Hundred and Thousand Biscuits
These will be a hit with the kiddies! They were a staple for many growing up in Australia, and they're still a favourite today. We show you just how easy it is to make your own!
Recipe Tester Feedback: “The kids will love this one, as will adults! A really yummy and easy recipe. If you don't want the icing, just don't add it... but that's the best bit." - Tammy
Contains: Gluten / Dairy / Egg
*Variations: Can be made without Egg
Preparation Time 20 minutes
Cooking Time 12-15 minutes
Makes 30-40 biscuits
Can be frozen
- butter - 250g
- sugar - 90g
- vanilla bean paste - 2 tsp (use less if you want a more subtle taste)
- rice flour - 100g, fine
- plain flour - 300g, plus extra for dusting
- milk of choice - or water, optional
- Icing: (*can use alternate EF recipe)
- eggs - 2, whites only
- icing sugar - 340g
- lemon juice - 2 tsp
- food colouring - 2 drops, pink, optional
- 100s & 1000s
- Preheat the oven to 180C. Line two baking trays with baking paper.
- Add the butter (250g), sugar (90g), vanilla bean paste (2 tsp), fine rice flour (100g) and plain flour (300g) into the bowl. Blitz Speed 6 / 20 seconds.
- Program 1 minute / Closed Lid / Kneading Function or until a dough has slightly formed. It may take a little longer depending on how cold your butter is. The longer you knead, the better it will come together.
- If the mixture is too dry, add a few drops of milk or water to bring it together.
- Sprinkle the bench with a little flour and pour the dough out onto it. Lightly knead the dough by hand to bring it together.
- Roll the dough out to 0.5-1cm thickness.
- Flour your cookie cutters lightly and cut various sized shapes from the dough.
- Continue to knead, roll out the dough and cut shapes from it until all is used.
- Place smaller shapes on one baking tray and the larger shapes on the other.
- Bake for 12-15 minutes or until slightly golden.
- Allow to cool completely.
- If you need to make your own icing sugar, add sugar (340g) to the bowl and grind Speed 9 / 10 seconds. Set aside in a small bowl.
- Add the egg whites (2) to the clean and dry bowl. Insert the whisk attachment. Mix Speed 2 / 30 seconds, ensuring egg whites are frothy.
- Add the icing sugar (340g) and lemon juice (2 tsp) to the bowl. Mix Speed 2 / 15 seconds. Scrape down sides.
- Place some pink food colouring (2 drops, if using) into the icing mixture in the bowl. Mix Speed 2 / 15 seconds or until thoroughly combined.
- Ice the top of each biscuit with the pink icing and sprinkle with hundreds and thousands.
- Allow icing to set and store in airtight container.
Make your own!
*Make your own egg free icing with the Buttercream Icing recipe from The Tea Party Issue or the Emergency Icing or Simple Buttercream Icing recipes from The Party Issue.