You will need
125 g butter, at room temperature
1 extra large egg
¼ cup (60 ml) canola oil
1 x 390 g Ina Paarman’s Choc Chip Cookie Mix
reserved chocolate chips
halved red glacè cherries
100’s and 1000’s sprinkles
Adjust oven rack to one slot above the middle position. Preheat oven to 180°C. Cut baking paper to the same size as the cookie template.
In a medium size mixing bowl, beat the butter until creamy.
Add the egg and oil and keep on beating for about 30 seconds.
Remove the choc chips from the pack and keep on one side.
Add the dry cookie mix to the butter and egg mixture.
Use the electric beater on its slowest speed to blend the ingredients together.
Place the cookie template, name uppermost on baking paper cut to size.
Place a heaped teaspoon of dough mixture into each hole.
Smooth dough into the holes with a small off-set spreader or a spatula.
When all the holes are filled, gently release the cookies with the back of a tablespoon while lifting the cookie template. Reserve a few of the choc chips to garnish the cookies. Place the rest in a small pyrex mixing bowl over another bowl with hot water to melt. It will be used to sandwich two cookies together once baked.
Decorate the unbaked cookies with choc chips, halved glacé cherries etc.
Slide baking paper with biscuits onto a baking sheet.
Bake for ± 8 – 10 minutes until golden.
Remove the baking sheet from the oven and leave the biscuits on the baking paper to firm up before transferring them onto a cooling rack.
Allow the cookies to cool down completely before storing in an airtight container.
The baking paper can be used and re-used a good few times.
Variations as in main picture :
Keep some choc chips on one side and use to decorate cookies before baking. Make cookies and decorate with choc chips, halved cherries, hundreds and thousands etc.
Cookie sandwiches : Melt the remaining chocolate chips over warm water and sandwich (flat sides) of cookies together.
Cinnamon Cookies: Add 2 t (10 ml) ground cinnamon to the dry mix. Decorate with glacé cherry halves or 100’s and 1000’s sprinkles.
Coffee Cookies: Add 1 T (15 ml) of instant coffee granules to the dry mixture and decorate cookies with coffee beans.
Coconut Cookies: Add ¼ cup (60 ml) of desiccated coconut to the dry mixture and decorate with coconut flakes lightly pressed into the dough.
Multi Cookie Template and Baking Sheet/Lifter
Available Online or at our Factory Shop