Annie Stuart’s Pumpkin Spice Cookies

• 6 servings
• 10 minutes to prepare

Instructions

Method​:

1. Preheat the oven to 180°C /160°Fan/ 356°F/Gas Mark 4.​
2. Line two baking trays with baking paper.
3. In a bowl, mix the butter, sugar and pumpkin spice together until smooth.​Add the egg and continue mixing.​
4. Sift in the flour, salt and baking powder into the bowl.​
5. Put the granulated sugar into a small separate bowl.​
6. Using a spoon or an ice cream scoop, scoop out balls of dough.​Roll in your hands to make a ball, then roll in the sugar to coat the outside of the dough.​
7. Place the dough balls onto the baking trays and flatten with the back of a spoon to your desired thickness.
8. Bake the cookies for 10-15 minutes and then take them out of the oven and let them cool on the trays for 10 minutes before placing them on a wire rack to cool completely.​
9. When the biscuits are cool, melt the white and milk chocolate in the microwave, stirring it every 10 seconds.
10. Put a few drops of orange food colouring into the white chocolate.
11. Put a small amount of both chocolates onto the biscuits and using a cocktail stick lightly mix the chocolate to create a marbled effect.​
12. Decorate with sprinkles and let the chocolate set.​