125gunsalted butter, chilled and chopped into cubes
75gcaster sugar
20gcocoa powder
150gplain flour
¼teaspoonbicarbonate of soda
½teaspoonbaking powder
80gChristmas sprinkles, red, white & green, see notes
Instructions
Preheat the oven to 170°C/340°F (150°C fan)and line a large baking tray with baking paper.
Place the chilled butter cubes into the Thermomix bowl. Mix for 12 sec/speed 5 until softened. Scrape down the sides of the mixing bowl with a spatula.
Add the caster sugar, cocoa powder, plain flour, bicarbonate of soda and baking powder. Mix for 20 sec/speed 4. Scrape down the bowl and mix again for 10-40 sec/speed 4. The mixture will look like damp sand, which is normal for cocoa-based dough. When pressed with your fingers it should clump together easily. Once it holds when squeezed, it is ready to roll.
Scoop out pieces of dough roughly the size of a walnut and roll into balls. Dip each ball in sprinkles to coat, then place onto the prepared tray, leaving room for spreading. Lightly press each one down with your palm.
Bake for 15 minutes, or until the edges feel just set. The cookies will naturally crack as they bake.
Leave the cookies on the tray for 10 minutesto set, then transfer to a wire rack to cool completely. They will be very soft straight from the oven but will firm up as they cool.
Notes
Sprinkles: If you can’t find the exact sprinkles shown in the photos, both Woolworths and Coles stock a range of festive sprinkle mixes and Christmas shaped decorations that work just as well.Storage: Store the cookies in an airtight container and consume within 3 days.