- 45 min
- 30 min
- 400g unsalted butter
- 1 cup (220g) caster sugar
- 1 tsp Queen Natural Vanilla Extract
- 1 large egg
- 2 cups (300g) plain flour
- 1/2 cup (75g) self raising flour
- Pinch of salt
- 3 tbsp Dr. Oetker Polka Dots
Preheat oven to 180C (fan forced) and line a slice tin with baking paper. Cream together butter, sugar and vanilla extract until light and fluffy. Add the egg yolk and mix until combined. Mix through sifted flours and salt until just combined, and fold through Polka Dots. The mix will resemble a very soft and sticky cookie dough.
Press dough into the prepared slice tin. Use the back of a spoon to smooth mix into tin. Bake for 20 - 30 minutes until the edges of base are golden brown and top is lightly golden. Allow to cool in the tin, the centre should sink a little as the base cools down, almost like a brownie.
While cookie base cools, make your icing. Cream butter until pale. Stir in sifted icing sugar, then beat until well combined and mix is light and fluffy. Add Strawberry & Cream Flavour and mix until combined. Add cream, one tablespoon at a time, mixing well until smooth and spreadable.
Split icing into four bowls. Leave one portion of the icing white. Add one drop of yellow food colour gel to one bowl and mix well. Add one drop of red to one bowl and mix well. Add two drops of red, and one drop of blue to final bowl, mixing well to create violet.
With base still in slice tin, randomly dollop different colours of icing over the top and swirl together using a palette knife or butter knife. Sprinkle generously with sprinkles before icing sets. Once set, remove from tin and slice into squares.
Stirring in icing sugar before beating ensures you don’t cover the kitchen in icing sugar.
Leaving the slice in the tin makes it easier to ice.