Simply mix up a batch of Halo & Swoon Anzac/Ginger Cookie mix and press it into thin round cookies. Bake until crisp, then allow to cool while you prepare the icing.

Mix up a simple glaze using icing sugar and a little water or milk of choice. Colour with the smallest drop of pink colouring so that you have a lovely pastel pink. 

If you prefer, you could also use melted white chocolate with a drop of pink colouring. White chocolate creates a thicker coat of icing and takes a bit longer to set.

Ice each cookie with a teaspoonful of icing and sprinkle with hundreds & thousands.

Watch our how-to reel here: watch video

Hundreds & Thousands Cookies

Makes: 8 extra large cookies or 16 small cookies
Prep time: 20 minutes  Cook time: 16 minutes

1 Halo & Swoon Anzac Cookie mix

1/4 cup (60g) plant milk, at room temperature

1/3 cup (70g) coconut oil, melted 

Glaze

1 cup icing sugar

1 Tbsp water or milk

1 drop pink colouring 

1/4 cup 100s & 1000s (rainbow sprinkles)

Preheat oven to 170°C fan bake and line 2 baking trays.

Pour Cookie mix into a bowl, add milk and coconut oil, and stir until well combined.

Roll cookie mix into balls, then flatten into round cookies about 5mm thick. To make your cookies nice and round use a round cookie cutter to shape them (see video above).

Bake in centre of oven for 16 minutes or until golden.

Allow cookies to cool on a rack while you prepare the glaze.

Mix all the glaze ingredients together until you have a smooth paste. You want the glaze to be just spreadable - too runny and it will run off the cookies! If you find the glaze is too stiff, add a little more water or milk. If it's too runny add a little more icing sugar.

Ice about four cookies at a time, then sprinkle with hundreds & thousands so that the hundreds & thousands can stick before the glaze sets.

Store your Hundreds & Thousands Cookies in an airtight container at room temperature for up to 2 weeks.