Sugar Saucers

I can’t stop reaching for the biscuit tin at the moment. Jaffa cakes, normal cake, chocolate chips meant for cakes, handfuls of Crunchy Nut cornflakes straight from the packet. I am a one-woman carb-seeking missile. Of course I am blaming the cold weather and not my complete lack of discipline. I’ve adopted the philosophy that calories consumed during subzero temperatures are like calories consumed when hungover. THEY DON’T COUNT.

These saucer-sized, sprinkle-coated cookies have been by far the most successful of my recent biscuit-baking/eating forays. They are gorgeous and from the wonderfully-indulgent Outsider Tart cookbook. They are vanilla-flavoured with a chewy centre. I made 10 large ones, but they were a bit too big even for me, so next time, I will make 30 bite-sized ones. You coat the biscuits in sprinkles before baking. I used pastel-coloured ones, but next time will try something brighter, as the heat of the oven bleaches the colour somewhat.
Sugar Saucers
Makes: 10 large, 30 small
Takes: 20 to make, 1hr to chill, 20 to cook
600g plain flour
1 tsp bicarbonate of soda
1/4 tsp salt
340g unsalted butter
120ml veg oil
225g granulated sugar
200g icing sugar
2 large eggs
4 tsp vanilla extract
lots of sprinkles for rolling
Line 2 baking sheets. In a medium bowl whisk together the flour, bicarb of soda and salt. In a separate bowl cream the butter with a handheld mixer for about a minute. Slowly pour in the oil, still mixing, then the two sugars, the eggs and vanilla. Still mixing! Slowly add the flour mixture. A quarter at a time, until all mixed. Then put in the fridge for at least an hour, or even up to a few days.
Using either an ice-cream scoop or a serving spoon divide the dough into ten balls. Roll them each into a bowl of sprinkles, so they are evenly coated. Place on the baking sheet and squash down with the palm of your hands until flat. Stagger them as they spread whilst cooking. Bake at 180c for 15-20mins or until the edges are golden. They firm up as they cool. Cool on baking sheet for 5 minutes before transferring to a wire rack.
If you are making the smaller ones, then obviously divide the dough into about 30 balls and cook for about 10-15 minutes. Keep an eye on them!


  1. AND – if you eat them while standing, straight from the biscuit tin, they don’t count even further!

  2. They look so yummy! Excellent recipe.

  3. Wow. What crazy spam! They are lovely and easy to make. The book Baked In America is well worth buying if you like cakes!

  4. glad i’m not the only one eating like it’s going out of fashion at the moment…. these sounds very tempting indeed… dangerous in fact!

  5. At last, a biscuit that is larger than my son’s head and therefore cannot get put in his mouth in one go!


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