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Clover Footprint Cookies


Clover Footprint Cookies

Recipe: Inspiration from Foodies of SA
Makes: 20
Preparation: 30 minutes
Cooking: 25 min

1 cup butter, at room temperature
¼ cup white sugar
¼ cup of golden brown sugar
2 cups cake flour
pinch of salt
1 tsp vanilla essense 
½ cup coco pops (the round coco pops or footprint coco pops)
extra flour for dusting

To Serve
a glass of Clover Fresh Milk 

Preheat the oven to 160 °C and line a baking tray with baking paper.
Cream the butter and sugar together with a mixer until light and fluffy. Add the flour, salt and vanilla in two batches and beat until crumbly. Dust a surface with flour, put mixture on the surface and use your hands to bring it all together. Knead lightly to form a smooth dough.
Roll dough out to 1 cm thickness. Lightly press the coco pop into the dough, leaving a 1 cm space between each pop. Gently roll over the cereal-studded dough with a rolling pin.
Using a cookie cutter of 5 cm diameter, cut out 20 rounds. Keep the scraps on the side. Arrange the 20 rounds on the baking tray. 
Roll the scraps into small balls, about ½ teaspoon of dough each, to form the toes of the paws. Roll 4 small balls for each cookie. Brush one side of each cookie round with some water and attach 4 dough balls to the top of each to form the toes. Use your finger to press down lightly on each toe.
Bake for 20 - 25 minutes or until golden brown. Leave the cookies on the trays for 5 minutes before transferring to a wire rack to cool.
Serve with a glass of Clover Fresh Milk and Enjoy! 

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