125 g butter chopped, at room temperature
⅓ cup caster sugar (70 g)
2 tsps vanilla essence
¾ cup plain flour (120 g)
½ cup self-raising flour (80 g)
¼ cup hundreds and thousands to decorate
1 cup icing sugar mixture (160 g)
1 tblsp milk
¼ tsp vanilla extract
- Beat butter, sugar and essence in small bowl of an electric mixer until light and fluffy. Add egg. Beat until combined. Using a wooden spoon, stir in combined sifted flours until combined.
- Roll tablespoons of mixture into balls. Place, 5cm apart, on two large oven trays lined with baking paper. Press with palm of hand to flatten slightly.
- Cook, one tray at a time, in a moderately slow oven (160C) for about 10 minutes, or until pale golden. Stand on trays for 5 minutes before transferring to a wire rack to cool.
- Meanwhile, to make vanilla icing, combine sifted icing sugar and milk in a bowl until very thick and smooth. Stir in essence.
- Place hundreds and thousands on a large plate. Working with one biscuit at a time, spread with a thin layer of icing, leaving a 5mm border. Press into hundreds and thousands. Stand at room temperature until set.