This kit yields 12 big cookies or 24 small cookies
Ingredients in the box:
- 1 x Pack Sugar Mix
- 1 x Pack Pineapple Cookie Mix
- 1 x Pack Pineapple Tart Jam
- 1 x Pack White Chocolate Buttons
Ingredients you will need:
- 1 x 110grams butter (room temperature)
- 1 x egg
- Line 2 cookie trays with the baking paper provided
- Put the butter into a mixing bowl
- Empty the contents of the Sugar Mix into the mixing bowl
- Combine the butter and sugar to form a smooth paste
- Combine the butter and sugar to form a smooth paste
- Add in the Eggs
- Mix in the cookie mix
- Finally mix in all the chocolate buttons
- Place tablespoon sized portions of the dough (50g) onto baking tray, roll into balls
- Place in the chiller for about 15-30 minutes
- Roll teaspoon sized portions of the pineapple jam into balls
- Slightly flatten the chilled cookie dough ball
- Place a jam ball in the centre and gently fold the cookie dough around the jam ball
- Roll the cookie into a ball, chill for a further 15 minutes before baking
- Preheat oven to 160’ Celsius (fan setting)/ 180’ Celsius (non-fan setting)
- Place cookie balls on the baking tray
- Bake for 16-18 minutes* on the middle shelf of your oven
(this time is for soft chewy cookies, if you would like crispier cookies, set oven at 180 degrees C and bake for 15-18 minutes)
*As all ovens are different, you may need to adjust the baking time. Cookies will be soft to touch when you take them out of the oven, leave them to cool on the tray for about 10 minutes (they should firm up a bit) before transferring to a cooling rack.
TIP: Portion your dough out and place in the freezer. When you want to bake, take the cookie dough from the freezer and let it thaw in the fridge overnight. Bake accordingly for fresh warm cookies.