You will need
2 x mixing bowls
large baking tray lined with baking paper
small pallet knife for spreading icing
1 x 390 g Ina Paarman’s Choc Chip Cookie Mix
125 g butter at room temperature
1 extra large or jumbo egg, at room temperature
Measure the mixed cookie dough out in heaped teaspoons. Then roll the dough into balls.
Adjust oven rack to one slot above middle position. Preheat oven to 180°C and line one large baking tray with baking paper. Mix cookies according to package instructions. Roll rounded teaspoonfuls of cookie mixture into balls, see Ina’s Tip. Place them 3 cm apart on the prepared tray. Dip a fork into reserved dry mixture and use it to flatten cookies. Press down quite firmly until they become about ½ cm thick. Remember to dip the fork after every cookie, otherwise the dough will stick to the prongs of the fork.
Bake for 10 – 12 minutes, until golden brown. Remove baking tray from oven and leave cookies on baking tray to firm up before gently lifting them onto a cooling rack.
Mix icing according to package instructions.
When the cookies are completely cold, sandwich them together with flat sides inside. Spread the icing on the one side and press another cookie against it.
Store in an airtight container. Delicious with a glass of milk or real orange juice squeezed from fresh oranges.