Hundreds and Thousands Biscuits
Makes about 20

The good old favourite. As my cousin pointed out, in this recipe I was trying to make the biscuits taste like the bought ones in the shop which is kind of ironic really since the shop bought biscuits are always trying to taste like homemade baking!

60g oil based margarine
1/3 cup caster sugar
1 egg
½ teaspoon vanilla essence
1 teaspoon soy milk
2/3 cup self-raising flour
½ cup plain flour

Icing
2 cups icing sugar
¼ cup oil based margarine, melted
1 teaspoon raspberry essence
2 teaspoons red food colouring
2 tablespoons water (approximately)
Hundreds and Thousands

Cream the butter. Add the sugar and beat until the mixture is light and fluffy.

Beat the egg and add to the sugar and butter mixture along with the vanilla essence and soy milk.

Sift in the self raising flour and mix well. Sift in the plain flour and mix until the dough is firm enough to handle. Cover with glad wrap and refrigerate for 1 hour.

Roll out the dough between 2 sheets of baking paper to about 5mm in thickness. Cut into shapes using 5cm round cutters or the top of a glass.

Place biscuits on a lightly greased oven tray and bake at 180°C for 8 to 10 minutes. Cool on the oven trays.

Once cool, ice the biscuits with raspberry icing and sprinkle Hundreds and Thousands on the top.

Icing
Sift icing sugar into a bowl. Add the melted butter, raspberry essence and food colouring. Add sufficient water to mix to a spreadable consistency.