- 125 g butter or margarine
- 55 g caster sugar
- 180 g plain flour, sieved
- Selection of colour melts
- Selection of sprinkles
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Heat the oven to 190°C/375°F/gas mark 5.
Cream together the butter and caster sugar until smooth then gradually stir in the plain flour to form a smooth paste.
Wrap the shortbread dough in cling film and leave to rest in the fridge for 30 minutes.
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.
Place the circles on a greased and lined baking tray and bake in the oven for 15-20 minutes until pale-golden brown.
Remove from the oven and leave to cool on a wire rack.
Melt the colour melts following the instructions on the packs.
Take each biscuit and dip one half into the colour of your choice. Tap off any excess.
Place on a sheet of silicone paper and sprinkle with your chosen sprinkles. Leave to set.