Cauldron Cookies
A simple sugar cookie recipe, flavoured with Dutched cocoa, matcha and vanilla, these cauldron cookies are definitely worth the extra steps needed to create them!
Ingredients
- 370 g plain flour
- 3/4 tsp bicarbonate of soda
- Pinch salt
- 225 g unsalted butter
- 350 g granulated sugar
- 1 large egg
- 1 large egg yolk Clarence Court sell cartoned egg yolks
- 2 tsp vanilla essence
- 2 tbsp dutched cocoa or regular cocoa powder
- 1 tbsp matcha powder you can also use a little green food colouring, or pistachio paste to colour if you don't have matcha powder
- Sprinkles I like Sweetapolita
- Few drops green food colouring
Instructions
- Preheat the oven to 180C / 350F and line a baking tray with parchment paper.
- Sift the flour and bicarbonate of soda into a bowl. Add a pinch of salt and mix well.
- In a separate bowl, begin by creaming the butter until pale, smooth and fluffy.
- Add the granulated sugar and whisk again for 5-7 minutes until the mixture is well combined and creamy.
- Add the egg, yolk and vanilla, and beat again on a medium speed until combined.
- Add the flour to the butter mixture in thirds, mixing after each addition. The mixture may look dry, but persevere and it will eventually come together as a dough.
- Divide the dough into three equal portions.N.B. The portions will be ~225g each.
- Add the 1tbsp matcha powder and a few drops of green food colouring to one third, mixing well until completely combined.N.B. If you aren't using matcha powder, a few drops of green food colouring will still do the trick OR you can use 2tbsp of pistachio paste with the food colouring instead.
- Add the 2tbsp of dutched cocoa (or cocoa powder) to the second third and mix in until it's all one even colour.
- Using a size 20 scoop (if you have one), measure out 20g of each flavour of the dough and add it to your scoop. N.B. If you're not using a scoop, simply mould the three 20g pieces of dough together and roll into a ball with your hands.
- Roll the balls of dough into some Halloween sprinkles of choice before placing on the prepared baking tray, leaving an inch or so between each one.
- Bake the cookies for 10-13 minutes, remove from the oven and leave to cool on the tray for 10 minutes before removing them to cool completely on a wire rack.
- Repeat until you've baked all the cookies. They can be stored in an airtight container for up to two days.
Notes
I like to buy my sprinkles from Sweetapolita at Cake Craft Company.