Ingredients
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125 g butter, softened
165 g brown sugar
1 egg
225 g plain flour
35 g self raising flour
35 g cocoa
200 g eating dark chocolate
85 g rainbow nonpareils (hundreds & thousands in Australia)
Preparation
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Place butter, sugar and egg in a small bowl and beat with electric mixer until combined. Sift together both flours and the coco. Stir sifted ingredients into mix, in 2 batches.
Knead dough on floured surface until smooth. Roll dough between 2 sheets of baking paper until 3-5mm thick. Refrigerate for 30 minutes.
Preheat oven to 180 deg C, 356 deg F. Grease & line trays with baking paper.
Cut 14 rounds using each of the 3 sized cutters (42 total). Place the 3cm cookies all on 1 tray. Place the remaining cookies on other trays.
Bake small cookies for about 10 minutes and larger cookies for about 12 minutes. Cool on wire racks.
When cool, melt chocolate by your preferred method. Spread tops of each cookie with chocolate and sprinkle with the candy. Place aside to set.
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