Tropical Summer Cookies

Method

1. Step 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. Step 2

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

3. Step 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. Step 4

   Flavour the pink dough with Raspberry Baking Paste, the orange dough with Passionfruit Baking Paste, the green dough with Lime Baking Paste and the un-coloured dough with Coconut Essence. Stir through Baking Pastes and Essence to combine. Form dough into balls and wrap in cling wrap. Refrigerate for 1 hour or until the dough is chilled completely.

5. Step 5

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

6. Step 6

   Roll the dough into small balls and roll raspberry and passionfruit together, and lime and coconut together. Place combined balls of dough 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. Step 7

   Prepare Dr. Oetker Easy Choc as per tub instructions. Add to piping bag or drizzle using a spoon over cooled cookies.