- 250g butter
- ¾ cup castor sugar
- 1 tsp vanilla essence
- 1 egg
- ⅔ cup Dutch cocoa
- ½ cup self raising flour
- 1 ⅔ cups plain flour
- Melted chocolate
Cream the butter, sugar and vanilla using an electric mixer until pale and creamy. Add the egg & beat well. Sift the cocoa and flour and add to the creamed mixture. Using a low speed, gradually mix to form a dough. Divide the dough in half, wrap each piece in plastic wrap, and refrigerate until firm.
Preheat the oven on CircoTherm® to 160°C.
Line baking trays with baking paper. Place one piece of dough between 2 pieces of baking paper and roll out to 3 to 4mm in thickness. Cut the dough into a variety of Easter shapes with cookie cutters and place onto prepared baking trays. Repeat with the remaining dough. Bake for 10 to 12 minutes or until cooked. Cool on trays.
When the cookies have cooled completely, decorate them with melted chocolate & sprinkles.