Name a more iconic Australian party ingredient than 100s and 1000s. These beautiful little balls of colour seem to inject a sort of magic into any recipe they’re a part of and really add a fun crunch and beautiful decoration. Our 100s and 1000s biscuits make use of the little pops of sugar in a really lovely way, making them the perfect addition to any birthday party, picnic, or afternoon tea spread. They’re also great fun to decorate with the kids!
How to make 100s and 1000s biscuits: key tips
Though this recipe is fairly straightforward, if you want to get the perfect biscuit, the most important step is the creaming of the butter and caster sugar. This sets the foundation for the density of the final biscuit. So, don’t hurry this process too much – you want to make sure the mixture is quite pale before moving on. This would usually take around 3-4 minutes with an electric beater.
What goes into our 100s and 1000s biscuits recipe?
- Butter: I would usually opt for unsalted butter as this allows us to control the amount of salt in the recipe and ensure we’ve got the perfect ratios. Make sure you take it out of the fridge a little in advance to soften.
- Caster sugar: a more finely granulated sugar, this is the perfect choice for this recipe as it dissolves easily.
- Vanilla essence: we’ve used essence here, but you can substitute for extract if you’ve got that on hand.
- Icing sugar: make sure you sift the icing sugar to get rid of the pesky lumps which can really impact the final look (and taste) of the biscuit icing.
This recipe is the perfect addition to any children’s party. If you’re looking for some other ideas, my favourites are: toffee apples, hot dogs in pyjamas, and of course a rainbow surprise party cake.
Recipe and photo by Greer Worsley with additional notes by the Australia’s Best Recipes team.
Ingredients
- 175g butter, softened
- 3/4 cup caster sugar
- 1 egg
- 2 tsp vanilla essence
- 2 1/4 cups plain flour
- 1/2 tsp bicarbonate of soda
Icing
- 1 egg white
- 1 cup icing sugar, sifted
- Pink food colouring
- 100s and 1000s
Method
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Step 1In a stand mixer or using hand-held beaters, beat butter and caster sugar until pale and creamy. Add egg and beat until combined. Add vanilla essence and beat until combined. Add sifted plain flour and bicarbonate of soda and beat until a dough forms.
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Step 2Turn dough out onto a floured surface and shape into two discs. Place each disc on a sheet of baking paper and dust lightly with flour. Roll out into a 5-6mm thick sheet. Place sheets on a tray or board, cover with cling wrap and refrigerate for at least 2 hours or overnight.
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Step 3Preheat oven to 160°C fan-forced. Line two trays with baking paper. Use a round or fluted 6-8cm cookie cutter to cut cookies from the dough. You can combine scraps and re-roll the dough. Place on lined trays leaving a little space between. Bake for 10 minutes until cookies are just starting to colour. Allow to cool completely.
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Step 4To make icing, whisk egg white in a small bowl. Gradually whisk in icing sugar until you reach a thick put spreadable consistency. Whisk in food colouring very gradually until you reach desired colour.
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Step 5Place 100s and 1000s in a shallow bowl. Pipe or spread icing onto each biscuit, then dip upside down into bowl of sprinkles. Turn right way up and leave to set on a tray or rack. The icing will set firmly.
Recipe Notes
Can I mix up the shape/size of the cookie?
Yes, you absolutely can. This recipe will work well with any shape or size of cookie (the cooking time may vary) as well as any colour of icing and any style of sprinkle. Let creativity guide you.
Must I use an electric beater to cream the butter and sugar?
Although it will certainly make your life easier if you have an electric beater, you can absolutely achieve a creamed butter and sugar mixture without it. Just make sure you’ve got nicely softened butter and a strong wooden spoon or spatula. You’ll then need to use a good amount of elbow grease to beat that mixture into shape!
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