Tag Archives: rainbow sprinkles

Foolproof Funfetti Icebox Sugar Cookies

I’ve said before that I find making cookies where you roll out and cut out cookie shapes not enjoyable. The cookies would usually end up tough and rather bland however after a lot of experimenting and sugar cookie baking, I’ve managed to get a recipe which produces perfect sugar cookies. These are my Foolproof Funfetti Icebox Sugar Cookies!

The perfect cookie is crisp around the edges and soft and chewy in the centre but the addition of rainbow sprinkles add not only a massive pop of colour but a tiny amount of texture which adds a lot of interest to a standard sugar cookie recipe.

I eliminate the chance of overworking the dough when you roll it out by hand by following an icebox cookie method. If you’ve not heard of an icebox cookie, you might actually be familiar with the method and some cookies which use it; checkerboard cookies, pinwheel cookies and striped cookies all use the icebox method.

The cookie dough is shaped into a log and chilled to firm it up which allows it to be sliced into shapes which give consistency across a batch of cookies. Icebox cookies tend to be smaller than your average chocolate chip cookie so the yield per batch is much higher than most other recipes. I averaged around 60 cookies per batch.

Icebox cookies have a further benefit in that the cookie dough can be made ahead and frozen and after time defrosting in the fridge, it can be used as normal. Just make sure that it is wrapped tightly in clingfilm so it doesn’t suffer from freezer burn.

Check out my other cookie recipes by clicking on the names:


170g margarine

200g granulated sugar

2 eggs

1 tsp vanilla extract

355g plain flour

1 tsp baking powder

80g rainbow vermicelli sprinkles, plus 50g for the outside of the cookies


In a large bowl, cream together the margarine with the sugar until it is lighter in colour and the sugar has dissolved and is smooth. Add in the eggs one at a time, beating well between each addition. Mix through the vanilla extract.

Sift in the plain flour and baking powder and using a rubber spatula, fold through the dry ingredients. Before the mixture comes together into dough, add in the rainbow sprinkles and continue to mix until a pliable dough forms.

Fill a baking tin with the extra rainbow sprinkles. Divide the dough into 4 and on a lightly floured surface, shape the dough into a log. Roll the log gently in the tin of sprinkles until the outside of the log is well covered. Lay out sheets of clingfilm and roll up the logs in clingfilm well. Shape the cookie dough into a cuboid shape and repeat for the rest of the dough. Chill for 1 hour.

Preheat the oven to 180˚C. Line a baking tray with baking parchment.

Using a sharp knife and a single downward motion, slice off pieces of the cookie dough ¼ of an inch thick and arrange on the baking tray, leaving room for spreading.

Bake the cookies for 9 – 11 minutes, or until the cookies have spread and are ever so slightly tinged golden around the edges. Leave the cookies to cool on the tray for 15 minutes before carefully lifting off the tray and transferring to a wire rack to cool completely.

White Chocolate Hemispheres with Truffle Centre

Chocolate shops all over the country will see a boom in sales as some frantically rush around to find a Valentine’s Day gift for their loved ones. I tried making my own chocolates which I think could possibly eclipse many of the chocolates you’ll find on your high street. My White Chocolate Hemispheres have a white chocolate shell with rainbow sprinkles and a soft dark chocolate truffle centre.

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I employ my ‘quick temper’ method for melting my white chocolate. By this, I mean that I melt the chocolate in the microwave for 30 seconds to begin with, stirring and then continuing to microwave at 20 second intervals, stirring after each one and stopping when most of the chocolate has melted before stirring the chocolate to melt the last bits of chocolate to prevent overheating. Then, depending on the quantity of chocolate and what I’m using it for, I will add in 20% more chocolate and stir to melt that in too. For the shells, I will employ this latter method because it’s the visible chocolate but to fill and cover the bases, I will just melt it using the former method.

It doesn’t always guarantee shiny well-tempered chocolate (as you can see in my pictures, it did bloom) but it is a good practice of melting chocolate. The blooming may have come from the fact that I refrigerated the chocolate for 15 minutes before turning the chocolates out however it doesn’t affect the texture or taste of the chocolate.

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I used single cream for my ganache. I have started to use single cream to make my ganache because I prefer the texture of it in this chocolate. The ganache ends up being slightly softer which contrasts well with the white chocolate shell but still tastes rich and smooth.

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The mould I used was a silicone 30mm diameter hemisphere mould with 24 holes. They can be found very easily in any kitchen retailers or online. I recommend using silicone moulds for making chocolate as their flexibility lends to popping out the chocolate both quickly and easily. The technique I use is to turn the mould over, push down on the hemisphere with my thumbs whilst peeling the silicone mould away so they pop out with ease.

The chocolate I recommend is the cheap 100g bars from the supermarkets. I find that they melt really nicely and are just as good quality as your high end brands. I tend to leave the high end, more luxurious chocolate for eating on their own. The dark chocolate I use has minimum 50% cocoa solids but don’t mistake this for cooking or baking chocolate or chocolate covering, they aren’t the same.

I can make these 24 chocolates for exactly £1, which is significantly cheaper than a box of Valentine’s Day chocolates. So you can really impress by making these chocolates which look expensive but cost absolutely nothing to make! Also make sure to check out my similar recipes:

White Chocolate Sprinkle Hearts

Valentine’s Day White Chocolate and Cranberry Cookies

White Chocolate Confetti Popcorn

White Chocolate Mendiants


Rainbow sprinkles

100ml single cream

100g dark chocolate, broken up into pieces

170g white chocolate, split into 90g, 20g and 60g


Prepare your 24-hole 30mm hemisphere moulds by placing a few sprinkles in each hemisphere. Set aside.

