My family came over on the weekend and my brother brought over some 100s and 1000s biscuits, and while I was deeply offended that he bought pre baked goods to my home (totally kidding), it did give me the sudden urge to bake something with lots of sprinkles!
This recipe is simple and easy to make but they look so fun and taste so good!
- 125g of room temperature butter or vegan margarine, chopped
- 1/3 cup of caster sugar
- 3/4 cup of self raising flour
- 2/3 cup of plain flour
- 1 tsp of vanilla extract
- 3 tablespoons of milk/ soy milk
- 100g of room temperature butter/ vegetable shortening
- 1 cup of icing sugar
- 1 tsp of vanilla essence
- 1 tbs of milk / soy milk
Preheat the oven to 160c.
Sift the flours into a bowl and sit aside.
Cream the, butter, sugar and vanilla together, then add half the flour and 2 tbs of milk, stir with a wooden spoon to combine.
Add the rest of the flour and 1 tbs of milk, mix until combined then bring the mixture together with your hands until it forms a soft dough,
Roll tablespoon sized balls of dough into balls and place on a baking tray lined with baking paper.
Use a fork to gently flatten the dough balls slightly.
Bake for 18-20 minutes until the cookies are golden and slightly cracked.
Place on a wire rack to cool.
Cream the butter, sugar and vanilla together until soft and creamy, pipe or spread the icing onto half of the cookies and sandwich the other half pushing them together so that a small amount of icing spread over the edge. Roll the cookie in sprinkles until the icing is completely covered.
This recipe was featured on Wakeup Wednesday