| Cook Time | 12 minutes |
| Servings | cookies |
Ingredients
- 125 grams Butter softened
- 3/4 cup Brown Sugar firmly packed
- 1 Egg
- 1 1/2 cups Plain Flour
- 1/4 cup Self Raising Flour
- 1/4 cup Cocoa Powder
- 200 grams Dark Chocolate melted
- 1/3 cup Hundreds and Thousands
Ingredients
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Instructions
- Beat butter, sugar and egg in a small bowl with an electric mixer until combined. Stir in sifted dry ingredient, in two batches.
- Knead dough on a floured surface until smooth. Roll dough between sheets of baking paper until 5 mm thick. Cover and refrigerate for 30 minutes.
- Preheat oven to 180c or 160 fan forced. Grease oven trays and line with baking paper.
- Using 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 and place remainder on the other trays.
- Bake the small cookies for about 10 minutes and the larger cookies for 12 minutes. Cool on wire racks.
- Spread tops of cookies with chocolate and sprinkle with hundreds and thousands. Allow to set at room temperature.
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