ICED SPRINKLE COOKIES
We all love a baked delicacy every now and again – and our recipes are just the thing to satisfy your cravings. These cookies are perfect for an after-dinner treat, a snack on the go, or even for the kids’ lunch boxes.
Our recipe for a delicious sweet treat.
Iced Sprinkle Slab Cookies
Makes about 48 squares 225g unsalted butter,
chopped and softened
1½ cups (330g) caster sugar
1 tsp vanilla extract
2 eggs
2½ cups (375g) plain flour
⅔ cup (70g) desiccated coconut ½ tsp coconut extract
1 tsp bicarbonate of soda
2 tsp cream of tartar Sprinkles, to decorate
ICING
120g unsalted butter, softened 250g cream cheese, softened ¼ cup (80g) raspberry jam 4 cups (640g) icing sugar, sifted Pink food colouring
Preheat the oven to 180°C (160°C fan forced). Place the butter, caster sugar and vanilla extract into the bowl of a standing mixer fitted with the beater attachment and beat on high for 5 minutes, or until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Add the flour, dessicated coconut, coconut extract, bicarbonate of soda and cream of tartar and beat until just combined. Roll out the mixture between 2 sheets of baking paper to a 30 x 40cm rectangle. Transfer to a large baking tray. Bake in the oven for 20-22 minutes, or until golden brown and the centre is still just slightly soft. Set aside to cool completely in the tray.
Meanwhile, to make the icing, place the butter and cream cheese in the bowl of a standing mixer fitted with the beater attachment. Beat for 5 minutes, or until light and fluffy. Pass the jam through a sieve to remove any seeds. Add the jam, icing sugar and a little pink food colouring to the butter mixture, then beat for 5 minutes, or until well combined.
Spread the icing onto the cooled slab and top with sprinkles. Place in the fridge until cold, then cut into 5cm squares to serve.
SMART TIP
These biscuits will keep refrigerated in an airtight container for up to a week. Layer them between pieces of baking paper so they don’t stick together.
“Cookies are made of butter and love.” NORWEGIAN PROVERB