The festival of the birthday month continues in the Hungry House! Miss 8 is now Miss 9 and any Miss 10 is a newly minted Miss 11. Where has the time gone?!
Birthday baking fever has hit and every day in the lead-up to their birthdays I can be found dicing butter, measuring flour, pre-heating ovens and running out of eggs. My freezer is full of cupcakes, waiting to be iced, and I think I have cleared out the sprinkles aisle at my supermarket.
We will soon be hosting 24 little people for a pool party as a double birthday party. The one and only time we hosted a birthday pool party the usually stinking hot Sydney November weather vanished. In its place came heavy clouds full of rain and howling winds. The kids still swam, although many emerged purple and shivering. If you could cross your fingers for a fine, sunny day for me I would be most grateful.
We will be serving sushi, sausage rolls, cheese and spinach rolls, water melon, cupcakes… and these very cute funfetti heart bickies. Funfetti biscuits, or cookies to my American friends, are a sweet way of showing your love – plus they taste amazing.
GATHER:
225 grams unsalted butter, softened, diced
1 cup icing sugar, sifted
1 egg
1/2 teaspoon vanilla bean paste
between 2/12 and 2 ¾ plain flour – you may not need the entire amount.
1/4 cup sprinkles / hundreds and thousands
LET`S GET TO IT:
grease and line a flat baking tray with non-stick baking paper.
In the bowl of an electric mixer with paddle attachment beat the butter and icing sugar for three or four minutes, until pale and creamy.
Scrape down the side of the bowl with a spatula then add in the egg and vanilla bean extract.
With mixer on low beat in half a cup of flour at a time, waiting until it is fully mixed in before adding more. Start with the 2 ½ cups then add in increments – you may not need the entire amount. The dough needs to hold together and be slightly sticky – if you can make a clump in your hands without the whole lot sticking to you then you have the right consistency.
Use a silver spoon to stir in sprinkles until just combined.
Form dough into a fat disc, wrap in cling film then place in fridge for an hour.
When you are ready to bake preheat oven to 200C degrees and roll out dough between two pieces of non-stick baking paper until 5mm thick.
Use cutters to cut out shapes then place on prepared trays. Cook for between 7-10 minutes, depending on size of cutters.
Cool on tray for 5 minutes before carefully removing to wire racks.
the hungry mum 
The difficult part is to cut the lovely heart shape. I always failed to cut a good-looking one:)
Press firmly with the cutter, and ensure dough isn`t too thin 🙂
Looks amazing!
Very girly Hungry Mum – these shouted out at me on Instagram too 😄
Hey! So exciting when people see your stuff on Insta – I sometimes think everything is just a whirl of click, like, click, like :0
Certain things really catch my eye Hungry Mum – and your posts usually do!
I love the sound of everything that you had at the party. It reminds me of the birthday parties we used to have! 😀
What a fun idea !
thanks so much 🙂
These are seriously so cute!!!!!
Is there anything more happy than funfetti baking!? Adorable 🙂
Glad i`m not the only one in love with sprinkles 🙂
The little ladies are going to love these. I hope the weather gods are equally impressed and grant you fantastic weather for a pool party. I’ve crossed my fingers, just in case. 😉
These look so cute! Yum 😋😋
Cheers :0
Cheers!