Milkybar® shortbread cookies
Crumbly, buttery and the addition of white chocolate makes these exceptionally yummy.
Serving : 18
37.8g per cookie
624kJ
149kcal
6.2g
2.5g
9.7g
0.16g
Energy per 100g: 1658kJ/395kcal
*Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.
You'll need:
- 180g light buttery spread
- 80g caster sugar, plus extra to finish
- 255g plain flour
- 170g Milkybar® Buttons
Tips to involve little Farmers
If you want, you can cut these into different animal shapes! Get your kids to name and make the noise of the animal as they do so.
Recipe
-
1
Heat the oven to 190C/375F/Gas mark 5.
-
2
Beat the light buttery spread and the sugar together until smooth.
-
3
Place the Milkybar® Buttons into a bowl and break them up using a rolling pin, and then add to the creamed mixture.
-
4
Stir in the flour and use your clean hands to get a smooth paste.
-
5
Gently roll out until the paste is 1cm/½in thick.
-
6
Cut into rounds using a 2.5inch cutter, and place onto a greased baking tray.
-
7
Prick lightly with a fork and chill in the fridge for 20 minutes.
-
8
Bake in the oven for 15-20 minutes, or until pale golden-brown.
-
9
If desired, set some buttons aside and place them on top for decoration.
-
10
Set aside to cool on a wire rack.
More Milkybar® recipes
Milkybar® chocolate brownies
This is the chocolate brownie taken to the next level. The white chocolate gives a smoothness of taste and the biscuit adds the crumbly texture. Delicious!
