Fairy-bread Cookies
Perfect for picnics, these make-ahead treats will have your friends and family singing with the birds.
Ingredients
- 250g unsalted butter, softened
- 1/2 cup icing sugar mixture, sifted
- 1 tsp vanilla extract
- 2 cups plain flour
- 1/3 cup cornflour
- 1/2 cup 100s & 1000s
- Frosting:
- 125g unsalted butter, softened
- 1 cup icing sugar mixture, sifted
- 2 tbs 100s & 1000s
Method
- Preheat oven to 160°C/140°C fan-forced. Line 2 baking trays with baking paper.
- Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Sift flour and cornflour over butter mixture. Stir with a wooden spoon until just combined. Add 100s & 1000s, then stir until well combined.
- Roll level tablespoonfuls of dough into 32 balls. Place on trays 2cm apart. Using a fork dipped in flour, lightly flatten each biscuit until 1.5cm thick. Bake for 15 minutes or until light golden. Cool on trays for 10 minutes. Transfer to a wire rack to cool completely.
- To make the frosting, use an electric mixer to beat butter until light and fluffy. Gradually add icing sugar, beating constantly, until well combined. Spread flat side of 1 cookie with frosting. Sandwich with another cookie. Repeat with remaining cookies and frosting. Place 100s & 1000s in a bowl. Press side of each cookie in 100s & 1000s to coat frosting. Serve.
