Polka dot 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).

Featured Products

UnsaltedButter

250g

500g

3x500g

Full Cream Fresh Milk

2L

3L

Ingredients

2 cups wholemeal self-raising flour, sifted

½ 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 teaspoon vanilla extract

Directions

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

Polka dot Cookies

UnsaltedButter

Full Cream Fresh Milk

Ingredients

Directions

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