School cake cookies recipe

Method

1. In a large bowl, beat the butter, sugar and vanilla extract together until well combined, but not pale and fluffy. Stir through the egg, then beat in the plain flour and bicarbonate of soda.
2. Shape the mix into 30 even-sized balls (roughly 20g each) and chill in the fridge for 2 hrs, or up to 24 hrs, until firm.
3. Preheat the oven to 190°C, fan 170°C, gas 5. Meanwhile, line a large baking tray with parchment and, working in batches, place the cookie dough balls on the tray roughly 5cm apart. Bake for 9-10 mins until slightly golden around the edges, but pale in the centre. Cool on the tray for 5 mins, then transfer to a wire rack to cool fully. Repeat with the remaining dough.
4. Once the cookies are cool, mix the icing sugar with 1½ tbsp water and drops of food colouring to get your desired shade of pink. Spoon and smooth the icing over the cookies and top with the sprinkles. Leave to set for 20-30 mins before serving.
5. Store in an airtight container for up to 5 days.

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• Tip

  Freeze the cookie dough balls for up to 3 months in an airtight container. Cook from frozen in the preheated oven for 12-13 mins.