Double Chocolate Freckle Cookies (Biscuits)

"These biscuits are a cookie version of the Aussie chocolate. Kids especially seems to love them. The recipe calls for you to use 3cm, 5cm & 6.5cm round cutters - the yield is based on using these cutters. Of course you could do them all the same size. From Australian Women's Weekly: Cookies book."
 
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photo by Katnic photo by Katnic
photo by Katnic
photo by Katnic photo by Katnic
photo by Katnic photo by Katnic
Ready In:
1hr 20mins
Ingredients:
8
Yields:
42 cookies
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ingredients

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directions

  • Place butter, sugar and egg in a small bowl and beat with electric mixer until combined. Sift together both flours and the coco. Stir sifted ingredients into mix, in 2 batches.
  • Knead dough on floured surface until smooth. Roll dough between 2 sheets of baking paper until 3-5mm thick. Refrigerate for 30 minutes.
  • Preheat oven to 180 deg C, 356 deg F. Grease & line trays with baking paper.
  • Cut 14 rounds using each of the 3 sized cutters (42 total). Place the 3cm cookies all on 1 tray. Place the remaining cookies on other trays.
  • Bake small cookies for about 10 minutes and larger cookies for about 12 minutes. Cool on wire racks.
  • When cool, melt chocolate by your preferred method. Spread tops of each cookie with chocolate and sprinkle with the candy. Place aside to set.

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