A Pink, Soft textured biscuit that's kinda of a shortbread but not... if hat makes sense! I made these for my daughter's 3rd birthday party and they were a total hit! You can change them doughs to any colours you like to adapt to your theme. An easy, simple and delicious treat.

Ingredients

3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter
1 1/3 cups sugar
2 large eggs
2 teaspoons vanilla extract
Pink food coloring
Sprinkles for decorating


Method:

In a medium bowl, add together the flour, baking powder and salt.

In a kitchenaid bowl with the paddle attachment, beat the butter until smooth, about 2 minutes. Add the sugar and continue beating until the mixture is light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, beating between each one, then add the vanilla essence.

Add the flour (while mixer is turned off) and then beat mixture until just combined. Remove the dough and separate it into two equal parts. Shape one piece of the dough into a long rectangle 1/2cm thick (sandwich the dough between two pieces of baking paper to prevent sticking whilst rolling), wrap it in glad wrap and place it in the fridge. (This will be the uncoloured  part of the cookies.)

Return the remaining piece of dough to the stand mixer bowl, add in the pink food coloring until it reaches your desired pink color. Remove the pink dough, roll it into a long rectangle (roughly the same size as the white one. Use baking paper again to prevent sticking), wrap it  in glad wrap and place it in the fridge. Leave the dough for 30 minutes to chill.

Remove from the fridge. Transfer the pink dough on top of the white dough. Roll into a log.  Cut the log into 2. Roll the dough logs in the sprinkles until they are completely coated. Re-wrap the dough logs in wax paper and refrigerate them for 4 hours.

When ready to bake, preheat the oven to 200'c and line two baking trays with baking paper. Remove the dough from the fridge and slice each log into 1/2cm rounds. Place the rounds about 3-5cm apart on the baking sheets. Bake the cookies for 9 to 11 minutes until pale golden, and transfer them to a rack to cool.

This biscuit is in honor of the Anzacs who fought in Gallipoli. A traditional biscuit that our soldiers were sent as they kept well.

Ingredients:

1 Cup Rolled Oats
1 Cup plain Flour
1 Cup Coconut (desiccated)
1 Cup Brown Sugar
125g Butter
1 Tablespoon Golden syrup
2 Tablespoons Water
1 teaspoon Bi-Carb Soda

Method:

Pre-heat oven to 150'c. Lightly grease and line 2 trays with baking paper. In a medium bowl combine oats, flour, coconut and sugar. In a small saucepan add butter and golden syrup, stir over a low heat until combined. In a small jug combine water and bi-carb soda, stir into butter mixture. Pour butter mixture into dry ingredients and mix well. Roll tablespoons of mixture into balls. Arrange on trays 4 cm apart. Bake for 15-20 mins. Cool on trays for 5mins before serving.

Note: Fatten balls on tray for a crunchier biscuit.
 

Melting moments, my mum's favorite! a really soft biscuit sandwiched with a strawberry flavored buttercream mmm

Ingredients:

200g Butter, softened 
1/3 Cup Icing Sugar
1 Teaspoon Vanilla Extract
1 Cup Plain Flour
1/3 Cup Cornflour
1/4 Cup Custard Powder
Buttercream
50g Butter, softened
1/2 Cup Icing sugar
1/2 Teaspoon Strawberry Essence
1/4 Teaspoon Pink Colouring

Preheat oven to 160'c. Lightly grease 2 oven trays and line with baking paper. In a large bowl beat butter, icing sugar and vanilla essence until light and creamy. Gradually stir in sifted flour and custard powder and mix until a soft dough. Use your hands to roll balls about the size of a ping pong ball and place onto tray 2cm apart. Using a fork dipped in icing sugar gently push the dough down to flatten slightly. Bake for 12-15mins until firm to touch. Remove from oven and let cool on tray for 5mins before moving to a cooling rack to cool completely. 

For buttercream beat butter and sugar until light and creamy. Add essence and colouring. Sandwich in between biscuits. Serve.