· 1/2 cup butter, softened
· 3/4 cup caster/white sugar
· 2 cups flour (I used self-raising/all-purpose)
· 1-2 teaspoon vanilla extract
· Sprinkles or edible glitter.
· 1 1/2 cups semi-sweet chocolate, chopped
In a medium sized mixing bowl, cream together the butter and sugar until light and fluffy.
Add the flour, milk and vanilla. Mix well. You may add coloured sprinkles to the ‘dough’ as I did.
Shape into 1 inch balls by rolling teaspoons of dough in the palm of your hand. Place the dough
balls on waxed paper-lined baking sheets and pop the tray into the freezer for 10 to 15 minutes until firm.
In a microwave safe bowl, melt the chocolate by microwaving it for a few seconds at a time stirring until smooth.
Dip the dough balls into the chocolate; place on waxed paper-lined baking sheets. Sprinkle with edible glitter, sprinkles or more chocolate.
Refrigerate until firm, about 15 minutes.
Cook’s notes: I had intended to make cake batter truffles but when I researched recipes most of them called for readymade cake mix, which I don’t have as I never use the stuff. I then researched cookie dough truffles. Most of the recipes called for condensed milk, which I rarely ever have in the cupboard as Matt has a tendency to eat it all, I ignored this and decided to play with what I did have (the ingredients to bake a cake minus the egg of course). They were fun, very sweet and easy to make, H only ate the ones not tainted by dark chocolate and asked to make them again so I take this as high praise indeed and made sure to scribble down my recipe as such.