Recipe: Kiwi Country Girl’s Homemade 100’s & 1000’s Biscuits
Laura MacDonald from thekiwicountrygirl.com shares her homemade version of this New Zealand kids’ favourite.
I’m Laura and I live on a small block of land in Te Akau, 40 minutes from Ngaruawahia in the Waikato with my husband Josh, our 14-month-old daughter Sadie and our boisterous black labrador Sage. Josh drives stock trucks for his family’s transport company and helps out on their dry-stock farm while I stay home with Sadie and work on devising recipes for my rural lifestyle blog The Kiwi Country Girl. We grow veggies, raise chickens, make things from scratch and I share it with the world.
RECIPE: HOMEMADE HUNDREDS AND THOUSANDS BISCUITS
Prep Time 1 hr 30 mins
Cook Time 12 mins
Total Time 1 hr 42 mins
Servings: 60 cookies
125 g butter softened
¾ cup (165g) white sugar
1 tsp vanilla
2 cups (280g) plain flour
1/2 tsp baking powder
1/4 tsp salt
Icing – this is enough icing for the full batch of cookies, if only making half, halve the icing recipe
2 cups icing sugar
2 Tbsp milk
2 Tbsp sugar syrup see recipe note 1
2 drops of pink food colouring
100’s & 1000’s sprinkles
To make the biscuits
Cream butter & sugar in the bowl of a stand mixer on high speed until light in colour & fluffy.
Add the egg and vanilla and beat until well combined. Add flour, baking powder & salt and mix in well.
Split dough in half and flatten into discs. Wrap in plastic wrap and chill in the fridge for at least 30 minutes. At this point, you can also put half the dough in the freezer for another time.
Pre-heat the oven to 180°C.
Remove the cookie dough from the fridge and let it sit on the bench for about 15 minutes to soften up slightly. Roll it out so that it is about 3-4mm thick.
Using a 68mm/ 2 & 5/8 inch (or similar) round cookie cutter (with crinkled edges if you have one) cut out as many cookies as you can and lay out on a lined baking tray. Re-roll the leftover dough to make more cookies.
Bake for 8-10 minutes if baking 1 tray of cookies, or 10-12 minutes if baking 2 trays at once, until the cookies are just starting to go golden on top. You may need to swap the trays over halfway through baking if using 2 trays.
Remove from the oven and allow to cool for 10 minutes before transferring to a cooling rack.
To make the icing
*If you have only made half the batch of cookies, make sure to halve the icing recipe too.
Mix together icing ingredients until smooth. Add a little more milk or sugar syrup if the icing is too thick. You want it to be easy to spread but not too runny that it will drip off the sides of the cookies.
Using a knife, spread about 1/2 – 1 tsp of icing on each cookie and sprinkle with 100’s and 1000’s.
Allow cookies to set before stacking on top of each other.
For the most authentic 100’s & 1000’s biscuits, store in the freezer in a container or snaplock bag for several weeks. No need to thaw before eating, they will just be extra crispy!
You may also store in an airtight container at room temperature for 1 week but the icing will cause the cookies to soften slightly. Still delicious though!
To make sugar syrup mix together 3 Tbsp white sugar and 3 Tbsp hot water in a microwave jug or small pot on the stove and bring to the boil until sugar is dissolved. Allow to cool slightly before using.
You can also freeze the baked and un-iced biscuits to ice another time.
- A little house on the apiary: Beekeeper Nathan Orr’s tiny house passion stemmed from a teenage illness
- 15+ tips to creating the perfect grazing platter at your next party
- Make your own beeswax food wraps: updated recipe
- A tried and tested Blackboy peach bottling recipe
- How to use horse manure with no regrets