Back to the Future Hoverboard Cookies

by Barry Lewis

Prep time
20 mins
Cook time
8 mins


For the cookies

225g butter, room temperature

100g caster sugar

1 vanilla pod, seed removed

1 egg

225g Flour

Pinch of salt

For the decoration

200g Icing sugar

4-5 tbsp water

Few drops of pink food colouring (Additional food colouring and flavouring if you wish)

Edible paper printed (optional)

Approx 20g Green and pink ready made icing (optional)

Alright so to make these hoverboard cookies look as good as they can, you’ll need to work in advance and get some edible prints made. There are many online that you can use that will send them to you – don’t go an buy an edible printer ink setup! Just make sure you know the size of your intended hoverboard prints so you know what size to make the cookies. Google a hoverboard image you like and send it off to the edible printer company in your Country.

You can stick this on and then use ready made pink icing and green icing to make the foot strap but that again is another additional step. If you’d rather not, then just make different coloured icing and flavour them splashing over the finished biscuits, I’ll explain in a moment.

First up get a mixing bowl and whisk together the butter and sugar until creamed together, an electric whisk is best for this and saves a lot of time, add a pinch of salt, the egg and the vanilla pod seeds and whisk through briefly to combine.

Add the flour in 2 batches, whisking through again, it should thicken considerably, you want it slightly tacky but you should be able to bring it together with your hands. This dough is very temperamental, it needs to be kept cold before baking. So, once you have a smooth dough (if it’s too sticky add a little flour at a time until happy) flatten the dough ball, then wrap in clingfilm. Place in the freezer for 10 minutes or keep in the fridge for 30 mins or until you want to use it.

Roll out on a board dusted with more flour, I like to line mine with baking parchment too to prevent extra sticking! Roll out thinly about ¼ inch thick and start to cut out your hoverboard shapes, the edible sticker will be a great template if using. As you cut the dough, remove and place on a plate, placing in your fridge to help keep it firm. Repeat with the remaining dough, re-using and rolling as needed.

Pre-heat the oven to 160fan/180c/350f and bake the cookies for 8 minutes on a lined baking tray. They will not brown but should be cooked at this stage, the cookies will firm up as they cool but don’t move them yet as they are delicate and will break! This is what helps give them the melt in the mouth vibe. If they do expand as they bake, whilst they are cooling on the baking tray you have a chance to trim / re-shape but only if needed.

Meanwhile you can make the icing, add the icing sugar to a bowl and slowly add water a tbsp at a time, add a few drops of pink food dye and mix well as you add a few more tbsp of water until it is lump free. You want a runny texture that can pour, but is still thick – don’t worry it’ll set hard, but don’t make it too wet.

With your cooled biscuits ready, pour the icing over the tops and sides. It’s best to suspend them over a wire baking tray with legs or equivalent so excess icing can drop off the sides! Leave to dry out and firm up, which should take about 20 minutes or so. If you aren’t using the edible sticker, mix up the icing before dying the colours, use different colours and flavourings such as lemon extract with yellow food colouring to drizzle over the cookies.

Carefully add the edible sticker once dry and wet the sides down with a small brush just to join the edges. If using add the green and pink icing to create the foot strap. Keep stored in an air tight container, Great Scott!