Yield
24 Cookies
Prep Time
75mins
Cook Time
mins
Difficulty Level
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The kids will love helping out with these cute treats this Easter. Just bake the biscuits, smother in melted chocolate then sprinkle with hundreds and thousands.

Ingredients

  • 125 g butter, softened
  • ¾ cup (165 g) firmly packed brown sugar
  • 1 egg
  • 1½ cup (225 g) plain flour
  • ¼ cup (35 g) self-raising flour
  • ¼ cup (35 g) cocoa powder
  • 200 g dark or milk chocolate, melted
  • ⅓ cup (85 g) hundreds and thousands
01.

Beat butter, sugar and egg in a small bowl with an electric mixer until combined. Stir in sifted dry ingredients, in two batches.

02.

Knead the dough on a floured surface until smooth; roll dough between sheets of baking paper until 5mm thick. Cover; refrigerate for 30 mins.

03.

Preheat oven to 180 C (160 C fan-forced). Grease oven trays; line with baking paper.

04.

Using different shaped cookie cutters, cut shapes from dough using each cutter. Place shapes on oven trays.

05.

Bake the cookies for about 10 to 12 mins, depending on their shape and size. Cool on wire racks.

06.

Spread tops of cookies with chocolate; sprinkle with hundreds and thousands. Set at room temperature.

Recipe & Photo: BauerSyndication.com.au

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