Hundreds and Thousands Cookie Bars
Hundreds and Thousands Cookie Bars includes a vanilla butter cookie base smeared with raspberry buttercream and topped with hundreds and thousands sprinkles for a twist on a Kiwi classic!
Servings 16 bars
Calories 206kcal
Ingredients
Vanilla butter cookies
- 100 grams / 3.5 ounces butter room temperature
- 100 grams / ½ cup superfine/caster sugar
- 55 grams / 1 large egg room temperature
- 2 teaspoons vanilla extract
- 267 grams / 1 ⅔ cups plain flour
- 6 grams / 1 ½ teaspoons baking powder
Raspberry buttercream
- 100 grams / 3.5 ounces butter softened
- 90 grams / ¾ cup + 1 tablespoon confectioner/icing sugar sifted
- 20 grams / 2 tablespoons raspberry jam seeds strained
- ¼ teaspoon sea or kosher salt
- 2 tablespoons hundreds and thousands sprinkles
Instructions
Vanilla butter cookies
- Preheat oven to 180C/350F and line a square baking tin with greaseproof paper.
- Place the butter and sugar into a bowl and beat on medium until pale and fluffy, approximately 3 minutes.
- Add in the egg and vanilla extract and combine until smooth, approximately 1 minute.
- Add your flour and baking powder and beat on the lowest setting until the flour has just been combined and no dry portions remain in your bowl.
- Pour the mixture into your tin and press firmly with your hand and then even out with an offset spatula into your baking tin.
- Place in the oven and bake for 20 minutes or until ever so slightly golden.
- Remove and allow to cool completely.
Raspberry buttercream
- To make the buttercream filling, place the butter and sugar into a bowl and beat on medium with an electric mixer until pale and fluffy, approximately 4 minutes.
- Add in the raspberry jam and salt and stir until fully combined.
- Remove the bars from the tin and mark out the edges where you will cut your cookies.
- Spoon the buttercream on top of the cookie and smear to the very edges, swooshing a little.
- Sprinkle over the hundreds and thousands sprinkle.
- Slice and serve.
- Enjoy!
Video
Notes
- Raspberry Jam: The color and flavor of the buttercream is thanks to jam which means we don't need any food coloring.
- Square tin: A 18×18 cm or 7×7 inch square baking tin works well here, though a rectangle tin would also work well.
- Customizing the recipe: You can customize the flavor of the sugar cookie base by adding extracts or zest to the cookie dough, or even mix in different types of sprinkles for a unique twist.
Nutrition
Calories: 206kcal