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Rainbow black-and-white cookies

MAKES 15

For the cake

300g (10½ oz) plain flour
¾ tsp salt
1½ tsp baking powder
180g (6½ oz) unsalted butter
300g (10½ oz) granulated sugar
2 free-range eggs
1 tsp vanilla extract
180ml (6fl oz) buttermilk
gel food colourings (6 colours of the rainbow)

For the icing

150g (5½ oz) icing sugar
1 tbsp (15ml) light corn syrup (see tip)
¼ tsp clear vanilla extract
water or milk, for thinning the icing
25g (1oz) cocoa powder

1 Preheat the oven to 165°C/Gas Mark 3. Line two large baking sheets with parchment paper.

To make the cake, in a bowl, combine the flour, salt and baking powder. In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter and the granulated sugar on medium speed until light and fluffy, approximately 3-5 minutes. Beat