The West

Picture: Robert Duncan/The West Australian

I love this recipe. It's super simple and divinely delicious and, best of all, it comes from my Aunty Margaret.

She sent it to me with a couple of other recipes when I started my column.

She says it's perfect for cake stalls and I know we all love home-baked cake stalls. It's just a shame we don't see too many of them around these days.

Buon appetito!

BAKING PAPER: Sprinkle Biscuits
Makes: approx. 20

160g unsalted butter, soft
220g caster sugar
1/2 vanilla bean, seeds only
1 egg
200g self-raising flour
100g plain flour
zest 1/2 lemon
coloured sugar sprinkles

400g icing sugar
50g unsalted butter, melted
dash milk

Preheat oven to 175C and line two baking trays with baking paper and set aside. Put butter sugar and vanilla in a clean bowl and beat with electric beaters until pale and fluffy. Add egg and, once combined, fold in flours and zest. Roll dough into walnut-sized balls and place on baking tray about 5cm apart. Pop into oven and bake for 12-15 minutes or until top springs back. Remove from oven and allow to cool on tray.

To make icing, mix together icing sugar, butter and milk. Icing should have a firm but runny consistence. Once biscuits have cooled, ice generously, then cover with coloured sugar sprinkles. Allow the icing to set before serving.

The West Australian

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