Caster Sugar
The fine crystal of Chelsea...
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Biscuits
Hundreds & Thousands Biscuits
30 mins
10 mins
Easy
48
With a vanilla base, sweet white chocolate icing, and everyone's favourite sprinkles, there are hundreds and thousands of reasons to make these delicious biscuits!
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- Ingredients
- Method
Ingredients
- 125g butter, cubed, softened
- ¾ cup Chelsea Caster Sugar (170g)
- 1 tsp vanilla extract
- 1 egg
- 1 ⅓ cups plain flour (200g)
- ⅔ cup rice flour (100g)
- ¼ tsp baking powder
Icing
- 1 ¼ cups Chelsea Icing Sugar (188g)
- 2-3 Tbsp milk
- 70g white chocolate, melted
- 1-2 drops pink food colouring
- 3-4 Tbsp 100s and 1000s sprinkles
Additional tips
Place a paper towel / clean tea towel on a plate or tray, then place each iced biscuit on the paper towel before adding sprinkles. The softer surface stops the sprinkles from bouncing off and making a mess everywhere!
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
3
What did you think of this recipe?
Raewyn
Great
5
Terina
My favourite biscuit
5
Diana Milburn
The biscuits look simply to make and look delicious can't wait to make them
5
Method
Preheat oven to 190ºC bake. Line 2-3 large baking trays with baking paper.
Using an electric beater, cream butter, Chelsea Caster Sugar and vanilla together until pale and fluffy. Beat in the egg.
Sift in flour, rice flour and baking powder. Mix with a spatula until well combined, then bring the dough together with your hands. If dough is quite soft, chill for 30 minutes before using (usually only necessary in warm weather).
Dust a large clean work surface with flour, and flour a rolling pin too. Take a large piece of the dough and roll out to 2-3mm thick. Alternatively, you can roll the dough out between two large pieces of baking paper instead.
Use a fluted 5cm round cookie cutter to cut out rounds. Carefully transfer to prepared trays. Bake for 9-10 minutes, until cookies are golden and crisp (keep a close eye on them from 8 minutes). Cool on tray for a few minutes before transferring to a wire rack to cool completely.
Icing : In a small bowl, mix the Chelsea Icing Sugar and enough milk together to form a spreadable icing. Stir in melted chocolate. Add a drop of food colouring to tint the mixture pale pink. You may need to add a little more milk at this stage. Dip the biscuits into the icing upside down, to coat the whole top. Sprinkle with 100s and 1000s. Leave to set.
Biscuits can be stored in the freezer in an airtight container for several weeks. This keeps them nice and crisp, like the store-bought version! Leave at room temperature for a couple of minutes to take the chill off them before eating (no need to defrost longer than this). They can be stored in an airtight container at room temperature, but the icing tends to soften the biscuits over time.
Additional tips
Place a paper towel / clean tea towel on a plate or tray, then place each iced biscuit on the paper towel before adding sprinkles. The softer surface stops the sprinkles from bouncing off and making a mess everywhere!
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
3
What did you think of this recipe?
Raewyn
Great
5
Terina
My favourite biscuit
5
Diana Milburn
The biscuits look simply to make and look delicious can't wait to make them
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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