Dipped Sprinkle Biscuits Recipe
These sprinkle biscuits would provide a fab family baking opportunity – perfect for Mother’s Day! Generous amounts of colour and sprinkles help make this a treat the kids will love to get involved in.
Uploaded by Renshaw
Skill Level
Easy
makes
10 to 12
Baking ingredients
- 125 g butter or margarine
- 55 g caster sugar
- 180 g plain flour, sieved
Decorating ingredients
- 400 g Renshaw Royal Icing Pot
- Rainbow Dust ProGels (your choice of colours)
- Selection of sprinkles
Renshaw products used
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Instructions
Baking Instructions:
Step 1
Heat the oven to 190°C/375°F/gas mark 5.
Step 2
Cream together the butter and caster sugar until smooth then gradually stir in the plain flour to form a smooth paste.
Step 3
Wrap the shortbread dough in cling film and leave to rest in the fridge for 30 minutes.
Step 4
Knead the dough lightly and roll out to the desired thickness, on a work top dusted with flour. Use a 4cm round cutter to cut out circle biscuit shapes.
Step 5
Place the circles on a greased and lined baking tray and bake in the oven for 15-20 minutes until pale-golden brown.
Step 6
Remove from the oven and leave to cool on a wire rack.
Decorating Instructions:
Step 7
Colour the Royal Icing with Rainbow Dust ProGels, adding small amounts each time until your Royal Icing reaches the colour you want to achieve.
Step 8
Take each biscuit and dip one half into the colour of your choice. Tap off any excess.
Step 9
Place on a sheet of silicone paper and sprinkle with your chosen sprinkles. Leave to set.
