Ingredients

The following ingredients have 50 Servings
  • 150 g unsalted butter, at room temperature.
  • 120 g golden granulated sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 220 g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1 pinch salt
  • 2 x 65g tub mini rainbow chocolate beans

Instruction

  • Preheat the oven to 180°C (Gas mark 4/350°F). Line a couple of oven trays with non-stick baking paper.
  • Measure out the sugar and butter into a large bowl then beat with an electric whisk to combine.
  • Break the egg into the bowl and add the vanilla extract too. Beat again with the whisk to combine.
  • Sift in the flour, bicarbonate of soda and salt and gently fold in.
  • Pour in the mini rainbow chocolate beans and stir until they are evenly distributed throughout the dough.
  • Scoop up small pieces of the dough and roll into balls. I used a half tablespoon sized measuring spoon to keep my cookies evenly sized. You should get around 100 tiny cookies from the dough.
  • Place the balls of cookie dough on the baking trays, leaving plenty of space between them to allow for spreading. You may need to bake the cookies in two batches.
  • Bake in the oven for 5-8 minutes – keep a sharp eye on them as their small size means that these cookies are quite easy to burn.
  • Once cooked through and golden, remove from the oven and leave on the tray to cool for 5 minutes before transferring to a wire rack to finish cooling.