These fun and easy to make chocoate biscuits are great for kid’s lunch boxes, after school snacks or parties. Double chocolate and dipped in sprinkles.
1.Beat butter, sugar and egg in a small bowl with an electric mixer until combined. Stir in sifted dry ingredients, in two batches.
2.Knead dough on a floured surface until smooth; roll between sheets of baking paper until 5mm thick. Cover; refrigerate 30 minutes.
3.Preheat oven to 180°C/350°F. Grease three oven trays; line with baking paper.
4.Using a 3cm, 5cm and 6.5cm round cutters, cut 14 rounds from dough using each cutter. Place 3cm rounds on one oven tray; place remainder on other oven trays.
5.Bake small cookies about 10 minutes; bake larger cookies about 12 minutes. Cool on wire racks.
6.Melt chocolate in a small bowl over a small saucepan of simmering water (don’t let water touch base of bowl). Spread tops of cookies with chocolate; sprinkle with hundreds and thousands. Set at room temperature.
The pastry case can be made a day ahead; store in an airtight container.Note