Halloween Sprinkle Cookies
16 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 300 g Plain Flour
- ยฝ tsp Bicarbonate of Soda
- 1 tbsp Cornflour
- 115 g Salted Butter
- 100 g Light Brown Sugar
- 100 g Caster Sugar
- 1 Egg
- 1 tsp Vanilla Extract
- 100 g White Chocolate Chips
- 75 g Halloween sprinkles
- 14 Edible Eyes
Method
- Preheat the oven to 180ยฐc (160ยฐ fan/ 350ยฐF/ Gas 4) and line 2 baking sheets with baking paper.
- In a mixing bowl, combine the flour, bicarbonate of soda, and cornflour.
- Melt the butter in the microwave in 20-second bursts until it's melted. Set it aside to cool for a minute then whisk in the sugars, egg, and vanilla extract.
- Mix the wet ingredients with the dry ingredients until a dough forms. Stir in the white chocolate chips.
- Roll tablespoons of dough into balls with your hands and then roll them in the sprinkles. If the sprinkles don't stick, try wetting your hands. Place the balls on a baking tray and bake for 12 minutes.
- Once the cookies are out of the oven, use a spoon to flatten them down and add more sprinkles and the edible eyes on top while they're still warm.
- Allow the cookies to cool for a few minutes before removing to a wire cooling rack.