Virtual Cookie Exchange: Polka Dot Biscuits

Meet Amber (18 months) and Michelle from Canberra Australia! They are here today to share their favorite cookie recipe: Polka Dot Biscuits. They have been using KneeBouncers since Amber was about 3 months old — and were introduced to it by her mother who is an infant teacher and loves it for her kids in her classes.

Polka Dot Biscuits

This recipe is officially called ‘Polka dot biscuits’. However, I love to use it as a base for all sorts of things! I found it in a magazine many years ago and it is now a ratty piece of paper covered in sticky goo from the many many times that I have made these for all occasions. I love this recipe as it is so simple and quick to whip up for those work morning teas or daycare parties. No rolling and chilling, just scoop and plonk onto a baking tray! I have chosen today to use Christmas M&M’s but have used anything from choc chips to nuts to sultanas and my favourite is actually to make them plain with a single ‘Freckle’ (maybe you guys have these under a different name, a chocolate drop dipped in hundreds and thousands?) or delicious lolly in the middle. Ingredients:

  • 250gm Unsalted butter, chopped, at room temperature (2 sticks of butter)
  • 1 cup of caster sugar (that’s superfine white sugar in the States)
  • 2 tsp Vanilla Essence (or Vanilla Extract)
  • 2 eggs
  • 1 1/2 cup of All Purpose flour
  • 3/4 cup of Self-Rising flour
  • 1 cup of Smarties (M&M’s)
  • 1 tsp Cinnamon (optional… I just love it, so I add it)


Prepare 4 trays lined with baking paper.

Place butter, sugar and essence in a bow and beat together until combined.

Beat in eggs one at a time until well combined.

Stir in combined flours and cinnamon until mix forms a soft dough.

Add 3/4 of the smarties and mix together.

Roll heaped tablespoons (i make these a little smaller to get more. This makes GIGANTIC cookies!) and place on the tray about 5 cms apart. They LOVE to spread.

Flatten slightly with fingers and decorate with remaining smarties

Bake two trays at a time in a moderate oven 350 F (180C) for 15 mins or until golden and firm to touch, swapping tray’s halfway through cooking time

Allow biscuits to cool on a wire rack and store in an airtight container.


written by

L. Elizabeth Forry 

L. Elizabeth Forry is an Early Childhood Educator with fifteen years of classroom teaching experience. She earned a Master of Science in Early Childhood Education from The University of North Dakota and has a Bachelor of Arts in English and one in Music from Lebanon Valley College. She has taught children in Japan, Washington D.C., Chicago, and suburban Maryland. She is trained as a reading therapist, has a TEFL certification, and has done extensive work with children regarding mental health, social-emotional development, gender development. She has written curriculum for children and educators and has led training sessions for parents and educators on various topics on early childhood development. She is the mother of two boys and resides outside of Annapolis, Maryland.

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