1 x 390 g Ina Paarman’s Choc Chip Cookie Mix
125g butter at room temperature
1 extra-large or jumbo egg at room temperature
1 x 250 g Ina Paarman’s
± ½ cup (125 ml) milk, warmed
red food colouring
blue food colouring
Adjust oven rack to one slot above middle shelf.
Preheat oven to 180°C and line two baking trays with baking paper.
Spoon out 2 t (10 ml) of the dry cookie mixture and keep it on the side for later.
Mix cookies according to package instructions.
Roll cookie mixture into balls, vary the sizes.
Place balls 5 cm apart on prepared trays.
Dip the bottom of a water glass into the reserved dry mixture.
Flatten the cookies with the floured glass bottom.
Bake for 12 – 15 minutes, until golden brown.
Remove tray from the oven and leave cookies on baking tray to firm up before gently lifting them onto a cooling rack.
Allow cookies to cool down completely before icing them.
Mix the icing to a runny paste with just enough milk.
Turn the cookies upside down, it is best to ice the underside which is smooth.
Pick up one cookie.
Spread water icing over the cookie. Dip the back of a teaspoon into the red colouring and drop 4 little drops onto the icing.
Using a toothpick or sharp pointed sosatie stick, swirl the colour through the icing first one way, then change direction and swirl the other way.
Repeat using blue colour (see pic).
Place on a cooling rack, icing side up, to harden.