100's & 1000's Biscuits

Directions

1. Preheat the oven to 180°c conventional bake, 160°c fan bake. Line 1-2 baking trays with baking paper.
2. In a large bowl, cream softened butter and sugar until light and fluffy.
3. Beat in the egg and vanilla essence. Add in the flour, baking powder and salt and mix until well combined.
4. Split dough in half and flatten into discs. Wrap in plastic wrap or baking paper and chill in the fridge for at least 30 minutes until firm.
5. Remove the dough from the fridge and let sit on the bench for approx. 15 mins to soften up slightly. Roll out dough until it is 3-4mm thick between two pieces of baking paper.
6. Use a round cookie cutter with a crinkle/fluted edge (a round cookie cutter is fine if you don’t have one) and cut out as many cookies as you can, lay them on the line baking tray. Re-roll the left over dough to cut more cookies.
7. Bake for 8-10 minutes, until cookies are just starting to go golden. If you are baking two trays of cookies at a time you may need to increase your cooking time to 10-12 minutes and swap the trays around halfway through baking.
8. Remove from oven and leave on the tray for 10 minutes then move to a rack and let cool completely.
9. Mix raspberry icing mix as per pack instructions with 1 tbsp of hot water at a time until you have a smooth spreadable consistency, you want it to be spreadable but not runny.
10. Spread icing mix over the top of each cookie and then dip or sprinkle with 100s & 1000s. Leave until the icing has firmed.