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Biscuits

Hundreds & Thousands Biscuits

Name: Hundreds & Thousands Biscuits
Prep time: 30 min
Cook time: 10 min
Yield: 48
Ingredients: 125g butter, cubed, softened; ¾ cup Chelsea Caster Sugar (170g); 1 tsp vanilla extract; 1 egg; 1 ⅓ cups plain flour (200g); ⅔ cup rice flour (100g); ¼ tsp baking powder; Icing; 1 ¼ cups Chelsea Icing Sugar (188g); 2-3 Tbsp milk; 70g white chocolate, melted; 1-2 drops pink food colouring; 3-4 Tbsp 100s and 1000s sprinkles

Preparation

30 mins

Bake

10 mins

Difficulty

Easy

Servings

With a vanilla base, sweet white chocolate icing, and everyone's favourite sprinkles, there are hundreds and thousands of reasons to make these delicious biscuits!

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Ingredients
Method

Ingredients

125g butter, cubed, softened
¾ cup Chelsea Caster Sugar (170g)
1 tsp vanilla extract
1 egg
1 ⅓ cups plain flour (200g)
⅔ cup rice flour (100g)
¼ tsp baking powder

Icing

1 ¼ cups Chelsea Icing Sugar (188g)
2-3 Tbsp milk
70g white chocolate, melted
1-2 drops pink food colouring
3-4 Tbsp 100s and 1000s sprinkles

Additional tips

Place a paper towel / clean tea towel on a plate or tray, then place each iced biscuit on the paper towel before adding sprinkles. The softer surface stops the sprinkles from bouncing off and making a mess everywhere!

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

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Icing Sugar

Icing sugar can also be...

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Reviews

1

What did you think of this recipe?

Diana Milburn

The biscuits look simply to make and look delicious can't wait to make them

Method

Preheat oven to 190ºC bake. Line 2-3 large baking trays with baking paper.

Using an electric beater, cream butter, Chelsea Caster Sugar and vanilla together until pale and fluffy. Beat in the egg.

Sift in flour, rice flour and baking powder. Mix with a spatula until well combined, then bring the dough together with your hands. If dough is quite soft, chill for 30 minutes before using (usually only necessary in warm weather).

Dust a large clean work surface with flour, and flour a rolling pin too. Take a large piece of the dough and roll out to 2-3mm thick. Alternatively, you can roll the dough out between two large pieces of baking paper instead.

Use a fluted 5cm round cookie cutter to cut out rounds. Carefully transfer to prepared trays. Bake for 9-10 minutes, until cookies are golden and crisp (keep a close eye on them from 8 minutes). Cool on tray for a few minutes before transferring to a wire rack to cool completely.

Icing : In a small bowl, mix the Chelsea Icing Sugar and enough milk together to form a spreadable icing. Stir in melted chocolate. Add a drop of food colouring to tint the mixture pale pink. You may need to add a little more milk at this stage. Dip the biscuits into the icing upside down, to coat the whole top. Sprinkle with 100s and 1000s. Leave to set.

Biscuits can be stored in the freezer in an airtight container for several weeks. This keeps them nice and crisp, like the store-bought version! Leave at room temperature for a couple of minutes to take the chill off them before eating (no need to defrost longer than this). They can be stored in an airtight container at room temperature, but the icing tends to soften the biscuits over time.