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Funfetti biscuits

Funfetti biscuits served in a plastic container

Funfetti biscuits

Name: Funfetti biscuits
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Makes 32 round biscuits or about 120 square bites
Ingredients: 200g butter softened; 1 tsp vanilla extract; 85g golden caster sugar; 80g ground rice; 225g plain flour; 6 tbsp funfetti or sprinkles

Lulu Grimes

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Makes 32 round biscuits or about 120 square bites

Easy

Prep: 30 mins

Cook: 10 mins - 20 mins

Plus chilling and cooling

A star rating of 4 out of 5.7 ratingsRate

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Enjoy making these colourful funfetti biscuits with little ones. They make brilliant homemade presents at Christmas time and are great fun to make too

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g butter

softened
1 tsp vanilla extract
85g golden caster sugar
80g ground rice
225g plain flour
6 tbsp funfetti

or sprinkles

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Nutrition: Per serving (32)

kcal107
fat6g
saturates4g
carbs12g
sugars5g
fibre0.3g
protein1g
salt0.1g

Method

step 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.
step 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 piece of dough. If you want to make mini biscuits, roll out the dough on the parchment in a single layer about ½ cm thick. Wrap and chill as above.
step 3

Heat oven to 180C/160C fan/gas 4. Either slice the logs into rounds about ½ 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.

Recipe from Good Food magazine, December 2018

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A star rating of 4 out of 5.7 ratings

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