I had these chocolate rice (sprinkles) and they have been sitting in the cabinet waiting to be used. The perfect use for them was included these in baking. So these cookies were created and they looked like such an interesting variation of them.
As usual, I had used only a quarter cup of sugar but this is entirely up to you, add more if you want them sweeter.
These cookies are chewy, just the way I like them, sweet but not overly so and have the slight hint of chocolate from the sprinkles. They never last long around our house!
CHOCOLATE SPRINKLE COOKIES
Yield : 30 cookies
1 cup all purpose flour minus 2 tablespoons
2 tablespoon cornflour
1/4 cup fine sugar
100g softened butter
1/4 tsp baking powder
1/4 tsp vanilla extract
5 tablespoon chocolate rice (sprinkles) divided
1-2 tablespoon ice water if needed
Cream butter, sugar and vanilla until well combined.
Combine both flour with baking powder.
Add butter mixture to the dry ingredients, forms into soft dough. Stir in 2 tablespoons of chocolate sprinkles If still crumbly add 1 tablespoon ice water at a time.
Preheat oven @ 160 C. Roll the dough into small balls and flatten slightly.
Dip the ball onto a plate filled with the balance of chocolate rice.
Place onto a baking sheet.
Bake for 15 minutes until golden. Leave on pan for 5 minutes. Transfer onto rack to cool.
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