I am OBSESSED with sprinkles and any excuse to add them into my baking is found… because if something is dotted with a pretty rainbow of colours, it’s just that much more fun to eat! These unicorn biscuits are incidentally egg free, making them ideal for events where you might encounter someone with an egg allergy. (Egg allergies are common in children, but most seem to outgrow it.) These are pretty sweet, hence why I opt for dark chocolate chips – the bitterness balances out the sweetness, but you can use whatever chocolate you like best.

This recipe is adapted from one of my favourite baking books, Love Manuela. She calls them confetti cookies, but I like my slightly more millenial name for them…

Ingredients

  • 120g cold unsalted butter, cubed
  • 120g cold cream cheese
  • 225g caster sugar
  • 1 tbs vanilla
  • 220g plain flour
  • 150g dark chocolate chips
  • 120g rainbow sprinkles

Method

  1. Preheat you oven to 180C and line a baking tray with baking paper
  2. In a stand mixer, or using an electric hand mixer, blend the butter and cream cheese until they’re well combined
  3. Add the sugar and vanilla and whisk to combine
  4. Add the flour, chocolate chips and sprinkles and mix on a low speed until everything is well combined
  5. Divide the dough into 12 even balls and place on your baking sheet a few centimetres apart – you may need to bake two rounds, as these will spread a little bit
  6. Bake for 10-15 minutes or until just lightly golden
  7. When you remove them from the oven, allow the biscuits to cool for at least 5 minutes on the tray before transferring them to a cooling rack

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