These biscuits are so much fun to make for the little and BIG kids in your house!
(Recipe Copyright Credits to Sprinklebakes)
Makes about 36 biscuits
- 2 cups unsifted plain flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2/3 cups icing sugar
- 1/4 cup caster sugar
- 1 1/4 cups unsalted butter/vegan margarine
- 1 tsp vanilla extract
- 1/2 tsp strawberry essence
- 1/2 tsp red food colouring
- 2 tbsp unsifted plain flour
- 1 1/2 cups multicoloured sprinkles/’non pareils’
- Combine the flour, baking powder, salt and sugars in a food processor and process briefly to mix. Add the butter in pieces; process with on/off bursts until the mixture has the consistency of cornmeal. Add the vanilla and process until the mixture just forms a ball. Divide the dough into 2 equal portions then return one of the portions to the food processor. Add the strawberry extract, food colouring, and the extra tablespoons of flour to the processor and process until just incorporated.
- Roll out each portion of dough between 2 sheets of cling film. You want a rectangle about 11 × 8½ inches by ⅛ inch thick. Leave the dough between the sheets of cling film and slide onto a baking sheet.
4. Peel off the top sheet of cling film from both doughs. Brush the vanilla dough very lightly with water. Using the waxed paper, lift the strawberry dough and flip it onto the vanilla dough so they are stacked. Press with your fingertips to seal the two doughs together. Remove the top sheet of cling film and trim the edges even.
5. When the dough is just pliable (but still cold), roll up the dough (begin with the long side) like a swiss roll. As you begin to roll, gently curl the edge with your fingertips so you don’t get any air pockets as you roll the dough into a log. As you roll, the vanilla portion may want to tear, pinch tears together as they happen and keep rolling.
6. After forming the dough into a log, throw away the cling film. Gently lift the log on top of the sprinkles in the dish and roll until the log is completely coated with the sprinkles. Wrap the log in cling film and refrigerate until firm enough to slice (from 4 hours to a week, or freeze for up to 2 months; defrost in the refrigerator overnight before slicing)
7. Pre-Heat oven to 162C. To bake, slice the log into ⅛- to ¼-inch-thick cookies and bake on parchment-lined baking trays for 15 to 17 minutes, until the cookies are no longer shiny on top and the bottoms of the vanilla portion are golden.