Rainbow coloured foods are so in at the moment and such fun for the kids. Fun for the adults too, the whimsical bright colours can make you feel like a kid again.
Like many of my recipes, these cookie bars are nice and easy to make, the most time consuming part is splitting the dough into 5 and colouring it. It is a simplised shortbread style recipe and tasted fantastic with the chocolate glaze. You could also do a vanilla glaze or no glaze at all and just press the sprinkles into the dough before you cook it.
Make sure to soften your butter otherwise mixing the dough together will be quite impossible. It is also possible to use margarine instead of butter, although I find that margarine increases the cooking time for some reason. Also be patient with the mixing it takes a while to come together but just when you’re thinking that there isn’t enough butter it will pull together to form a nice dough.
Refrigerating to cool your dough is not necessary, we had to as it was warm in our kitchen and we chose to knead our colours through with our hands which of course warmed the dough further.
These cookie bars were really delicious – like a shortbread with chocolate glaze. We will definitely make them again. I’m glad we chose to take them to the kids soccer game and give out, otherwise I would have eaten far too many of them!
UNICORN RAINBOW COOKIE BARS
165g butter, softened
1 1/2 cups plain flour
1/2 cup sugar
1 cup icing sugar
4tbsp milk, approximately
1. Rub butter into the rest of the ingredients until you form a dough. You can start with a spoon (using the back of the spoon to push the mixture against the bowl) but will probably need to finish with your hands to bring it together.
2. Split your dough into 5 (or into how many colours you want to use) and knead the colour through each part. We used yellow, green, purple, pink and blue. If it is warm and your dough is a little soft you can refrigerate before the next step but refrigeration is not mandatory for this dough.
3. Split each coloured portion of dough into about 4 pieces and roll each piece into a snake.
4. Layer your snakes across the bottom of a 7″ square prepared tin, alternating the colours so that you get a rainbow effect when they are cut. After all the snakes are in, gently press the dough a little to “join” all of the snakes.
5. Bake at 180°c for approximately 20-25 mins until the top starts to colour slightly.
6. Whilst baking prepare your glaze by mixing the milk into your dry ingredients until just at pouring consistency (still should be thick).
7. Pour glaze onto the hot slice when it is removed from the oven and put on your sprinkles. Cool in the tin.