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Cookie and Biscuit Recipes

Rainbow Cookies

12 Portions
Easy
60
These cookies have a soft centre and crunchy edge, they make the perfect afternoon treat!
Ingredients
Preparation
For the Cookies
100 g
Unsalted butter
75 g
Light Brown Sugar
1
Egg Yolk
5 ml
Dr. Oetker Madagascan Vanilla Extract (1tsp)
125 g
Plain Flour
5 g
Dr. Oetker Baking Powder (1 tsp)
100 g
M&Ms
Dr. Oetker Madagascan Vanilla Extract (1tsp)
Dr. Oetker Baking Powder (1 tsp)
Total:
60 min
Prep:
15 min
1

Line 2 large baking trays with greaseproof. In a mixing bowl, beat together the butter and sugar until creamy and well blended. Beat in the egg yolk and Vanilla Extract. 

2

Sift the flour and Baking Powder on top and add the M&Ms. Mix together to form a firmish dough. Divide the dough into 12 pieces and form each into a ball.

3

Place the balls of dough spaced slightly apart onto your prepared baking trays and press them down slightly. Chill the dough in the fridge for 30 minutes. 

4

10 minutes before baking, pre-heat the oven to 180°C/160°C Fan/Gas Mark 4. Bake the cookies for 10-15 minutes until lightly golden. Cool on the trays for 5 minutes before transferring to a wire rack to cool completely, the cookies will firm up as they cool. 

5

Once cooled your cookies are ready to serve and Enjoy! 

Recipe Tips
If you do not want to bake all the cookies, freeze the cookie dough balls for up to 3 months, they can be cooked from frozen as above for 5 minutes longer. 
Additional information
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