1 box NOMU MiniMakes Vanilla Cookie Dough Mix
60g unsalted butter, melted
1 large egg
1/2 tsp red gel food colouring
1 tbsp NOMU Cocoa Powder, sifted
1 tsp milk
White chocolate buttercream:
40g white chocolate
80g butter, softened
100g icing sugar, sifted
Mix together the melted butter and sugar (sachet 1), then whisk in the egg and food colouring until well combined. Add the dry mix (sachet 2) and cocoa powder and stir to combine, adding the milk towards the end to bring the dough together.
Cover and chill the dough in the fridge for 1 hour.
Preheat the oven to 180°C and line a baking tray with baking paper.
Roll the cookies into 12 equal-size balls and flatten into 1cm-thick pucks. Space 5cm apart on the prepared tray to allow for spreading and bake for 10-12 minutes. Allow to cool completely.
For the white chocolate buttercream, melt the white chocolate and set aside to cool. Whip the butter with an electric mixer until pale and creamy, then mix in the icing sugar to form a smooth icing. Add the white chocolate and mix until combined. Place the buttercream into a piping bag fitted with a round tip and pipe onto half the cookies. Sandwich with the remaining cookies and enjoy!
Tip: Cream cheese frosting will also be delicious for sandiching these cookies! You can also add a fun hidden center of raspberry jam.
1 box NOMU MiniMakes Vanilla Cookie Dough Mix
60g unsalted butter, melted
1 large egg
1/2 tsp red gel food colouring
1 tbsp NOMU Cocoa Powder, sifted
1 tsp milk
White chocolate buttercream:
40g white chocolate
80g butter, softened
100g icing sugar, sifted
Mix together the melted butter and sugar (sachet 1), then whisk in the egg and food colouring until well combined. Add the dry mix (sachet 2) and cocoa powder and stir to combine, adding the milk towards the end to bring the dough together.
Cover and chill the dough in the fridge for 1 hour.
Preheat the oven to 180°C and line a baking tray with baking paper.
Roll the cookies into 12 equal-size balls and flatten into 1cm-thick pucks. Space 5cm apart on the prepared tray to allow for spreading and bake for 10-12 minutes. Allow to cool completely.
For the white chocolate buttercream, melt the white chocolate and set aside to cool. Whip the butter with an electric mixer until pale and creamy, then mix in the icing sugar to form a smooth icing. Add the white chocolate and mix until combined. Place the buttercream into a piping bag fitted with a round tip and pipe onto half the cookies. Sandwich with the remaining cookies and enjoy!
Tip: Cream cheese frosting will also be delicious for sandiching these cookies! You can also add a fun hidden center of raspberry jam.
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