Sprinkle cookies recipe
Hello there fellow bakers. How are you all today?
I’m having a great day and that is mainly because I have a tin of these Sprinkle cookies just waiting to be eaten. They’re in the kitchen. Can you hear them “Emma!” “Emma come and eat us!!!”
The inspiration for these biscuits came when Darcey found a kids recipe in a magazine where you dip crackers into icing and cover them in sprinkles. They were amazing so we made some from scratch ourselves with biscuits and they’re pretty amazing too! We can’t leave them alone. I put a few in the girls packed lunches yesterday and they both shared them with their buddies. I had a glowing report from Beau’s friend Jack “Tell your mum these are AMAZING” was the message he sent home. High praise indeed!
For the biscuit I decided to do a version of shortbread as it has a simple texture and crumbles in the right way. With all that icing and sprinkle action you really don’t need a ton of sugar in the biscuit as well- the sprinkles are all you need.
Sprinkle biscuit recipe
Makes around 20
- 60g icing sugar
- 100g butter – at room temperature
- 1 large egg
- 1 egg yolk (from large egg)
- 2 tsp vanilla essence
- 170g plain flour + more for rolling out
- 30g cornflour
- 80g icing sugar with water to make up
- Sprinkles of your choice
- To make the dough combine the sugar and butter then add all the rest of the ingredients. Sieve all the dry ingredients so you have a lovely light textured biscuit.
- Once combined and a dough is formed cover in cling film and chill in the fridge for 30 minutes.
- Pre-heat your oven to 180ºC (Fan oven160ºC) and line a baking tray with silicon paper.
- Roll out the dough so it is around the thickness of a £1 coin. This is a really soft and squidgy dough so you will need plenty of flour when rolling out to stop it sticking. I rolled out between two sheets of silicon paper to prevent sticking. That helped a ton.
- Cut out small circles and place on the baking sheet. Bake in the middle of the oven for 5-7 minutes. These biscuits burn within a minute of you turning your back so keep a beady eye on them! They should be turning golden brown around the edges when they are done. You can lift one up and see if it’s browning underneath. It’s also a good idea to turn the tray around half way through the bake.
- Remove from the oven and place on a rack to cool completely.
- Make up the icing sugar. Don’t let it get too runny. Place it in a deep bowl then fill a ramekin with the sprinkles.
- Dip the cookies into the runny icing and let it drip off for a minute. If you dip the cookies too quickly the icing goes lumpy and you end up with clumps of sprinkles. Let the excess run off for a minute.
- Finally dip your biscuits in the sprinkles. If there are too many just wipe them off.
- Leave them to set for a while then devour!