Homemade 100’s & 1000’s biscuits!! Remember these beauties from when you were a kid? They always seemed to make an appearance at birthday parties…as they should! Nothing screams kids birthday parties like pink iced cookies covered in sprinkles!
Icing – this is enough icing for the full batch of cookies, if only making half, halve the icing recipe
2cupsicing sugar
2tablespoonmilk
2tablespoonsugar syrup(see recipe note 1)
2drops of pink food colouring
100’s & 1000’s sprinkles
Instructions
To make the biscuits
Cream butter & sugar in the bowl of a stand mixer on high speed until light in colour & fluffy.
Add the egg and vanilla and beat until well combined. Add flour, baking powder & salt and mix in well.
Split dough in half and flatten into discs. Wrap in plastic wrap and chill in the fridge for at least 30 minutes. At this point, you can also put half the dough in the freezer for another time.
Pre-heat the oven to 180°C.
Remove the cookie dough from the fridge and let it sit on the bench for about 15 minutes to soften up slightly. Roll it out so that it is about 3-4mm thick.
Using a 68mm/ 2 & ⅝ inch (or similar) round cookie cutter (with crinkled edges if you have one) cut out as many cookies as you can and lay out on a lined baking tray. Re-roll the leftover dough to make more cookies.
Bake for 8-10 minutes if baking 1 tray of cookies, or 10-12 minutes if baking 2 trays at once, until the cookies are just starting to go golden on top. You may need to swap the trays over halfway through baking if using 2 trays.
Remove from the oven and allow to cool for 10 minutes before transferring to a cooling rack.
To make the icing
*If you have only made half the batch of cookies, make sure to halve the icing recipe too.
Mix together icing ingredients until smooth. Add a little more milk or sugar syrup if the icing is too thick. You want it to be easy to spread but not too runny that it will drip off the sides of the cookies.
Using a knife, spread about ½ – 1 teaspoon of icing on each cookie and sprinkle with 100’s and 1000’s.
Allow cookies to set before stacking on top of each other.
For the most authentic 100’s & 1000’s biscuits, store in the freezer in a container or snaplock bag for several weeks. No need to thaw before eating, they will just be extra crispy!
You may also store in an airtight container at room temperature for 1 week but the icing will cause the cookies to soften slightly. Still delicious though!
Notes
To make sugar syrup mix together 3 tablespoon white sugar and 3 tablespoon hot water in a microwave jug or small pot on the stove and bring to the boil until sugar is dissolved. Allow to cool slightly before using. You can also freeze the baked and un-iced biscuits to ice another time.