• 155 g butter
  • 230 g caster sugar
  • 2 egg
  • 340 g cream flour
  • 5 g baking powder
  • 200 g chocolate chips


  • Take the butter and caster sugar and cream light, cake beater top speed.
  • Stream the egg into above while mixing. Sift the flour and baking powder three times and fold into the above.
  • Dough temperature: ambient
  • Resting time: Place in refrigerator
  • Scaling weight: 40g – 16 pieces
  • Roll each piece into a round ball. Press into cookie star tray and place in cookie stick.
  • Bake at 180° C for 20 minutes.
  • When baked, decorate with sugar paste snowflake.


Christmas recipes from the National Bakery School, Dublin Institute of Technology, Kevin Street, Dublin 8.