18 Pieces
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These gorgeous freckle-top cookies are perfect for birthday parties, playdates or as after school snacks.


  • 125 g butter, softened
  • 1/3 cup caster sugar
  • 1 tsp vanilla essence
  • ¾ cup self-raising flour
  • 2/3 cup plain flour
  • 2 tbsps milk
  • 200 g block milk chocolate, broken, melted
  • Hundreds and thousands, to sprinkle

Preheat oven to moderately low, 160 C. Line two oven trays with baking paper.


In a medium bowl, using an electric mixer, beat butter, sugar and vanilla together until creamy.


Sift combined flours together into another bowl. Using a wooden spoon, mix half the flour into the creamed mixture, followed by milk and remaining flour. Mix until the mixture forms a soft dough that leaves the side of the bowl. Add an extra tablespoon of milk, if needed.


Roll tablespoons of dough into balls. Place on trays, 4 cm apart. Using a floured teaspoon, flatten balls slightly.


Bake 15 to 20 mins, until golden on the underside. Cool on trays 5 mins before transferring to a wire rack to cool completely.


Place a lined tray underneath rack to catch any chocolate drips. Spoon chocolate over centre of each cookie. Set aside 2 to 3 mins, then sprinkle with hundreds and thousands. Allow to set. Store in an airtight container.

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