These double chocolate freckles are as fun to make as they look. Shape the biscuits with cookie cutters, then generously spread chocolate over them before sprinkling with hundreds and thousands. Even if there’s a mess, we reckon it’s a delightful one.
- 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 eating chocolate, melted
- ⅓ cup (85 g) hundreds and thousands
Beat butter, sugar and egg in a small bowl with an electric mixer until combined. Stir in sifted dry ingredients, in two batches.
Knead dough on a floured surface until smooth; roll between sheets of baking paper until 5 mm thick. Cover; refrigerate 30 mins.
Preheat oven to 180 C. Grease three oven trays; line with baking paper.
Using a 3 cm, 5 cm and 6.5 cm round cutters, cut 14 rounds from dough using each cutter. Place 3 cm rounds on one oven tray; place remainder on other oven trays.
Bake small cookies about 10 mins; bake larger cookies about 12 mins. Cool on wire racks.
Melt chocolate in a small bowl over a small saucepan of simmering water (don’t let water touch base of bowl). Spread tops of cookies with chocolate; sprinkle with hundreds and thousands. Set at room temperature.
TIP These cookies can be made a day ahead; store in an airtight container.