- Prep:
- 20 min
- Cook:
- 12 min
- Serves:
- 24

Ingredients
- 120g unsalted butter, room temperature
- 1 cup (220g) caster sugar
- 1 tsp Queen Natural Vanilla Extract
- 1 large egg, room temperature
- 1 ½ cups (225g) plain flour
- ¼ tsp salt
- ½ tsp baking powder
- ½ tsp bicarb soda
- Queen Rose Pink Food Colour
- Queen Yellow Food Colour
- Queen Green Food Colour
- 1 ½ tsp Queen Raspberry Baking Paste
- 2 tsp Queen Passionfruit Baking Paste
- 1 tsp Queen Lime Baking Paste
- ¾ tsp Queen Natural Coconut Essence
- 150g Tub Dr. Oetker Easy Choc White, to drizzle
Method
-
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.
-
Step 2
In a separate bowl, combine flour, salt, baking powder and bicarb soda. Reduce mixer speed to low and gradually add flour mixture.
-
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.
-
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.
-
Step 5
Preheat oven to 160°C (fan forced). Line two baking trays with baking paper.
-
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.
-
Step 7
Prepare Dr. Oetker Easy Choc as per tub instructions. Add to piping bag or drizzle using a spoon over cooled cookies.
Recipe Notes:
Uncooked dough can be stored in the fridge in an airtight containers for up to 2 days.
Cookies will keep up to 3 days in an airtight container.
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