You will need a mini donut tin for this recipe
Creative Kitchen Coloured Fondant Multipack
12 Arnott’s Choc Ripple Biscuits
Orange food colouring
Store-bought vanilla frosting
6 tbsp icing mixture, sifted
110g butter, room temperature, plus extra for greasing
150g caster sugar
3 extra-large (60g each) eggs
175g plain flour
1/4 tsp bicarbonate of soda
125g low-fat natural yoghurt
1 tsp vanilla bean paste
To make buns, preheat oven to 180ºC (160ºC fan). Grease a 12 hole mini donut tin with butter.
Use a stand mixer or handheld beater to beat butter and caster sugar together until pale and fluffy.
Add the eggs, one at a time, whisking each one in with a tablespoon of the flour. Use a spatula to fold in the remaining flour and bicarbonate of soda, then fold in yoghurt and vanilla until combined.
Spoon the mixture between the donut holes (you may have mixture left over, depending on your tin). Bake for 15 mins until light golden in colour, then allow to cool completely in tin before gently removing.
Slice buns in half horizontally. Arrange the tops, cut side down, on a baking rack over a baking tray. Whisk 3 tbsp boiling water into the sifted icing sugar then drizzle over the top of the buns. Sprinkle with yellow sprinkles for sesame seeds.
Mix a tiny amount of orange food colouring in the store-bought vanilla frosting then spread about 1 tsp over the cut sides of the bun bottoms.
Roll a portion of the yellow fondant out to about 2mm thickness on a surface dusted with icing sugar. Cut 12 small squares to form cheese slices. Place each slice on top of the bun bottoms.
Place a Choc Ripple biscuit on top of each slice of cheese to form the meat patty.
Roll a portion of the red fondant out to about 2mm thickness on a surface dusted with icing sugar. Use a 8mm round cutter to cut 24 tomato slices. Arrange two slices on top of each biscuit patty.
Use a box grater to roughly grate a portion of green fondant to make the lettuce. Place a small amount on top of the tomato slices then place the tops of the buns on top to assemble.