SPOTTY COOKIES BY PHOODIE 0

Who doesn’t love a Spotty Cookie?!

Seriously.

And now you’ve got a recipe that is SO simple and SO yummy, you’ve genuinely got no excuse not to whip up a batch!

That said, I used to make this recipe ALL THE TIME years and years and lifetimes ago…. but it’s been ages and I don’t know why!

Looking at the pictures you’ll see that I made some with 3 spots and some with 5, I also used a very heaped tablespoon to measure out the cookie dough portion….

Feedback to myself on this batch would be to make the cookies half the size i.e. a flat teaspoons worth of dough, and top with 3 spots only. They’ll seem small but they grow in the oven and due to the short-bready nature of this dough, I think they definitely work better as a ‘mouthful’ style cookie as opposed to a tennis ball sized one!

No electric mixer is required and the recipe only calls for a handful of ingredients so……

GET BAKING!

Kali Orexi,

Phoodie

INGREDIENTS – Make approx 70 small cookies

200g butter, melted

1 cup white sugar

2 teaspoons Vanilla essence

2 eggs

3 cup self-raising flour

Lotsa M and Ms!!!

METHOD

1) Preheat the oven to 180 deg cel.

2) Combine butter, sugar, vanilla and the lightly-beaten egg in a bowl.

3) Sift the four on top of the mixture and mix together well.

4) Cover the bowl and place in fridge for 20 minutes.

5) Take a small amount of dough (about a level teaspoons worth) and roll it into a ball. Flatten gently and top with 3 M and Ms.

NOTE (In the pictures I used too much dough per cookie, definitely make them smaller than that!)

6) Place each cookie onto a baking paper lined tray, an inch apart and when tray is full, bake in oven for 12 mins / until cookies are lightly golden.

7) Remove from oven and cool on a wire rack.

These cookies store for up to a week in an air-tight container.