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Make your ganache by heating the cream in the microwave for a minute on the highest setting. Add in the broken up chocolate and leave for 2 minutes. Then stir to combine into a smooth, shiny and silky ganache. If the chocolate doesn’t melt fully, return to the microwave for 20 seconds to melt and stir again. Leave to cool and firm up at room temperature.

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Take the 90g of white chocolate and break it up into squares and place into a microwaveable bowl. Melt the chocolate starting with 30 seconds, stirring and then reducing the time to 20 seconds, stirring after each interval until the chocolate is almost fully melted. Then continue to stir the chocolate until it has all melted.

Leave the chocolate to cool for 5 minutes, stirring it every so often. Then place the chocolate into a piping bag. Twist the top of the bag and then wrap around your finger so you can squeeze it easily. Cut off a small hole off the end (allowing you more control) and fill each of the hemispheres with enough chocolate to come up to one-third of the hemisphere mould. Then using the handle of a teaspoon, guide the chocolate up the sides of the hemispheres, covering them completely. Repeat for all of the holes, adding more chocolate into the holes if the coating looks a bit thin. You might need to keep an eye on them to see if the chocolate drops down to the base; just use the spoon to coax it back up the sides. If you’ve got a cool room, the chocolate should set up fairly quickly but do not refrigerate at this stage.

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Once the ganache has cooled and thickened up to the right consistency – firm enough to hold its own shape, but not too firm that it can’t be easily manipulated; this takes around 15 minutes – then transfer to a piping bag. Cut off a small hole off the end and pipe some of the ganache into each of the holes. Avoid overfilling (as tempting as it is) the holes with ganache or you will find that getting a smooth base is almost impossible, although you can very gently manipulate the ganache with a spoon dipped in hot water.

Then melt the remaining 60g of white chocolate (with any leftover chocolate from earlier) following the same procedure as above (not adding any extra chocolate) and after cooling and putting in a piping bag, fill the hemispheres with chocolate, making sure there is also enough to cover the surface. Use the spoon to again level out the chocolate, removing any excess if there is any. Give the mould a shake to level out the chocolate, removing any air pockets and smoothing out. Leave the chocolates to set up at room temperature and then I refrigerated for 15 minutes. If your room is cold enough, they should set at room temperature.

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Once set, turn the mould over onto a board and peel away the silicone mould from the chocolates. Store the chocolates in an airtight container. If it is cool enough, you should be able to keep them at room temperature.

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Day 12 of 12: White Chocolate Confetti Popcorn

We’ve arrived at the last of my 12 Days of Christmas and I have a very special recipe for a wonderful sweet treat that uses a very simple ingredient: popcorn! Popcorn has seen something of a revolution in recent years. It’s transitioned from a snack you have at the cinema while watching a movie to a healthy alternative to crisps which comes in different flavours such as sea salt, coconut caramel and even strawberries and cream! There’s a case to be made for treating yourself to all sorts of savoury flavours of popcorn but sometimes you just can’t beat classic sweet popcorn straight from the bowl!

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However if you try my White Chocolate Confetti Popcorn recipe, I guarantee not only will you be coming back for another handful, everyone you make it for will absolutely love it too! Perfect for both edible gifts for friends, family or work colleagues and for a Christmas party snack, this recipe is so easy that you’ll be making it all the time when you want a decadent treat!

200g white chocolate

60 – 90g sweet popcorn

Rainbow sprinkles

Bourbon biscuits, crushed into a fine powder

Melt the chocolate in a large bowl over a pan of simmering water, stirring until it is just melted. Remove the bowl from the heat and leave to cool down for a few minutes. Add in the popcorn all at once and stir to coat the popcorn well in the chocolate. If there’s still quite a lot of chocolate leftover, you can add more popcorn if necessary.

Transfer the popcorn onto 2 parchment lined baking trays, spreading out the popcorn in one layer. Sprinkle the rainbow sprinkles and bourbon biscuit powder all over the chocolate covered popcorn so that everything has been touched by a sprinkle or biscuit.

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If it’s cold enough, then leave the popcorn to set on the side for around an hour, otherwise place it into the fridge for around 30 – 45 minutes. Once set, break up the popcorn into pieces, leaving some clumped together and breaking up some into their individual pieces.

For a party or a buffet, divide up the popcorn into paper cups to dot around the table; to decorate the table, I would cover it with the chocolate gold coins and the sprinkles I used in the popcorn. For an edible gift, divide the popcorn between presentation bags and tie with a coloured ribbon.

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As I said at the top of this post, we’ve arrived at the last of my 12 Days of Christmas and it’s been a lot of hard work but thanks must go to all of my taste testers who have had to ‘endure’ more than their fair share of cakes and biscuits in the last 2 months or so!  This series has been such great fun to do and put me in the festive mood and I’m ready for Christmas now! By far the most popular post had to be back from Day 3 which was my review of Lidl’s Favorina Spiced Biscuit Spread! But make sure to also read all of the first 11 Days by clicking on the links below!

Day 1: Dairy Milk Caramel Cupcakes

Day 2: Melted Snowman Chocolate Chip Cookies

Day 3: Lidl’s Favorina Spiced Biscuit Spread Review

Day 4: White Chocolate and Cranberry Crunch Biscuits

Day 5: Red Velvet Hazelnut Biscotti

Day 6: Melted Snowman Chocolate Cupcakes

Day 7: Essential Cuisine Turkey Gravy Review

Day 8: Gingerbread Hazelnut Latte Biscotti

Day 9: Christmas Present Cake

Day 10: Mini Irish Cream Cheesecakes 

Day 11: Chocolate Slabs and Chocolate Bark