Ingredients

  • 100g unsalted butter
  • 100g caster sugar
  • 1 egg yolk, beaten with 2 teaspoons water
  • 1 teaspoon vanilla extract
  • 200g plain flour
  • ΒΌ teaspoon salt
  • 180g icing sugar, sieved
  • Sprinkles, to decorate

Method

  1. 1

    In a medium bowl, beat together the butter and sugar until light and creamy. Beat in the egg yolk and vanilla extract.

  2. 2

    Add the flour and salt. Stir until it forms a dough, then knead until smooth. Wrap in clingfilm and chill for 30 minutes.

  3. 3

    Preheat the oven to 180°C, fan 160°C, gas mark 4. Roll out the dough on a floured surface to the thickness of a £1 coin.

  4. 4

    Stamp out shapes with cutters and bake on a non-stick baking tray for about 10 minutes, until lightly browned. (An adult should help remove the hot baking tray from the oven.)

  5. 5

    Cool on a wire rack. Place the icing sugar in a bowl and add cold water, a little at a time, until it's a thick pouring consistency. Spread a little on each cookie and decorate with sprinkles while the icing is wet and leave to dry out.

  6. 6

    Cook's tip: Try swapping 25g of the flour for cocoa powder to make chocolate biscuits. For the icing, swap 3 tablespoons of the icing sugar for cocoa powder and mix with warm water.

  7. 7

    You can buy different shaped cookie cutters from our Sainsbury's baking range.

Nutritional Details

Each serving provides
  • Energy 540kj 129kcal 6%
  • Fat 4.5g 6%
  • Saturates 2.8g 14%
  • Sugars 15.0g 17%
  • Salt 0.1g 2%

% of the Reference Intakes

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