FOOD FOR THOUGHT

Method:

1. Preheat oven to 180 degrees or 160 fan force
2. Line 2 baking trays with baking paper
3. Use electric mixer, beat butter, sugars and vanilla for 1-2 minutes or until smooth
4. Beat in egg until combined
5. Stir in flour in 2 batches
6. Stir in dark and milk choc chips
7. Roll mixture in small balls, place on trays and flatten slightly with palm
8. Ensure each is 3cm apart, Decorate with extra choc bits
9. Bake for 15-18 minutes or until light golden and cooked
10. Transfer to wire rack to cool
11. Store in airtight container for up to 1 week

Method:

1. Preheat oven to 180 degrees or 160 fan force
2. Line 2 baking trays with baking paper
3. Use electric mixer, beat butter, sugars and vanilla until light and fluffy
4. Add eggs, 1 at a time, beating until well combined
5. Sift flout and aking powder over butter mixture
6. Using wooden spoon, stir until combined
7. Roll mixture in small balls, place on trays and flatten slightly with palm
8. Ensure each is 2cm apart to allow room for spreading
9. Place 1 freckle on top of each cookie
10. Bake for 12-15 minutes, swapping trays halfway, until light golden and cooked
11. Transfer to wire rack to cool for 5 minutes
12. Serve

Method:

1. Preheat oven to 180 degrees
2. Line 2 baking trays with non stick baking paper
3. Use electric beater to beat butter and sugar until pale and creamy
4. Beat in milk and vanilla extract
5. Fold in flour and custard powder
6. Press dough into ball and wrap in plastic wrap
7. Refrigerate for 30 minutes to rest
8. Divide dough into manageable portions and roll out about 1 cm thick
9. Use cookie cutters to cut shapes and place on trays
10. Decorate with silver crystals
11. Bake for 10 minutes or until light golden
12. Cool for 5 minutes on trays then transfer to wire rack to completely cool