Ingredients
Method
1.Beat butter, sugar and egg in a small bowl with an electric mixer until combined. Stir in sifted dry ingredients, in two batches.
2.Knead dough on a floured surface until smooth; roll between sheets of baking paper until 5mm thick. Cover; refrigerate 30 minutes.
3.Preheat oven to 180°C/350°F. Grease three oven trays; line with baking paper.
4.Using a 3cm, 5cm and 6.5cm round cutters, cut 14 rounds from dough using each cutter. Place 3cm rounds on one oven tray; place remainder on other oven trays.
5.Bake small cookies about 10 minutes; bake larger cookies about 12 minutes. Cool on wire racks.
6.Melt chocolate in a small bowl over a small saucepan of simmering water (don’t let water touch base of bowl). Spread tops of cookies with chocolate; sprinkle with hundreds and thousands. Set at room temperature.