Brighten up the cookie jar with these chewy choc cookies. Tinted with a hint of red food colouring, the blushing bikkies can be made up to 1 month ahead and frozen. Thaw and you’re ready to gift or eat!
100g butter, at room temperature
100g (1⁄2 cup) caster sugar
100g (1⁄2 cup, firmly packed) brown sugar
2 tsp vanilla extract
Red food colouring, to tint
150g (1 cup) self-raising flour
150g (1 cup) plain flour
1 tbsp Cadbury Bournville Cocoa (see tip)
125g (3⁄4 cup) icing sugar mixture
5 Method Steps
Step 1Preheat oven to 180C/160C fan forced. Line 3 baking trays with baking paper.
Step 2Use electric beaters to beat the butter
(100g butter, at room temperature), caster sugar
(100g (1⁄2 cup) caster sugar), brown sugar
(100g (1⁄2 cup, firmly packed) brown sugar) and vanilla
(2 tsp vanilla extract) in a bowl until pale and creamy. Add the eggs
(2 eggs), 1 at a time, beating well after each addition until combined. Tint the mixture red with colouring
(Red food colouring, to tint).
Step 3Sift over self-raising flour
(150g (1 cup) self-raising flour), plain flour
(150g (1 cup) plain flour) and cocoa
(1 tbsp Cadbury Bournville Cocoa (see tip)). Use a flat-bladed knife in a cutting motion to mix until just combined. Bring together in bowl (the dough will be very soft). Set aside for 5 minutes to rest.
Step 4Place the icing sugar on a plate. Roll tablespoonfuls of the mixture into balls. Roll balls in icing sugar until coated. Place on prepared trays, allowing room for spreading. Use back of a spoon to press down gently.
Step 5Bake for 8 minutes or until cracked and just firm. Set aside on trays for 5 minutes to cool slightly before transferring to a wire rack to cool completely.
Bournville bakes paler than other cocoa brands, so the red is brighter.