I’m trying really hard to use up my American baking ingredients. I collect them. Don’t be surprised if you see me on one of those TV programs clutching bottles of sprinkles and sobbing that I can’t part with them.
It might be hard for some people to understand but the same brands, choice and selection is not available outside of America. Also EU food regulations are pretty strict. While I support most of them (my UK jar of speculoos spread has 5 ingredients where the American one has about 10 unpronounceable ingredients) there is a strict regulation against artificial colors.
Jars of sprinkles made in the UK are very bland and dull looking because of this regulation, making it impossible to bake a funfetti cake. As a result I have far too many jars of American rainbow sprinkles squirrled away for a “rainy day”. Well the rainy days have come theoretically speaking. What use is all this stuff if I don’t use it?
I made these incredibly happy looking sugar cookies with some of my rainbow sprinkles. They’re super soft and buttery. Chill the dough for 30 minutes and bake exactly for 8 minutes. You can find the recipe at Sally’s Baking Addiction. I didn’t make any changes to the recipe.