These are delicious. My boyfriend's Mum said they reminded her of rusks. Not that I go around eating baby teething food, but I do have to agree with her. They are crispy on the outside with a soft, cakey centre. Mmmm.
1 cup unsalted butter, softened
1 cup caster sugar
3 large eggs
3.5 cups self-raising flour
1 tsp vanilla extract
I'm sure you can easily convert this into grams/ounces using a conversion chart
Preheat the oven to 180 c and line a tray with baking parchment.
In a large bowl, cream the sugar and butter together until light and fluffy. Add the eggs one at a time and mix well. Add the vanilla extract, then the flour and mix together until well combined.
Drop spoonfuls onto the baking tray. I used a wet spoon to flatten and shape the cakes, and I would recommend you do this. Make a 'dip' in the centre of each cake - this gives it space to rise a little. Bake until golden - around 8-12 minutes. Leave to cool on a rack before icing.
Mix the icing sugar with a little water until you have a smooth consistency. Add your colouring. I went for a mixture of pastel pink and baby blue. Dip each teacake into the icing and top with sprinkles.