Freckle button biscuits for fundraising fun

Beat butter and sugar in a small bowl of an electric mixer until light and fluffy. Beat in egg until combined. Transfer mixture to a large bowl. Add combined sifted flours and cocoa. Stir until well combined.

Roll two teaspoons of mixture into a ball. Place on a tray. Repeat with remaining mixture. Refrigerate for 30 minutes. When firm, arrange balls, about 3cm apart, on four oven trays lined with baking paper.

Cook two trays at a time in a moderately slow oven (160C) for about 15 minutes, or until just firm to touch. Cool on trays.

To decorate, melt chocolate in a large heatproof bowl sitting over a saucepan of simmering water. Stir until smooth. Remove from heat.

Working with one cold biscuit at a time, dip tops into chocolate, then press into hundreds and thousands. Place on a wire rack until set.

Makes 70

250g unsalted butter, chopped, at room temperature

1 cup caster sugar

1 egg

11/4 cups plain flour

3/4 cup self-raising flour

2/3 cup cocoa powder

To decorate

150g dark cooking chocolate, chopped

2/3 cup hundreds and thousands