package pure almond paste (not pastry filling) (see Tip)
1 1/2 cups/340 grams unsalted butter, at room temperature
1 cup/201 grams granulated sugar
4 large eggs, yolks and whites separated
1 teaspoon almond extract
Red and green food coloring, preferably gel
1 (12-ounce/340-gram) jar apricot or raspberry preserves (not seedless)
8 ounces/227 grams semisweet or bittersweet bar chocolate
Sprinkles, for finishing (optional)


  • Arrange 2 racks in the center of the oven and heat to 350 degrees. Make room in your refrigerator for 1 half-sheet pan. Grease 3 (13-by-9-inch) baking pans or quarter-sheet pans with cooking spray or a little oil, then line with parchment or wax paper. (This helps the paper stay in place.) Spray or oil the parchment.
  • Combine the flour and salt in a medium bowl. In the bowl of a standing mixer (or with a hand mixer), or in a large bowl if using an electric hand mixer, break up the almond paste using a fork or your fingers. Add butter, sugar, egg yolks and almond extract. Using the paddle attachment, beat on high until light and fluffy, about 5 minutes, scraping down the bowl halfway through. Turn off the mixer, add a third of the flour and salt, then beat on medium-low until just combined. Repeat with another third, scraping down the sides of the bowl as needed, and continue until all the flour is added and incorporated. Transfer batter to a large bowl. Rinse and dry the mixing bowl.
  • Add egg whites to the mixing bowl and beat on high speed with the whisk attachment until stiff peaks form, 30 to 45 seconds. Fold the egg whites into the batter until just combined.
  • Remove one-third of the batter to one of the prepared pans. Use an offset spatula to evenly spread the batter in the pan all the way to the edges. (This can get a little tricky, but have patience and take your time. The oil on the pan should help hold the paper in place, but if you're having trouble, hold the paper in place with one hand while you spread with the other.) Remove another one-third of the batter to a medium bowl and add a couple drops of green food coloring. Stir until blended, and add more to reach your desired shade. Transfer green batter to a prepared pan and spread evenly. Add a couple drops of red food coloring to the remaining batter, stir to combine, add more as needed, then transfer to the last pan and spread evenly. Firmly tap each pan on the countertop to release air bubbles.
  • Bake for 10 to 11 minutes, rotating pans halfway through, until the edges are barely browned, the tops are just set, and a toothpick inserted into the center comes out clean. Immediately slide cakes from the pans onto racks using the parchment paper. Cool completely.
  • Using the parchment paper, slide the green cake onto a half-sheet pan. In a small saucepan, heat preserves over medium until loose, then strain through a fine mesh sieve. Spread half of the preserves over the green layer, going all the way to the edge. Carefully flip the uncolored layer on top (use a large offset spatula to help), and remove the parchment paper. Spread with the remaining preserves. Top with the red layer and remove the parchment paper. Cover with plastic wrap and place another rimmed baking sheet on top of the cookies. Transfer to the refrigerator, then top with heavy cans so the weight is evenly distributed. Refrigerate overnight.
  • Melt half of the chocolate in a double boiler or in the microwave in 30-second bursts. Using an offset spatula, spread the chocolate on the top and to the edges, then refrigerate until firm, about 30 minutes. Melt the remaining chocolate. Place a piece of parchment or wax paper on a cutting board, then place on top of the cake and invert the cake onto the board. Spread the bottom with the remaining chocolate. Let cool for a few minutes, then use the tines of a fork to draw waves in the chocolate and add sprinkles, if desired. Refrigerate until almost firm, but still slightly soft, about 5 to 10 minutes. (If you wait until the chocolate is fully set, the chocolate will crack when you cut.)
  • Run a sharp knife under hot water, dry, then trim the edges and save for snacking. Cut the cake into 1-inch squares, running the knife under hot water and drying between cuts. Return to the refrigerator to set completely. Store in the refrigerator in an airtight container with wax paper between layers. Allow to come to room temperature a bit before serving.


Rainbow cookies image

These colourful cookies are bound to be a big hit with kids and adults alike

Provided by Sarah Cook

Categories     Afternoon tea, Treat

Time 45m

Yield Makes 22

Number Of Ingredients 9

175g softened butter
50g golden caster sugar
50g icing sugar
2 egg yolks
2 tsp vanilla extract
300g plain flour
zest and juice 1 orange
140g icing sugar , sifted
sprinkles , to decorate


  • Heat oven to 200C/180C fan/gas 6. Mix the butter, sugars, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Stir in the orange zest. Roll the dough into about 22 walnut-size balls and sit on baking sheets. Bake for 15 mins until golden, then leave to cool.
  • Meanwhile, mix the icing sugar with enough orange juice to make a thick, runny icing. Dip each biscuit half into the icing, then straight into the sprinkles. Dry on a wire rack.

Nutrition Facts : Calories 168 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 15 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium

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