Fun­fetti bis­cuits

BBC Good Food - - Easy Family -

MAKES 32 round bis­cuits or about 120 square bites PREP 30 mins plus chill­ing and cool­ing COOK 10-20 mins per batch (about 40 mins) EASY V

200g but­ter, soft­ened

1 tsp vanilla ex­tract

85g golden caster sugar

80g ground rice 225g plain flour

6 tbsp fun­fetti or sprin­kles

1 Put the but­ter, vanilla and sugar in a large mix­ing bowl and stir with a wooden spoon un­til smooth. Add the ground rice, then stir in the flour and sprin­kles. If the mix­ture starts to get dry, use your hands to bring ev­ery­thing to­gether and make a smooth dough.

2 You can now choose be­tween two dif­fer­ent types of bis­cuit. If you want to make round ones, di­vide the dough in two. Lay out a piece of parch­ment or foil and shape the first lump of dough into a log, about 4-5cm across. Roll it up and chill for at least 30 mins. Re­peat with the sec­ond lump of dough. If you want to make mini bis­cuits, roll out the dough on the parch­ment in a sin­gle layer about 1/2 cm thick. Wrap and chill as above.

3 Heat oven to 180C/160C fan/gas 4. Ei­ther slice the logs into rounds about 1/2 cm thick, or cut the slab into small squares, about 3cm each side. Bake on lined bak­ing sheets for 20 mins for the large bis­cuits or 10 mins for small ones, un­til lightly golden. Leave to cool for 5 mins on the bak­ing sheets, then slide onto racks to cool com­pletely.

PER SERV­ING (32) 107 kcals • fat 6g • sat­u­rates 4g • carbs 12g • sug­ars 5g • fi­bre 0.3g • pro­tein 1g • salt 0.1g

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