Use a mixer or beater to whisk butter and sugar until light and fluffy.
Gently mix both flours into the creamed mixture and knead until a dough forms.
Lightly flour a work surface and roll out dough to a finger thickness.
Use a cookie cutter to cut into desired shape and place onto a baking paper covered airfryer tray, ensuring they do not touch. Try around 5 at a time.
Place into the air fryer for around 20 minutes or until turning golden.
Cook remaining cookies in batches.
Set aside cookies to cool on a wire rack.
Once cookies are completely cooled, break up dark chocolate into a microwave safe bowl and microwave in 30 second intervals, stirring in between until fully melted.
Drizzle each cookie with chocolate and allow to set.
This recipe makes 10 serves – 10 cookies unless using a small cookie cutter. Store leftovers in an airtight container in the fridge for up to 4 days.
Use a mixer or beater to whisk butter and sugar until light and fluffy.
Gently mix both flours into the creamed mixture and knead until a dough forms.
Lightly flour a work surface and roll out dough to a finger thickness.
Use a cookie cutter to cut into desired shape and place onto a baking paper covered airfryer tray, ensuring they do not touch. Try around 5 at a time.
Place into the air fryer for around 20 minutes or until turning golden.
Cook remaining cookies in batches.
Set aside cookies to cool on a wire rack.
Once cookies are completely cooled, break up dark chocolate into a microwave safe bowl and microwave in 30 second intervals, stirring in between until fully melted.
Drizzle each cookie with chocolate and allow to set.
This recipe makes 10 serves - 10 cookies unless using a small cookie cutter. Store leftovers in an airtight container in the fridge for up to 4 days.