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 Baking
10 to 12
- 125 g butter or margarine
- 55 g caster sugar
- 180 g plain flour, sieved
- 400 g Renshaw Royal Icing Pot
- Rainbow Dust ProGels (your choice of colours)
- Selection of sprinkles
Renshaw products used
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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.
Colour the Royal Icing with Rainbow Dust ProGels, adding small amounts each time until your Royal Icing reaches the colour you want to achieve.
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.