Tropical Summer Cookies

Method

1. 1

   In the bowl of a stand mixer fitted with paddle attachment, cream butter and sugar together until light and fluffy. Add Vanilla Extract and egg, mixing to combine.

2. 2

   In a separate bowl, combine flour, salt, baking powder and bicarb soda. Reduce mixer speed to low and gradually add flour mixture.

3. 3

   Split dough into four 160g portions. Colour the first portion with 1/8 tsp Rose Pink Food Colour, the second with 1/8 tsp Yellow Food Colour and a couple drops of Rose Pink Food Colour, and colour the third with 1/8 tsp Green Food Colour. Leave the remaining portion un-coloured.

4. 4

   Flavour the pink dough with Strawb'ry & Cream, the orange dough with Pina Colada, the green dough with lime zest and the un-coloured dough with Vanilla Bean Paste. Form dough into balls and wrap in cling wrap. Refrigerate for 1 hour or until the dough is chilled completely.

5. 5

   Preheat oven to 160°C (fan forced). Line two baking trays with baking paper.

6. 6

   Roll dough into small balls and roll pink and orange together, and green and uncoloured together. Place onto baking trays 5cm apart. Bake for 12-15 minutes. Allow to cool on tray for 3 minutes before transferring to rack to cool completely.

7. 7

   Place white chocolate in a microwave safe bowl. Heat white chocolate slowly in 30 second intervals in the microwave until melted. Drizzle using a spoon over cooled cookies.