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Chocolate rainbow cookies
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Prep Time:
160 minutes
Cook Time:
15 minutes
Total Time:
175 minutes
Spread joy this Christmas with homemade baked treats as gifts.
Ingredients:
  • 125g butter, softened
  • 70.95 gm caster sugar
  • 49.50 gm icing sugar mixture, sifted
  • 4.40 gm vanilla extract
  • 1 egg, lightly beaten
  • 375.00 ml plain flour
  • 42.90 gm cocoa powder
  • 1/4 tsp strawberry essence
  • Rose pink food colouring
  • 1/2 tsp peppermint essence
  • Green food colouring
  • 180g white chocolate, chopped
  • 83.33 gm thickened cream
Instructions:
  • In a bowl, use an electric mixer to beat butter, caster sugar, icing sugar mixture, and vanilla until fluffy. Add an egg and beat until combined. Sift flour and cocoa over the butter mixture and stir to combine. Transfer the mixture to a floured surface, gently knead until smooth. Shape into a disc, wrap in plastic wrap, and refrigerate for 1 hour until firm.
  • Preheat the oven to 180°C/160°C fan-forced and line 2 baking trays with baking paper. Roll out the dough between 2 sheets of baking paper until it is 5mm thick. Use a 5cm round cookie cutter to cut rounds from the dough. Gather and re-roll any dough scraps to make a total of 36 rounds. Arrange the cookies 2cm apart on the prepared trays. Bake for 10 to 12 minutes, swapping trays halfway through, or until the cookies are just firm. Allow the cookies to cool on the trays for 3 minutes before transferring them to a wire rack to cool completely.
  • While waiting, prepare the ganache by placing chocolate and cream in a microwave-safe bowl. Microwave on high for 1 to 2 minutes, stirring every 30 seconds, until smooth. Divide the mixture between 3 bowls. Flavor one bowl with strawberry essence, tint pink with food coloring. Flavor another with peppermint essence, tint green with food coloring. Refrigerate the ganaches for 1 hour until they are thick and spreadable.
  • Alternate sandwiching cookies with different ganaches, using a heaped teaspoonful at a time. Allow them to set aside until firm.

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