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Chocolate-drizzled cookies

  • 0:20 Prep
  • 0:15 Cook
  • Makes 24


  • 150g (1 cup) plain flour
  • 75g (1/2 cup) self-raising flour
  • 60g (1/3 cup) icing sugar mixture
  • 2 tablespoons custard powder
  • 100g chilled butter, chopped
  • 50g light cream cheese, chopped
  • 1 egg
  • 1 teaspoon vanilla essence
  • 100g dark or milk chocolate, melted


  • 1
    Sift the plain flour, self-raising flour, icing sugar mixture and custard powder into a large bowl. Use your fingertips to rub the butter and cream cheese into flour mixture until it resembles fine breadcrumbs. Make a well in centre.
  • 2
    Whisk egg and vanilla in a jug. Pour into flour mixture. Use a round-bladed knife in a cutting motion to stir until the mixture begins to come together. Turn dough onto a lightly floured surface and knead until smooth. Roll into a log about 24cm long and 4cm thick. Wrap in plastic wrap and place in the fridge for 1 hour or until firm.
  • 3
    Preheat oven to 180°C. Line two baking trays with non-stick baking paper. Cut the log into 24 slices, about 1cm thick. Place the slices 3cm apart on the prepared baking trays. Bake for 12-15 minutes or until light golden. Set aside for 5 minutes to cool slightly. Transfer to a wire rack to cool completely.
  • 4
    Drizzle with melted chocolate. Place in the fridge for 10 minutes or until set.

Source: taste.com.au


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