So I find that with the closer Christmas comes, the more I realise that I am going to be away from my family for the first time in my 26 years alive. (also, wow I am older than I thought). You may notice that there been a small trend in recent posts, mostly recreating Kiwiana classics. Something about eating the biscuits and slices from home makes me feel better, so this week I dived into making Hundreds and Thousands bikkies, because I have yet to find somewhere that sells the Griffins ones, but I did find somewhere that sells Lion Red beer, so that’s a win.
Honestly, these a damn easy to make, just a simple sugar cookie, some icing and a crap tonne of sprinkles. I’ve also discovered a love of putting custard powder into sugar cookies (and pancakes), I just feel like it gives an oomph to the taste. I also honestly can’t tell you how many this recipe makes, because I ate a good deal of them before the whole batch had baked.
Hundreds and Thousands Cookies
Ingredients
170g Unsalted Butter, softened
340g Caster Sugar
2 Eggs
1tsp Vanilla Essence
320g Flour
2tbsp Custard Powder
1/2 Tbsp Baking Power
1tsp Salt
Vanilla Icing
1 Cup Icing Sugar
1tbsp Water
1/2tsp Vanilla
Directions
- In a bowl, cream together the butter, salt and sugar until pale and fluffy.
- Beat in the vanilla, followed by the eggs.
- Sift in the flour, custard powder and baking powder. Stir to just combined.
- Wrap dough in cling-film and chill for 2 hours.
- Preheat oven to 180ºC. Roll out dough on floured surface to 1/2 inch thick. Cut into shapes with a round cookie cutter. Place cookies on baking tray lined with parchment paper.
- Bake cookies for 8 minutes. Remove and let cool on a cooling rack.
- Once cooled, ice with vanilla icing and decorate with hundreds and thousands sprinkles.
- Icing: Mix together the water, vanilla and icing sugar, until a thick consistency. Add more water or icing sugar to achieved desired thickness.
