Hundreds and Thousands Biscuits
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Source & History
This recipe is adapted from one in the
Women's Weekly Biscuits & Slices book. We followed the recipe but used a technique for shaping the biscuits that my mother used to use (see Notes).
Notes
- Instead of rolling out and using cookie cutters, we make 5cm diameter rolls of the dough before it is refrigerated. Roll the dough in baking paper to get a nice round shape. Then we refrigerate. When firm (after about an hour), we slice 5mm thick slices to form cookies, place on the trays, brush with milk & sprinkle 100's & 1000's.
- Author
- Aileen Sorohan
- Yield
- 30 biscuits
Ingredients
- 60 grams soft butter
- 1/3 cup white sugar
- 1 egg
- 1 tsp milk
- 1 tsp vanilla
- 2/3 cup flour self-raising
- 1/2 cup flour plain
- 200 gram packet 100s & 1000s
- extra milk
Instructions
- Cream butter, add sugar gradually, beat until light and fluffy. Add well-beaten egg, vanilla and milk.
- Add sifted self-raising flour, mix well.
- Gradually mix in sifted plain flour until dough is firm enough to handle.
- Refrigerate for at least 1 hour.
- Roll out dough to 5mm thickness between 2 sheets of baking paper, cut with floured 5cm round cutter.
- Put on lightly greased oven trays, brush with milk, sprinkle with hundreds & thousands.
- Bake in moderate oven 8-10min. Allow to cool on trays before removing.