Show your spots cookie sandwiches

Show your spots cookie sandwiches

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 30 mins Cook: 12 mins Plus chilling

Easy

Makes 20
These dinky biscuits, stacked with buttercream and topped with Smarties, are perfect for bake sales and cooking with kids

Nutrition and extra info

Nutrition: per sandwich

  • kcal270
  • fat14g
  • saturates9g
  • carbs32g
  • sugars19g
  • fibre1g
  • protein3g
  • salt0.3g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 200g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g icing sugar
  • 1 tsp vanilla extract
  • 2 large egg, 1 beaten for glazing
  • 350g plain flour, plus extra for dusting

To decorate

  • 147g bag Smarties
  • 4 tbsp hundreds and thousands

For the icing

  • 100g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g icing sugar
  • ¼ tsp vanilla extract

Method

  1. In a food processor, whizz the butter, icing sugar and vanilla until smooth. Add 1 egg and blend to combine, then tip in the flour and blitz once more. Scoop the dough into a ball and wrap in cling film. Chill for 30 mins.

  2. Heat oven to 200C/180C fan/gas 6. Dust 2 large baking trays with flour. Break the dough into large cherry-sized pieces. Roll into balls and put on the baking trays, spaced a little apart. Squash down the balls slightly with 3 fingers. Bake (in batches, if necessary) for 8 mins – the cookies will still be very pale at this stage.

  3. Remove the cookies from the oven. While still warm, quickly brush the tops with the beaten egg, then dip half in the hundreds & thousands, and press a few Smarties onto each of the remaining cookies – do this while the egg is still wet, so the toppings will stick once cooked. Bake for a further 4 mins. Leave to cool on wire racks.

  4. To make the icing, beat together the butter, icing sugar and vanilla. Once the cookies are completely cool, use the icing to sandwich together the 2 different cookies. Un-iced cookies can be made up to 4 days ahead and kept in an airtight container. You can fill with the icing up to 1 day ahead.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (1)

shenacooper's picture

Why do you keep attracting children into the kitchen with 'sweet' recipes? Children like to do real cooking for real meals for the family.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…