You will need
2 baking trays
baking paper
medium sized mixing bowl
electric beaters
pair of scissors
spatula
sharp knife
oven gloves
125 g butter, at room temperature
1 extra large or jumbo egg, at room temperature
1 x 390 g Ina Paarman’s Choc Chip Cookie Mix
½ cup (125 ml) 100’s & 1000’s sprinkles
Method
Adjust oven rack to one or two slots above the middle shelf.
Preheat oven to 180°C.
Line two 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. Don’t worry if the mixture curdles. Open the foil pack and reserve the chocolate chips for another use. Add the dry mix to the butter mixture. Use the electric beater on its slowest speed or a spatula to blend the ingredients together. When a crumbly mixture forms use your hands to bring everything together. Leave to rest for 10 minutes.
Roll dough into a sausage shape in baking paper. Cut roll in half.
Sprinkle 100’s & 1 000’s on a piece of paper and spread sprinkles out.
Roll the dough ‘sausages’ in the sprinkles, keep rolling until the sprinkles are evenly embedded in the dough.
Wrap rolls in the used baking paper and chill in the fridge for an hour or freeze for 15 minutes.
Slice roll into 3 mm slices and pack these out on the lined baking sheet.
Bake for 10 – 15 minutes until golden.
Allow cookies to cool down completely before storing in an airtight container.
