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

Icing:
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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