Rainbow cookies
- Sarah Cook
Save recipe
Makes 22
Easy
Prep: 25 mins - 30 mins
Cook: 15 mins
A star rating of 4.2 out of 5.29 ratingsRate
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These colourful cookies are bound to be a big hit with kids and adults alike
Freezable (Raw dough or un-iced baked biscuits can be frozen)
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Ultimate vanilla ice cream
A star rating of 4.6 out of 5.114 ratings
Ingredients
Nutrition
Units:
MetricUS
-
175g softened butter
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50g golden caster sugar
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50g icing sugar
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2 egg yolks
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2 tsp vanilla extract
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300g plain flour
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zest and juice 1 orange
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140g icing sugar
sifted
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sprinkles
to decorate
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Nutrition: per serving
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kcal168
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fat7g
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saturates4g
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carbs26g
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sugars15g
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fibre0g
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protein2g
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salt0.1g
low
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Method
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step 1
Heat oven to 200C/180C fan/gas 6. Mix the butter, sugars, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Stir in the orange zest. Roll the dough into about 22 walnut-size balls and sit on baking sheets. Bake for 15 mins until golden, then leave to cool.
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step 2
Meanwhile, mix the icing sugar with enough orange juice to make a thick, runny icing. Dip each biscuit half into the icing, then straight into the sprinkles. Dry on a wire rack.
Recipe from Good Food magazine, August 2010
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A star rating of 4.2 out of 5.29 ratings
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