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
StepsHide all images
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.