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Show your spots cookie sandwiches

Show your spots cookie sandwiches

A star rating of 4 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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: per sandwich
HighlightNutrientUnit
kcal270
fat14g
saturates9g
carbs32g
sugars19g
fibre1g
protein3g
low insalt0.3g
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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.

Recipe from Good Food magazine, November 2012

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A star rating of 4 out of 5.3 ratings
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