Unicorn Cookies

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7 Ingredients

Number of servings

250grams butter, chopped - at room temperature
4teaspoons unicorn flavour
3 colours of food colouring
1/2 cup sprinkles
2 1/2 cup flour (plus extra for kneading)
1 egg
1 cup sugar

Description

These are a lot easier to make than they look!

Method

Step 1 of 5

Preheat oven to 160C. Line two large oven trays with baking paper.

Step 2 of 5

In an electric beater add butter, sugar and flavouring - until pale and creamy. Add in egg - until combined. Stir in flour - until a soft dough is formed.

Step 3 of 5

Divide evenly between three bowls. Colour each bowl with one of each food colouring. Knead dough on a lightly floured surface until smooth and no longer sticky.

Step 4 of 5

Roll out each colour dough, separately, between two sheets of baking paper by 20cm x 25cm. Remove top sheets of baking paper from each rectangle. Place one colour onto the other removing the top sheet of paper as you go, leaving top sheet of paper in place. Roll out the layered dough by 30cm x 35cm. Remove the top paper. Using the bottom sheet of paper, roll up dough firmly *from the long side* to form a log-shape. Dust the sprinkles down the length of the log on the paper. Roll the log to coat evenly. Wrap in baking paper. Refrigerate for 45m - or until firm.

Step 5 of 5

Remove paper from log and cut into 1.5cm slices. Place about 4 cm apart, on trays. Cook at 160 C for 15 to 18m or until cookies are just firm when lightly touched. Cool on trays for 10m before transferring to a wire rack to cool.