Oh yummy yummy yummy to this Rainbow Sprinkle Cookie recipe! Rainbow sprinkles are delicious on many things and especially IN & ON cookies! This recipe is a basic sweet biscuit that will not disappoint!
Ingredients: Makes 12-15
- 125g Of Butter
- 1/2 Cup Of Sugar
- 1 x Teaspoon Of Vanilla Essence
- 1 x Egg
- 1 & 3/4 Cups Of Self Raising Flour
- 4 x Tablespoons Of Rainbow Sprinkles
Method:
1. Pre heat your oven to 200c.
2. Cream your butter, sugar, honey & vanilla essence. You can use an electric mixer on medium/high speed for 2-5 minutes. Add in your egg and mix with your electric mixer until its a whipped look.
3. Add your self raising flour and sprinkles. Stir with a wooden spoon until well combined. It will take a little while to combine and your sprinkles should mix evenly through. Once combined, use your hands to mix together further to make a moist dough ball.
4. Prepare your baking tray (I line with baking paper). Break off some dough, roll into a ball, place on tray and flatten down with your hand lightly.
5. Place into your preheated oven on the middle shelf and bake for 10-12 minutes. Cookies are ready when you get a nice cracked effect and a little golden in colour. Be sure NOT to go too dark in colour or they will have started to burn. Texture when cooked is a lovely soft but crumble inside.
Tip – Double or triple the recipe to make extra dough to freeze. The best freezing option for this recipe is to make each dough ball , lightly flatten, blind freeze and then store in a airtight container or zip lock bag. When you would like to use, place straight onto a tray and bake for a little longer than you normally would if defrosted.