Toddlers and sugar, a match made in heaven? Probably not for their parents, but when it’s your niece’s third birthday party and you said you’d make biscuits, it’s hardly time to skimp on the sugar.
I was inspired to make these little numbers by one of New Zealand’s favourite cookie treats…the Hundreds and Thousands biscuit. The name is pretty self-evident, although perhaps not if you hail from elsewhere in the world outside of New Zealand. ‘Hundreds and Thousands’ is our antipodean name for the rainbow sprinkles on top of these cookies, but other terms include nonpareils and jimmies.
I can’t find must history about this biscuit itself, but there are a few stories behind the origins of Hundreds and Thousands. Some claim they were invented in a New York candy factory in the 1930s, whilst others say that they come from Parisian bakers.
Whatever the origin, it can’t be denied that a liberal sprinkling of on a pink-iced vanilla cookie is an appropriate party treat. I used Donna Hay’s vanilla snaps recipe for the base and the rest was pretty simple.
- 250g butter
- 3/4 cup caster sugar
- 2 t vanilla extract
- 1 egg yolk
- 2 & 1/4 cups plain flour, sifted
- 1/3 cup softened butter
- 1 & 1/2 cup icing sugar
- Pink food colouring
- Strawberry essence
- Hundreds and Thousands / Sprinkles / Jimmies or whatever you call them!
Beat the butter and sugar together until pale and creamy. And the vanilla extract and egg yolk and beat again.
Finally add the flour and beat until a dough forms. Wrap the dough in cling film and refrigerate for 30 minutes.
Heat the oven to 180 degrees celsius. Roll the dough on a lightly floured surface until 3mm thick.
Cut rounds or shapes from the dough and place on baking-paper lined trays. Bake until just golden – this took ten minutes in my oven.
Cool on racks. Make the icing by adding the icing sugar to the butter, a drop of colouring and strawberry essence and beating well, using a little hot water to soften as needed. When cold, ice with pink icing and sprinkle liberally with hundreds and thousands.