Hybrid biscuits

In the current circumstances hybrid biscuits are more appropriate than party biscuits which is what I would previously have called these. Hybrid because of the hybrid dough mix, part shortbread and part cookie. The recipe is James Morton’s (junior doctor and 20something Bake Off finalist) whose book ‘How Baking Works’ I borrowed from the library the day before it closed, again. I substituted custard powder for corn flour which gave them a subtle hint of custard creams. They are delicious. More practice required for the feather icing although I thought I did quite well with a snipped corner plastic bag and the remnants of rock hard icing sugar.
James calls them as they are, iced rings.