Cookies

It only takes four easy steps to make these delicious polka dot biscuits. The real challenge is trying not to eat all the candy coated chocolate buttons before baking! The perfect treat to share with your friends and family (or to keep to yourself).

Makes 28

Cookies

20 mins

Preparation

20 mins

Cooking

Ingredients

  • 2 cups wholemeal self-raising flour, sifted
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup Devondale Full Cream Fresh Milk
  • 2 eggs, lightly beaten
  • 1 cup candy coated chocolate buttons
  • 150g Devondale Unsalted Butter
  • 1 tsp vanilla extract

Step One

Ask an adult to help preheat a fan-forced oven to 160C and line two oven trays with baking paper.

View Product

Step Two

Place the Devondale Unsalted Butter and brown sugar into a large mixing bowl. Use electric beaters to mix until light and creamy. Add the eggs, milk and vanilla and stir to combine. Sift wholemeal self-raising flour into mixture and stir to combine

View Product

Step Three

Roll heaped tablespoons of the mixture into balls. Place balls, 5cm apart, onto prepared baking trays. Flatten balls slightly and press candy coated chocolate buttons onto the top of each biscuit. You could even try making patterns or faces with the chocolate buttons.

View Product

Step Four

Bake the biscuits for 8 to 9 minutes, or until biscuits are just golden. Swap the trays halfway through cooking to ensure an even bake. Leave trays to sit for 1 minute then carefully transfer to a wire rack to cool. TIP: The cookies will keep in an airtight container for 4 days.

View Product
Devondale