Ingredients

25 g soft unsalted butter

1 ½ cup (225g) plain flour

¼ cup (35g) self-raising flour

¾ cup (165g) soft brown sugar

¼ cup (35g) cocoa

200g milk chocolate

Hundreds & Thousands

Preparation

In a bowl or the bowl of a stand mixer, beat the butter and sugar together. Add the egg and continue to mix until combined.

Turn the machine off and sift the flours and cocoa into the bowl and stir in using a spoon (don’t use your mixer anymore) until you have a dough mixture with no streaks of flour or cocoa.

Lightly dust your kitchen bench with flour and knead the dough for few minutes. The dough might be a bit sticky (depending on how soft your butter was and how hot the kitchen is). Make sure you have enough flour on the bench to stop the dough from sticking.

Take 2 pieces of baking paper and place the mixture on one sheet. Cover with the other sheet and roll the mixture out between the paper. Roll out until the dough is approx. 1/2cm in height.

Place the dough (still between the paper) in the fridge for 15 minutes.

Preheat the oven to 180°C (160°C fan-forced) and line 2 baking trays with baking paper.

Remove the dough from fridge and peel off the top layer of paper.

Using a biscuit cutter, cut shapes from the dough and place the shapes onto the lined trays. We use a round cutter which is 5cm wide.

Bake the biscuits for about 10-12 minutes. If the biscuits are smaller than 5cm, they won’t need as long. Transfer to cool on wire racks. The biscuits will harden as they cool.

Gently melt the chocolate in the microwave until it is a spreadable consistency. *

Spread the tops of the biscuits with chocolate, then sprinkle with the hundreds and thousands. Allow the chocolate to set at room temperature.

Enjoy! They are adorable.

*Break up the chocolate and place it in a microwave safe bowl. Zap for 20 second intervals until melted. Chocolate can hold its shape and still be melted, so check occasionally.