• Prep Time 60 minutes
  • Cook Time 15 minutes
  • Serving For 6-8 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 200g Anchor Unsalted Butter
  • 200g castor sugar
  • 1 nos whole egg
  • 1 nos egg yolk
  • 5g vanilla essence
  • 400g all purpose flour
  • 4g baking powder
  • 1/4 tsp salt
  • 10g cocoa powder


  1. Add butter and sugar, mix until smooth and creamy
  2. Next, add eggs and vanilla extract. Mix till well combined
  3. Sieve in flour, baking powder and salt. Mix till it forms a dough.
  4. Divide the dough into two portions. and knead the cocoa powder into one portion of the dough.
  5. Once done, wrap both doughs, flatten and chill for at least an hour.
  6. After dough has chilled, remove from wrap and lay out on parchment paper. Roll them both into rectangles of 3mm thickness
  7. Lay the cocoa dough on the vanilla dough and roll it lightly with a rolling pin. Trim and cut both edges.
  8. Roll tightly into log form shape, wrap and leave in the freezer for at least 15 minutes.
  9. After 15 minutes, take out from freezer and leave it out for 3 minutes before rolling into a bed of colorful sprinkles
  10. Cut each slice at 5mm thick each and bake for 10-12 minutes at 165 deg C
  11. Tips
  12. You may add other colour/flavour on the cookie dough as desired

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