When I think of kids’ snacks for the week ahead, I always think of that rather wise saying ‘a Sunday well spent, brings a week of content’. Whip up a double batch of these fun funfetti cookies – one to bake and one for the freezer – and you should be set for the week!
Handy to have in your freezer for afternoon tea at a moment’s notice, these cookie logs can be frozen in a sealed container for up to two months. Just let them stand at room temperature for half an hour before slicing.
250g butter, softened
1 cup caster sugar
2½ teaspoons vanilla bean paste
2½ cups plain flour
½ cup mini M&M’s, roughly chopped
- First, run a knife across the M&M’s, breaking them into even smaller pieces. Set aside.
- With an electric mixer, beat together the butter, sugar and vanilla paste until fluffy and light in colour.
- Add the egg and beat until just combined. In two batches, stir in the flour, mixing until just combined between each batch.
- Fold in the M&M’s.
- Turn dough out onto a floured surface and knead into a ball. Roll and shape the dough into a 30cm long log.
- Wrap the log in baking paper and freeze for half an hour or until firm. Preheat the oven to 170°C. Line two large trays with baking paper.
- Unwrap the cookie log. Using a serrated knife (a bread knife is great), slice cookies into 1cm thick rounds. Place them on the prepared trays, a few centimetres apart. Bake one tray at a time for 10 minutes, or until the edges of the cookies turn light gold in colour.
- Let cool for five minutes on the tray before transferring to a wire rack to cool completely. Keep in an airtight container.
Make sure to browse our recipe archives for more great meal ideas and treats to try.