Recipes+
Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced). Line 3 large baking trays with baking paper.
2.Using a wooden spoon, beat butter and sugar in a large bowl until pale and creamy. Add egg; beat well.
3.Add flour and water to butter mixture; stir until well combined. Roll 1 tablespoon of mixture into balls. Place on one of the prepared trays. Chill 30 minutes or until firm.
4.Divide firm balls between prepared trays, placing 5cm apart. Bake each tray for 18-20 minutes or until cookies are golden at edges.
5.Immediately press a chocolate button onto the centre of each hot cookie. Stand for 5 minutes. Serve cookies warm, or cool completely on trays.
Make ahead: Make cookie dough up to 1 week ahead. Roll into balls; store in an airtight container, then refrigerate. To add extra fibre to the dish, use half wholemeal self-raising flour and half white self-raising flour to make dough. If you would like to omit eggs, substitute 1/4 cup apple puree.
Note
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