CHOCOLATE SPRINKLE COOKIES

I had these chocolate rice (sprinkles) and they have been sitting in the cabinet waiting to be used.  The perfect use for them was  included these in baking.  So these cookies were created and they  looked like such an interesting variation of them.

As usual, I had used only a quarter cup of sugar but this is entirely up to you,  add more if you want them sweeter.

These  cookies are chewy, just the way I like them, sweet but not overly so and have the slight hint of chocolate  from the sprinkles. They never last long around our house!

CHOCOLATE SPRINKLE COOKIES
Yield    :   30 cookies

1  cup  all purpose flour minus 2 tablespoons
2 tablespoon cornflour
1/4  cup fine sugar
100g softened butter
1/4 tsp baking powder
1/4 tsp vanilla extract
5  tablespoon chocolate rice (sprinkles)  divided
1-2 tablespoon ice water if needed

DIRECTION

Cream butter, sugar and vanilla until well combined.

Combine both flour with baking powder.

Add butter mixture to the dry ingredients, forms into soft dough.  Stir in 2 tablespoons of chocolate sprinkles If still crumbly add 1 tablespoon ice water at a time.

Preheat oven @ 160 C.  Roll  the dough into small balls and flatten slightly.

Dip the ball onto a plate filled with  the balance of chocolate rice.

Place onto a baking sheet.

Bake for 15 minutes until golden. Leave on pan for 5 minutes. Transfer onto rack to cool.

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