Funfetti Shortbread Minis – buttery shortbread with a crunch of hundreds and thousands throughout – cute and delicious!
I love making shortbread, it’s so quick and easy and great if you’re craving something sweet but don’t want to make anything too complicated! Shortbread might just be my favourite biscuit, unless you’re in the camp that class Jaffa Cakes as a biscuit, then its Jaffa Cakes all day any day ..!!! (Jaffa Cakes are sooo cakes – it says it in their name, right?!).
Shortbread has a delicious buttery flavour, it melts in your mouth and is super moorish, especially when they’re this cute and tiny it is so easy to eat 3 or 4 or more in one sitting – trust me, I know! The addition of hundreds and thousands was to add some crunch to what is usually a smooth and soft biscuit – and they definitely bring some fun and colour to the classic shortbread!
As shortbread is so versatile you can add pretty much anything you like – do you have some sprinkles gathering dust at the back of your cupboard?? … we all have them, the ones you bought at Christmas/Halloween/Valentines but never used, the impulse buy of the baking world!! Add them into the basic shortbread dough – use what you have and create something different for a perfectly scrummy bake ❤
These Funfetti Shortbread Minis are so cute, and cute bakes are 100% tastier than their normal sized counterparts, who wants to be normal when you can be a mini shortbread filled with sprinkles?! You can make a lot of minis out of this batch as well – plenty to share, or not to share – I wouldn’t blame you if you kept them your delish little secret!
(Recipe adapted from Annie’s Noms Blog)
150g unsalted butter
65g caster sugar
1tsp vanilla extract
200g plain flour
4tbsp hundreds and thousands OR any sprinkles!
1 – Preheat the oven to 170C. Cream the butter and sugar together until fluffy.
2 – Add in the vanilla extract.
3 – Add in the flour and combine until a dough forms. Add in the sprinkles and mix until you have an even spread of sprinkles throughout the dough. Chill in the fridge for 20 minutes.
4 – Roll out the dough and cut out small bite size squares or rectangles. Lay onto a tray that has been lined with greaseproof paper. Bake for 10 minutes or until the biscuit is just done, you don’t want them to colour at all – but don’t worry if they do!
5 – Leave to cool on the tray as they will firm up and be easier to move once cooled.
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