Ingredients 125 g butter, room temperature
1/3 cup sugar
1 tsp vanilla essence
3/4 cup SR flour
2/3 cup plain flour
2 tbs milk
1 cup icing sugar
Combine the butter, sugar and vanilla in a bowl. Mix well.
Add the SR flour to the bowl and stir to combine.
Mix in the milk, followed by the remaining flour. A dough will form.
Line two baking sheets with baking paper.
Roll the dough into 20 equal sized balls and place them on the baking sheet. Use your finger or a fork to flatten the biscuits.
Allow to biscuits to chill in the fridge for 30 minutes.
Preheat oven to 160C.
Bake the biscuits for 20 minutes until they are golden on the bottom, risen and slightly cracked on top.
Let cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Once the biscuits have cooled, mix the icing sugar with 2 tsp of water and a small amount of food colouring until a thick icing is formed. Spoon the icing onto the top of the biscuits and lightly coat with sprinkles.