Show your spots cookie sandwiches
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Makes 20
Ingredients
- 200g butter, softened
- 140g icing sugar
- 1 tsp vanilla extract
- 2 large eggs, 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
- 140g icing sugar
- ¼ tsp vanilla extract
Method
- STEP 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.
- STEP 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.
- STEP 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.
- STEP 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.
