You will need
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
± 20 thin kebab sticks, trim off the sharp point and cut sticks in half
20 red glace cherries, halved lengthways
Adjust oven rack to one or two slots above the middle shelf. Preheat the oven to 180°C. Line one large or two smaller baking trays with baking paper.
In a medium size mixing bowl, beat the butter until creamy. Add the egg and keep on beating for another minute or two. Don’t worry if the mixture looks curdled.
Open the pack and spoon out 2 t (10 ml) of the dry cookie mixture. Keep it on the side to use later. Add the remaining dry mix and the chocolate chips to the butter mixture.
Use a spatula to blend the ingredients together. When a crumbly mixture forms, use your hands to lightly bring everything together. Roll rounded teaspoons of the mixture into balls. Place them 5 cm apart on the prepared trays.
Dip a fork into the reserved dry mixture and use it to flatten the cookies. Press down quite firmly so they end up being about ½ cm thick. Remember to dip the fork after every cookie otherwise the dough will stick to the prongs of the fork. Press a kebab stick firmly into each cookie and top each biscuit with ½ a cherry to cover the stick. Bake for 10 – 12 minutes, until golden.
Remove the baking tray from the oven and leave the cookies on the baking tray to firm up before gently lifting them onto a cooling rack. Allow the cookies to cool down completely before storing in an airtight container.
To colour the sticks
Paint them with undiluted food colourant. Leave to dry before use.