Chocolate Drizzled Cookies

Ingredients

• 150g (1 cup) plain flour
• 75g (1/2 cup) self-raising flour
• 60g (1/3 cup) icing sugar mixture
• 2 tbs custard powder
• 100g chilled butter, chopped
• 50g light cream cheese, chopped
• 1 egg
• 1 tsp vanilla essence
• 100g dark or milk chocolate, melted

Method

1. Sift the plain flour, self-raising flour, icing sugar mixture and custard powder into a large bowl. Use your fingertips to rub the butter and cream cheese into flour mixture until it resembles fine breadcrumbs. Make a well in centre.
2. Whisk egg and vanilla in a jug. Pour into flour mixture. Use a round-bladed knife in a cutting motion to stir until the mixture begins to come together. Turn dough onto a lightly floured surface and knead until smooth. Roll into a log about 24cm long and 4cm thick. Wrap in plastic wrap and place in the fridge for 1 hour or until firm.
3. Preheat oven to 180°C. Line two baking trays with non-stick baking paper. Cut the log into 24 slices, about 1cm thick. Place the slices 3cm apart on the prepared baking trays. Bake for 12-15 minutes or until light golden. Set aside for 5 minutes to cool slightly. Transfer to a wire rack to cool completely.
4. Drizzle with melted chocolate. Place in the fridge for 10 minutes or until set.