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Mini doughnut cookies

  • 0:30 Prep
  • Makes 26


  • 2 cups pure icing sugar
  • 1 1/2 tablespoons boiling water
  • Pink, blue, green, yellow food colouring gel
  • 1/4 teaspoon strawberries and cream essence
  • 1/4 teaspoon bubblegum essence
  • 1/4 teaspoon vanilla essence
  • 1/4 teaspoon lemon essence
  • 200g packet Arnott’s Rice Cookies
  • 2 tablespoons sprinkles


  • 1
    Sift icing sugar into a bowl. Add boiling water. Stir until smooth. Divide icing among 4 bowls. Using pink food colouring, tint one portion pale pink and add strawberries and cream essence. Using blue food colouring, tint another portion pale blue and add bubblegum essence. Using green food colouring, tint another portion pale green and add vanilla essence. Using yellow food colouring, tint remaining portion pale yellow and add lemon essence. Cover icings with damp paper towels to stop them drying out.
  • 2
    Line a large baking tray with baking paper. Working quickly, dip cookies, curved-side down, into icing, shaking to remove excess. Decorate with sprinkles. Place on prepared tray. Stand for 1 hour or until set. Serve.

Source: taste.com.au


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