GOLDEN COOKIES WITH RAINBOW SPRINKLES
Great fun for making on a rainy day!
|WHITWORTHS GOLDEN GRANULATED SUGAR||100g|
|Vanilla extract||1 tsp|
|Baking powder||½ tsp|
|Pinch of salt|
|WHITWORTHS ICING SUGAR||2 tblsp|
Pre-heat the oven 180°C / Gas Mark 4.
In a large bowl, cream the butter and WHITWORTHS GOLDEN GRANULATED SUGAR for 1-2 minutes, or until light and fluffy.
Add the egg and vanilla and continue to beat for 1 minute.
Add the remaining ingredients and mix until just combined. If the dough is too sticky, add a little extra flour.
Transfer the dough to the fridge for 1 hour to chill.
Dust the work surface with a little flour, gently bring the dough together so that it is smooth and roll out to approximately 1/2cm.
Use various shaped cookie cutters to cut out your biscuits.
Place on a lightly greased baking sheet, making sure they are not too close together and bake in a preheated oven for 8-10 minutes, or until golden.
Cool on the tray for 30 seconds before transferring to a wire rack to cool completely.
Decorating your biscuits
Blend the WHITWORTHS ICING SUGAR and water so you have a runny icing. Dip a section of the biscuit in the icing and sprinkle with the 100’s and 1000’s. Allow to dry before serving!
If you don’t use all the dough, you can wrap it up and keep it in the fridge for up to 2 days, or in the freezer for up to a month.