LUCKY STRIPES - VANILLA & CHOCOLATE ZEBRA COOKIES

A final delicious birthday treat to share with you all! Kids all over the world are celebrating their birthdays this year away from many of their loved ones, so we wanted to help make the occasion a little more special with some super fun recipes that will hopefully put a smile on their face! Check out our third delicious recipe from @bakergatherer Dane McGregor - Vanilla & Chocolate Zebra Cookies!

Head over to our IG Stories here to watch the how to videos!

Recipe Below.

Bobux Sessions

Is your little adventurer looking for some more things to do? Bobux Sessions bring all kinds of fun for little ones straight to your home. From Tuesdays to Saturdays during April we'll have some of our talented Kiwi friends take us through magical stories, science sessions, delicious treats to whip up at home, and yoga moves for young ones! Join us Live at 11am NZT on our instagram @bobuxshoes so your little ones can say hello to our special guests and ask them questions along the way, or check out the videos afterwards on our IGVT! See you there!

Meet - DANE McGREGOR

Hailing from Hamilton, Dane McGregor’s passion project is as a content creator known as the Baker Gatherer. He aims to create recipes that inspire and engage with his follower’s senses. Dane is also a father who has degrees in graphic design as well as early childhood teaching. As a foodie at heart, he is excited to bring his creations to the Bobux Sessions.

Lucky Stripes - Vanilla & Chocolate Zebra Cookies

Head over to our IG Stories here to watch the how to videos!

Here's what to do:    Cookies 240g Plain Flour 80g Butter - Room Temperature 1 Egg 3 Teaspoons Vanilla Extract 40g Icing Sugar 20g Cocoa 1. Either using a hand-beater or stand-mixer, beat together the butter and icing sugar until fluffy 2. Beat in the egg and vanilla before adding in the flour. Continue to beat until a dough comes together. 3. Divide dough into two evenly sized balls. Place one of the balls into another bowl, add the cocoa along with a teaspoon of cold water and continue to fold through until even in colour and consistency. 4. Now with two balls of dough (one vanilla, one chocolate), flatten slightly and press both doughs on top of each other. Slice dough down the middle and place on top of each other, molding dough back into a log. Slice down the center once again and place doughs on top of each other, moulding again into a log shape. Repeat this several more times until you have nice layers of vanilla and chocolate. 5. Finally, mould into a log one last time, wrap in cling-film and place in the freezer for 30 minutes. 6. Preheat oven to 220°C bake, line a baking tray and set aside. 7. Once dough is chilled and firm, cut log into 1cm circular slices. Arrange on baking tray and bake for about 20 minutes or until lightly coloured and baked through. Remove from the oven and cool.

Assembly

• 100g Milk or Dark Chocolate
• White Chocolate Chips

1. Melt milk chocolate in a small pot over a larger pot of simmering water until smooth.
2. Using a piping bag or bottle with small nozzle, draw a circular snout shape toward the bottom of the cooled cookies before placing 2 white chocolates chips to resemble nostrils.
3. Continue to use this milk chocolate to place some eyes before allow chocolate to cool and set.

Makes 15

Thanks @bakergatherer!