Directions

To Make the Dough

1. Beat butter with an electric mixer until pale, then add in sugar and vanilla extract, and beat until light and fluffy.
2. Add in the plain flour and custard powder gradually, and fold through with a wooden spoon or rubber spatula.
3. Knead the dough with your hands when dough becomes too stiff, while incorporating the remaining flour to achieve a soft dough.
4. Cover dough with cling wrap and place in the fridge for 30 mins.

To Make the Ant’s Nest Cookies

1. Pre-heat your oven to 150°C. Prepare a baking tray by lining with baking paper.
2. Use a box grater to grate the dough in a downward motion to look like rice.
3. Spoon the grated dough into the cupcake liners and place them onto the prepared baking tray.
4. Sprinkle over some chocolate and rainbow sprinkles.
5. Bake for 15 mins.
6. Remove baking tray from oven, and allows cookies to cool for 5 mins. Transfer cookies to a wire rack to cool completely, then serve or store in airtight containers.