Turn these pantry ingredients into rainbow-hued sweet delights and watch them disappear in a flash!
Ingredients
- 175g butter, chilled, chopped
- 2/3 cup caster sugar
- 2 cups plain flour
- 1 egg
- 2 teaspoons vanilla extract
- 180g block white chocolate, melted
- 190g packet hundreds and thousands, to decorate
Method
- Step 1Process butter, sugar and flour until mixture resembles breadcrumbs. Add egg and extract. Process until mixture just comes together. Turn dough onto a lightly floured surface. Knead gently. Divide mixture into 2 halves. Shape into 2 discs. Wrap both portions in plastic wrap. Refrigerate for 30 minutes.
- Step 2Preheat oven to 170C/150C fan-forced. Grease and line 2 large baking trays. Roll 1 dough portion between 2 sheets of baking paper until 5mm thick. Using a 5cm round cutter, cut rounds from dough, re-rolling and cutting scraps. Place onto 2 prepared trays, 2cm apart. Bake, 1 tray at a time, for 8 to 10 minutes or until cookies are just firm to touch, but not browned. Transfer to a wire rack to cool.
- Step 3Repeat with remaining dough portion.
- Step 4Spread tops of cookies with chocolate. Dip into hundreds and thousands. Set aside for 1 hour or until set. Serve.
- Vegetarian
Nutrition
321 kj
Energy
3.5g
Fat Total
2.2g
Saturated Fat
0.2g
Fibre
0.8g
Protein
11mg
Cholesterol
24mg
Sodium
10.6g
Carbs (total)
All nutrition values are per serve
Notes
Storage: Cool cookies completely. Store decorated cookies in an airtight container for up to 1 week. Variation: We used different sized cookie cutters to create variety, including 3cm and 4cm rounds.
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas
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