Funfetti Shortbread

I made this shortbread for a Macmillan coffee morning we had at work. I found it kind of disappointing, shortbread isn't that interesting but the sprinkles were fun!

 

Funfetti Shortbread (from Cookies and Cups)

 

225g butter, room temperature

2 tsp vanilla

1/2 tsp salt

95g icing sugar

250g flour

100g sugar strands/sprinkles

Preheat oven to 180°C. Grease and line a 23 x 23cm tin with greaseproof paper. 

Cream together the butter, vanilla and salt until light and fluffy. Add in the sugar and mix until incorporated. Seive and then fold in the flour, mixing until just incorporated. Stir in sprinkles until evenly distributed.

Press the dough into the tin and bake for 35-40 mins until the top is dry and lightly golden. Allow to cool completely in the tin and then cut into pieces.

Cake Batter Rice Krispie Treats

This was last weeks offering for Mad Hatters and it was delicious! So much so that I sneaked more than a few pieces before I took it to school!

Cake Batter Rice Krispie Treats (from Gimme Some Oven)
(Makes 12-15)

4 tbsp butter

300g mini-marshmallows

70g dry vanilla cake mix

125g Rice Krispies cereal

50g sprinkles/sugar strands

 

Grease and line a 23cm x 23cm baking pan.

 

Melt the butter in a large saucepan over low heat and add the marshmallows. Stir until they begin to melt, then remove from heat.

 

Whisk in the dry cake mix, then stir in the cereal so it is  coated with marshmallow mixture. Sprinkle in half of the sprinkles and briefly stir. 

 

Press the mixture into the baking pan and top with the remaining sprinkles. Allow to set for at least an hour and then cut into bars.