There are many variations out there, and just as many variations of the origin story. Most commonly, it is a treat made for a kids party in Australia. This most likely stemmed from a parent who had little to no money for fancy cakes or party supplies, so came up with a simple way to make a treat affordable but perfect for celebrations. Using bread, butter, and hundreds and thousands nonpareils rainbow sprinkles, a unique and cute idea was created. It is however, a perfect option for last minute treats, or for a party focused on the whimsical.
It may be the ideal treat at a last minute kids party, or perhaps a special after school snack. Most commonly though, you will see it with a fairy or fantasy themed party like some of the ones listed below. Besides birthday parties, this is also a great idea for a movie night with the kids!
A simple and fun treat that they can make for themselves, or you make with them is always great when spending time together as a family. Our DIY sprinkle mix kit would be the perfect accompaniment to this fun activity. Your kiddos can make any mix they want for their bread. This no bake, safe, easy, party treat is the perfect activity for any event! If you are looking for an easy treat for a party, look no further.
It is truly the simplest treat idea I have ever found. You only need 3 ingredients: bread, butter, and nonpareil sprinkles. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple.
Here is the scale that I use if you would like a recommendation! Here's to accurate baking! Keywords: Hundreds and thousands biscuits, sprinkle cookies, shortbread cookies, shortbread sprinkle cookies.
Love this! They look so good. Do you store in a fridge or panty? Also how long are they good for? Thank you! I mentioned in the FAQ section that the sprinkles start to bleed, so they are best eaten within a day or so. Hi Erin, These are also a classic Aussie biscuit, not going to argue which country had them first or we might start world war three at least between Australia and New Zealand. I don't tend to buy biscuits but if I do these are at the top of the list. I love shortbread so I will have to give these a try.
Have a safe a Merry Christmas. Yay yessss they are by Arnott's in Australia right? They are so, so good, I hope you give them a try!
Merry Christmas x. It's not super crumbly, it should be pretty soft but if it is really cold then it may split when you are rolling it out. I did a walkthrough of these on my IG stories, it is saved in my highlights if you'd like to check it out! Yep you can if you like! Made those for Valentine's Day for my kiwi husband and what a hit! They were buttery, melting in your mouth.
The icing wasn't too sweet, it was perfect! Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Skip to primary navigation Skip to main content Skip to primary sidebar recipes about contact products Search. Facebook Instagram Pinterest Twitter. A note on salt and oven temperature Why is this recipe in grams?
Add the flour mix to the dough in 2 - 3 additions, while mixing on the lowest speed or stir speed. Mix only until the flour is incorporated. Use your hands to bring the dough together to form a smooth cookie dough. The dough should be soft and a little sticky, but if it's is too sticky, you can add up to 2 tbsp of flour. Split the dough into two equal portions and shape each portion into a disc. Place each disc of dough in a square gallon-size ziploc bag. Once the dough has been rolled out, close the bag while making there are no trapped air pockets inside.
You should end up with two rectangles that are 6 x 10 inches each. If you don't have ziploc bags, then wrap the dough discs in plastic wrap and chill for a few minutes about 15 - 30 minutes. Then roll out the dough between two pieces of parchment paper. Next, place the rolled out dough that's in a ziploc bag or between parchment paper , on a half sheet pan or something flat , and transfer it to the fridge to chill.
Once the rolled out dough is chilled, place it on a flat surface that's lightly dusted with flour, and cut out round cookie. You can use scalloped round cookie cutters, or a simple cookie cutter. I used a 2. Re-roll the scraps and cut more cookies. You should get about 28 - 30 cookies in total. Place the cut cookies on a parchment paper-lined half sheet pan and cover with plastic wrap. Chill in the fridge until the cookies are completely chilled. Once chilled, you can either store them for later in the freezer, or bake them right away.
See recipe notes for freezing directions. Line a half sheet pan or cookie sheet with parchment paper. Place the chilled cookies on the prepared sheet pan with about 1 - 1. Bake for 10 - 15 minutes, until the cookies are just very lightly colored on top and along the edges. This takes about 11 - 12 minutes for me. Remove from the oven and allow the cookies to cool for a few minutes and then transfer them onto a cookie rack to cool completely.
Repeat with the rest of the cookies with a lined half sheet pan which is either at room temperature or chilled don't place chilled cookies on a warm pan as this will cause them to start melting and spread too much when baked. Cookie Frosting Place the sifted confectioner's sugar in a bowl and add the vanilla, corn syrup and about 2 tbsp of the milk.
Mix together until you have a smooth frosting. Since the frosting will be really stiff, I prefer mixing it with a spoon or spatula.
Add more milk to get the consistency you prefer. Add a few drops of pink gel food coloring and mix in to get a baby pink color. You can either place the frosting in a piping bag with a round tip, OR use a spoon to carefully spoon the frosting over the cookies.
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