Crazy cookies

Crazy cookies

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(5 ratings)

Prep: 40 mins Cook: 15 mins Plus chilling


Makes 36
Whether you're sharing them at work or including them in a bake sale, these bold little biscuits are guaranteed to brighten everyone's day!

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal188
  • fat5g
  • saturates3g
  • carbs36g
  • sugars30g
  • fibre0g
  • protein2g
  • salt0.13g


  • 350g plain flour, plus extra
  • 200g salted butter, cubed
  • 120g golden caster sugar
  • 2 tsp vanilla extract
  • 2 egg yolks

For the icing

  • 2 x 300g tubs ready-to-use royal icing (We used Dr Oetker, Sainsbury's)
  • red and yellow food colourings


  1. Whizz the flour and butter until the mixture looks like breadcrumbs. Add the sugar, vanilla and egg yolks and whizz to a smooth dough. Roll the dough on a lightly floured surface into 2 sausage shapes about 4-5cm in diameter. Wrap in cling film and chill for at least 30 mins.

  2. Heat oven to 180C/160C fan/gas 4. Cut the dough into 4mm-thick slices and arrange on baking sheets, spaced slightly apart. Bake for 15 mins or until pale golden. Transfer to a wire rack to cool.

  3. Heat icing following pack instructions. Add a little food colouring to each tub and ice half the cookies in yellow, and decorate with red, then ice the other half red and decorate in yellow. Leave to dry.

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Comments, questions and tips

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7th Mar, 2014
I had to add water to make the mixture bind - perhaps if the butter was softened it wouldn't have needed it? I only have hand beaters and not a proper mixer, so that may have contributed to it too. That aside though - made excellent biscuits, really crumbly and not too sweet. I made my own Royal icing because I couldn't get a hold of ready-made stuff anywhere!
18th Jul, 2012
If you whizz for longer on a lower speed, you should not need to add water. Believe me, I made over 500 for the Queen's Jubilee!
18th Jul, 2012
200g icing sugar mixed with 30 ml hot water makes sufficient glacé icing for one batch of dough.
18th Jul, 2012
For Olympic medals Cut rounds. Make holes for ribbons before baking, if desired. When the biscuits are baked, paint white icing generously onto the biscuits while they are still hot with a pastry brush. Spray with gold and/or silver shimmer spray when cold and allow to dry. Thread the ribbons through the holes and tie. 
7th May, 2012
Method 3.5. Add water!!! It needs water as otherwise will just look like flour! Otherwise, they tast super scrummy and will probably be making these again!!
22nd Apr, 2012
It's alright but It needs to have water in because not solid!!!
3rd Apr, 2011
I just made these and they are perfect and yummy!!! I did change the shapes and icing colours though. I made square ones with pink icing for mothers day :)
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