Easter sprinkle crinkle cookies

Ingredients - makes 25

300g self raising flour 

250g vanilla sugar-sit a vanilla pod in 250g sugar for 1 week before 

115g unsalted butter 

90g colourful cupcake sprinkles-I used Dr Oetker Unicorn sprinkles  

2 free range eggs 

5 tbsp icing sugar 

Method 

Place the butter and sugar in a large mixing bowl and using an electric whisk, whisk the butter and sugar (minus the vanilla pod) together until combined and then one at a time whisk in the eggs. Now using a spatula or wooden spoon, mix in the flour and sprinkles. Shape into a flat disc and wrap in clingfilm and chill in the fridge for 1 hour.  

Preheat your oven to gas mark 3/170c. Line 3 baking trays with greaseproof paper or just cook ⅓ of the batch at a time. Divide the cookie dough into 25 pieces and roll into balls. Place the icing sugar into a bowl and then roll the cookie dough ball in the icing sugar until coated. Place on the baking trays leaving a good 2 inches between each cookie as they will spread out whilst cooking.  

Bake for 15-18 minutes until the cookies are just lightly golden brown but don’t over bake them. Remove from the oven and leave to cool for 1 minute on the baking tray. Cook the next batch. Repeat until all cookies are cooked, then leave to cool completely. Serve with a lovely cup of tea for a delicious Easter treat.