Dinosaur egg cookies

My hubby and I had a lot of fun making these! Figuring out how to roll the chocolate dough around the matcha dough without it breaking or sticking too much was a fun challenge :-) The end result was cute to look at and deliciously buttery to eat. Should you try this recipe, I hope you'll get as much enjoyment from making them as we did!

Ingredients for chocolate dough:

• 2 cups gluten-free flour (I used potato starch)
• 1/4 cup cocoa powder
• 226g butter
• 200ml agave syrup
• 1 egg

Ingredients for matcha dough:

• 2 & 1/4 cups gluten-free flour (I used potato starch)
• 1 - 2 tsp matcha (green tea) powder
• 226g butter
• 200ml agave syrup
• 1 tsp vanilla essence

Method for the matcha dough:

1. Beat butter and agave syrup together.
2. Add the vanilla, flour and matcha powder; using the dough hooks on an electric mixer to mix till just incorporated (i.e. the dough sticks together).
3. Refrigerate dough for 1 hour.
4. Use your hands and some cling wrap to roll the dough lightly into long, thick "worms"; forming the inside of the dinosaur egg.
5. Refrigerate again till the chocolate dough is ready.

Method for the chocolate dough:

1. Beat butter and agave syrup together.
2. Beat in the egg.
   
3. Add the cocoa powder and flour; using the dough hooks on an electric mixer to mix till just incorporated (i.e. the dough sticks together).
4. Refrigerate the dough for 1 hour.
5. Roll the dough out between two pieces of baking paper till it is just long/wide enough to be shaped and closed around the green matcha dough "worms".
6. Wrap in cling wrap tightly to "round-off' the shape, and refrigerate for another hour.

Method for baking:

1. Slice off 1.5 cm pieces of the finished dough "worms", laying them out on a baking sheet lined with baking paper.
2. Bake for 15 - 16 mins at 175 - 180 degree celsius on the middle rung of the oven.
3. Bon appetit!