These brightly coloured biscuit are crunchy, fun to eat and easy to make. They can be stored in an air tight container for 3-4 days – if there’s any left!
- 175g (6oz) unsalted butter, softened
- 125g (4oz) light muscovado sugar
- 1 med egg
- 175g (6oz) self-raising flour
- Pinch of salt
- 1-2 tubes candy-coated chocolates, eg, Smarties
- You will also need
- Baking sheets, lined with non-stick liners or baking parchment
Set the oven to 180°C/350°F/Gas Mark 4.
Cream together the butter and sugar until fluffy. Beat in the egg and stir in the flour and salt. Wrap dough in a plastic bag and chill it for 30 mins, or until it’s firm enough to handle. Knead dough lightly until smooth.
Divide the dough into 20 and roll each piece into a ball. Flatten them and place on the baking sheets.
Press 6 candy-coated chocolates on to the top of each in a flower pattern or around the edge.
Bake the cookies in the centre of the oven for about 15 mins, or until they are starting to turn pale golden.
Remove the cookies from the oven. Leave them to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely. The cookies will keep for up to 3-4 days if stored in an airtight container.
For an alternative topping, use chocolate chips, nuts or raisins.