Winter school holidays and what better time to whip up a batch of these Smartie cookies. We’re lucky enough to be spending them at the beach; filled with lots of walks, park dates, cousin catch ups, ice cream cones and loads of beach time.
And talk about the perfect beach weather. I love it when the sun’s hanging round but not beating down so harshly that the sunscreen police needs to be out in full force 24/7. There are no mozzies to annoy us, only a splattering of people here and there (there seem to be more dogs than humans on the beach these days) and apart from a few trips to Woolies and the bakery to grab a coffee and some fresh bread, it’s all been very low key. Just the way we like it.
So why not pick up some smarties and give these cookies a try. The kids’ll love being able to decorate them (eating the odd Smartie as they go), you’ll be surprised at how delicious they taste and I couldn’t think of a more enjoyable morning tea treat to throw in to the picnic basket. Beach or no beach as your backdrop.
Enjoy.
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The girls wear their new French Soda raincoats in the pictures below. Bright bold colours in the most gorgeously soft fabric; you can just feel how good a quality they are. I’d love one in my size!
smartie cookies
makes 24
125 grams of butter
1/2 cup of brown sugar
1/2 cup of castor sugar
1 x egg
1 x teaspoon of vanilla extract
1 1/4 cups of plain flour, plus extra for dusting your hands
1/4 cup of self raising flour
1/2 teaspoon of bi-carb soda
150 gram packet of Nestle mini smarties
- Preheat the oven to 180 degrees and line two large baking trays with baking paper.
- Add the butter and sugars to a large mixing bowl and cream together well using a fork.
- Add the egg and vanilla and mix well.
- Simply sift the flours and bi-carb soda over the top and combine.
- Dust your hands in plain flour (as the mixture will be quite wet and sticky) and roll in to large teaspoon sized balls, arranging on the baking trays leaving lots of space in between so that they can expand when cooking.
- Flatten the cookies slightly with the back of a wooden spoon. Decorate with the smarties.
- Bake for 10-12 minutes or until ever so slightly browned (be careful not to overcook). Let the cookies cool on a wire rack.
Store in an airtight container.
If you make these cookies, leave your comments below. xx
lo's kitchen 
Lo have just heard Skye’s podcast interviewing you. Loved listening to you talk about uncomplicated recipes. I live in grenfell and have a lovely old fuel stove to cook on and 4 kids to enjoy cooking for. I’m a registered nurse and so covid hasn’t been iso, it’s been flat out. Especially with all the kids coming home for 3 months to study ect. Now I have your website and blog I will poor over your recipes but can I ask you if time permits could you reply with 3 or 4 tips re party food for my daughters 21st. I’m catering for about 100 in October here in grenfell ( providing we can have a party). So far have made 500 sausage rolls. I can google the recipes but what would you suggest that is quick, easy, tasty and freezes well.
Also do you use a pressure cooker and if so what brand.
No need to reply if you are busy. So glad you love life in Boorowa and yay that the rugby is back on.
Belinda wilson 😊
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Hi Belinda, thanks for getting in touch. So glad you stumbled across the blog. And fingers crossed the 21st goes ahead! What fun! Whenever we have big parties like that to cater for – Mum, my sisters and I always cook in advance a heap of sausage rolls, mini quiches and Thai chicken balls (and freeze). I don’t actually have a pressure cooker, I just use an old school slow cooker. It would also be a good idea to do a more substantial hand around food such as a beef Ragu and pasta box or even do the crazy simple chilli con carne and serve in a little bowl with some steamed rice, a dollop of sour cream and some corn chips!? Ps I make the chilli mince before hand and pop it in the freezer.
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