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You are here: Recipes > Dipped Sprinkle Biscuits Recipe

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.

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Skill Level



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


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.