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 powder226g butter200ml agave syrup1 egg
Ingredients for matcha dough:
2 & 1/4 cups gluten-free flour (I used potato starch)1 - 2 tsp matcha (green tea) powder226g butter200ml agave syrup1 tsp vanilla essence
Method for the matcha dough:
Beat butter and agave syrup together.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).Refrigerate dough for 1 hour.Use your hands and some cling wrap to roll the dough lightly into long, thick "worms"; forming the inside of the dinosaur egg.Refrigerate again till the chocolate dough is ready.
Method for the chocolate dough:
Beat butter and agave syrup together.Beat in the egg.
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).Refrigerate the dough for 1 hour.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".Wrap in cling wrap tightly to "round-off' the shape, and refrigerate for another hour.

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