You might have noticed there’s been a bit of a trend for confetti cakes recently, and why not? Cake that’s already pretty delicious made more pretty with little bursts of colour? I’ll take that! But it got me thinking about what else could be improved with sprinkles, and I decided to go with shortbread. I hope you’ll agree it’s a success.
This is really just your standard shortbread recipe, and I used a tin that was 7×11 inches for 24 pieces. You’ll need:
- 220g salted butter, cubed
- 30g icing sugar
- 80g caster sugar, plus extra for sprinkling
- 30g cornflour
- 300g plain flour
- 3 tablespoons hundreds and thousands sprinkles
- edible glitter (optional)
First, heat your oven to 160 C and line your baking tin with baking parchment.
Mix the caster sugar, icing sugar, cornflour and plain four together in the large bowl. Drop in the cubed butter and rub it in with your fingers til you get a crumble like mixture. Then add in the hundreds and thousands and mix them so they are evenly dispersed. It will still be crumbs at this stage, that come together into a dough if you squeeze them.
Now tip your colourful crumbs into the baking tin and push down with your knuckles until the dough’s spread evenly. Prick it all over with a fork.
Bake for about 35 minutes until pale golden, or give it an extra couple minutes if you prefer your shortbread more crunchy. As soon as it’s done, take a sharp knife and cut into fingers or squares. Sprinkle with sugar and leave to cool in the tin. I sprinkled edible glitter over too – I figured why not make it sparkly as well as colourful.
And that’s you done! Notice how the hundreds and thousands have stayed as little bursts of colour throughout the shortbread? Once it’s cool, take it out the tin and share with all your favourite people.