Created by Fizzybrat on October 21, 2019
Step 1: Preheat the oven to 350F
Step 2: Line 2 baking trays with parchment paper.
Step 3: Add the flour, baking powder, cocoa and sugar to food processor and process to combine.
Step 4: Add the cold butter and process again for another 20 – 30 seconds until it is finely chopped through the flour mixture.
Step 5: Add the egg, vanilla and half of the milk. Process again for about 30-40 seconds until well combined and the dough starts forming large clumps.
Step 6: If it's not coming together, add the rest of the milk and process again.
Step 7: Turn out the dough onto a clean surface and pull together with your hands, kneading lightly until it starts to stay together, this should only take a minute or so.
Step 8: Lay out a long sheet of baking paper and place the dough in the centre of one half of it. Fold the other half over the top and use a rolling pin to roll the dough out to about 4-5mm thick. Every so often peel the paper away and smooth out to prevent any creases in the paper causing indentations in the cookies. Flip over and repeat on the bottom
Step 9: Place in the fridge for 30 min before cutting out cookies
Step 10: Use a 2 inch circle cutter to cut as many cookies as you can.
Step 11: Carefully transfer them to a baking tray about 1 inch apart.
Step 12: Re-roll the dough and repeat until it has all been used.
Step 13: Bake in the oven for 6 minutes, turn the trays, bake for another 6 minutes.
Step 14: Transfer them to a wire rack and allow to cool completely.
Step 15: Clean the food processor while cookies are cooling
Step 16: Add the sugar, butter, cream, vanilla and salt and process the whole lot for about 2-3 minutes on the low setting until smooth and pale.
Step 17: Divide the buttercream between 3 bowls, then tint one orange, one purple, and one lime green
Step 18: Place a teaspoon of buttercream on half of the cookies so that it sits just a little off center. Press another cookie down on top at an angle.
Step 19: Add the eyes