| Cook Time | 12 minutes |
| Servings | cookies |
Ingredients
- 200 grams Butter softened
- 1/4 cup Caster Sugar
- 1/2 cup Brown Sugar
- 1 Egg
- 1 teaspoon Vanilla Essence
- 2 cups Self Raising Flour sifted
- 1/3 cup Currants plus 36 extra currants
- 1/4 cup Milk Chocolate Chips plus extra
- 1/4 cup White Chocolate Chips
- 1/2 cup Slivered Almonds
Ingredients
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Instructions
- Preheat oven to 190°C or 170°C fan. Line a large tray with baking paper.
- With electric beaters, cream butter and sugars for 3–4 mins, until light and creamy. Beat in egg and vanilla until just combined. With a wooden spoon stir in sifted flour, currants and chocolate bits.
- Roll 2 tablespoons of mixture (40g) into balls and place onto prepared trays. Starting a third of the way around the ball, stud each ball alternatively with extra Choc Bits and slivered almonds for 3 rows. Place 2 extra currants for eyes on each hedgehog. Bake for 10–12 mins or until golden. Cookies will still be a little soft. Cool on tray for 5 mins. Place on a wire rack to cool completely.
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