Funfetti Shortbread Minis

Funfetti Shortbread Minis: buttery vanilla shortbread with crunchy funfetti sprinkles throughout – cute and delicious!

UPDATED POST!!

I love making shortbread, it’s so quick and easy and great if you’re craving something sweet but don’t want to make anything too complicated! Shortbread might just be my favourite biscuit, unless you’re in the camp that class Jaffa Cakes as a biscuit, then its Jaffa Cakes all day any day ..!!! (Jaffa Cakes are sooo cakes – it says it in their name, right?!).

Shortbread biscuits have a delicious buttery flavour, it melts in your mouth and is super moorish… especially when they’re this cute and tiny! It is so easy to eat 3 or 4 or more in one sitting – trust me, I know! The addition of funfetti gives the shortbread some crunch so it’s a little different to your usual smooth and soft biscuit – but they definitely bring the fun factor and some colour to the classic shortbread!

As shortbread is so versatile you can add pretty much anything you like – do you have some sprinkles gathering dust at the back of your  cupboard?? … we all have them, the ones you bought at Christmas/Halloween/Valentines but never used, the impulse buy of the baking world!! Add them into the basic shortbread dough – use what you have and create something different for a perfectly scrummy bake ❤

These Funfetti Shortbread Minis are so cute, and cute bakes are 100% tastier than their normal sized counterparts!! Who wants to be normal when you can be a mini shortbread filled with sprinkles?! You can make a lot of minis out of this batch as well – plenty to share, or not to share – I wouldn’t blame you if you kept them your own delish secret!!

I loved re-making this recipe and I hope you enjoy it just as much! As always, baking love and joy to you all 💛

Ingredients

  • 150g unsalted butter
  • 65g caster sugar
  • 1tsp vanilla extract
  • 200g plain flour
  • 4tbsp Funfetti Sprinkles

Recipe

1 – Preheat the oven to 160c fan/180c/Gas Mark 4. Line a large baking tray with baking paper and set aside.

2 – Cream the butter and sugar together until fluffy. Add in the vanilla extract.

3 – Add in the flour and combine until a dough forms. Add in the sprinkles and mix until you have an even spread of sprinkles throughout the dough.

4 – Roll out the dough and cut out small bite size circles. I’ve used the bottom of a large piping nozzle to cut mine out. Lay onto a tray that has been lined with greaseproof paper. Chill in the fridge for 15 minutes.

5 – Bake for 10 minutes or until the biscuit is just done, you don’t want them to colour at all – but don’t worry if they do!

6 – Leave to cool on the tray as they will firm up and be easier to move once cooled. Enjoy!

Happy Baking!

Becky

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