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Chocolate rainbow cookies

  • 2:40 Prep
  • 0:15 Cook
  • Makes 18
  • Advanced


  • 125g butter, softened
  • 1/3 cup caster sugar
  • 1/3 cup icing sugar mixture, sifted
  • 1 teaspoon vanilla extract
  • 1 egg, lightly beaten
  • 1 1/2 cups plain flour
  • 1/3 cup cocoa powder
  • 1/4 teaspoon strawberry essence
  • Rose pink food colouring
  • 1/2 teaspoon peppermint essence
  • Green food colouring


  • 180g white chocolate, chopped
  • 1/3 cup thickened cream


  • 1
    Using an electric mixer, beat butter, caster sugar, icing sugar mixture and vanilla in a bowl until fluffy. Add egg. Beat to combine. Sift flour and cocoa over butter mixture. Stir to combine. Turn out onto a floured surface. Knead gently until smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 1 hour or until firm.
  • 2
    Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper. Roll dough between 2 sheets baking paper until 5mm thick. Using a 5cm round cookie cutter, cut rounds from dough. Re-roll dough scraps and cut to make a total 36 rounds. Place cookies, 2cm apart, on prepared trays. Bake for 10 to 12 minutes, swapping trays halfway, or until just firm. Cool on trays for 3 minutes. Transfer to a wire rack to cool completely.
  • 3
    Meanwhile, make ganache Place chocolate and cream in a microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring every 30 seconds, or until smooth. Divide between 3 bowls. Add strawberry essence to 1 bowl. Stir to combine. Tint pink with food colouring. Add peppermint essence to another bowl. Stir to combine. Tint green with food colouring. Refrigerate ganaches for 1 hour or until thick and spreadable.
  • 4
    Using 1 heaped teaspoon at a time, sandwich cookies alternately with different ganaches. Set aside to set.

Source: taste.com.au


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