I saw these smartie cookies on one of my new favourite blogs les reves d'une boulangere and knew I had to make them. They looked so cute and I happen to have a bag of smarties handy. The cookies really do spread a fair bit when cooking as pre-warned but as I paid little heed to that, my cookies turned out a little larger than I imagined! Next time, I'll use less dough and make even more cookies! I ran out of smarties so I used peanut M&Ms as well and they were great! The cookies are delightfully light and crispy with the extra crunch of smarties or M&Ms. I really enjoyed both of them, it's really difficult to choose a favourite. I love the bright, vibrant colours. Perfect for a party.
fresh from the oven
Recipe from bakingwithfrench 175g caster sugar
110g brown sugar
225g unsalted butter, softened
1 tsp vanilla extract (or 2 tsp vanilla essence)
450g plain flour
pinch of salt
1 tsp baking powder
1/2 tsp bicarbonate of soda
+ smarties/M&M/any candy for decoration
- Beat together the sugars and butter until pale and fluffy.
- In a seperate bowl, use a whisk to beat together the vanilla and eggs.
- Gradually transfer this egg mixture to the creamed mixture, beating between each addition. This will prevent the mixture from curdling.
- Over this mixture, sift the flour, baking powder, soda and salt.
- Use a metal spoon to carefully fold together until no lumps remain.
- Gradually add the milk and stir until soft dough forms (be careful not to add too much milk or dough will be too sticky).
- Leave in fridge for 20 minutes, covered.
- Preheat the oven to 200 degrees (fan-forced) and prepare 2 large cookie trays.
- Remove from fridge and roll small balls of mixture; put on prepared tray and flatten slightly.
- The cookies will spread a fair bit when cooking.
- Continue rolling balls until no mixture remains.
- Decorate the balls of dough with as many smarties/candy as you desire.
- Bake biscuits for 8-9 minutes or until they are golden brown, but still slightly soft. They will harden slightly upon cooling.
- If you want a crunchier cookie, then cook for longer until brown and rather firm to touch when removed from oven.