Monday, 7 February 2011

Chocolate Box Cookies

Makes about 50

175g self-raising flour
25g cocoa powder
5ml/1 tsp mixed spice
50g unsalted butter
caster sugar
1 egg
1 egg yolk

For the decoration:
150g milk chocolate
150g white chocolate
100g plain chocolate
whole almonds or walnuts

cocoa powder, for dusting

Preheat the oven to 180C/350F/Gas 4. Grease two baking sheets.
Put the flour, cocoa powder, spice and butter into a food processor. Process until the ingredients are thoroughly blended. Add the sugar, egg and egg yolk and mix to a smooth dough.
Turn the dough out on to a lightly floured surface and knead gently. Cut the dough in half and roll out each piece under the palms of your hands to form two long longs, each 33cm long.
Cut each log into 1cm slices. Place the slices on the prepared baking sheet, spacing slightly apart, and chill for at least 30 minutes.
Bake for 10 minutes until slightly risen. Transfer to a wire rack to cool.
To decorate, break the chocolate into three separate heatproof bowls. Place each bowl, in turn, over a pan of gently simmering water and stir frequently until melted.
Divide the cookies into six batches. Using a fork, dip one batch, a cookie at a time, into the milk chocolate to coat completely. Place on a sheet of baking parchment.
Taking the next batch of cookies, half-dip in milk chocolate and place on the baking parchment.
Continue with the next two batches of cookies and the white chocolate. Completely coat one batch, then half-coat the second.
Continue with the remaining cookies, completely coating one batch in the plain chocolate and half-dipping the other. Press a whole nut on to the tops of the plain chocolate covered cookies.
Put the leftover white chocolate in a small plastic bag and squeeze it into one corner. Snip off the tip, then drizzle lines of chocolate over the milk chocolate coated cookies.
Dust the white chocolate coated cookies with a little cocoa powder. Store all the cookies in a cool place until ready to serve.


***
These were really simple and really effective. They stored well, I made them before Christmas and they were good for at least a couple of weeks, although not too many made it that long!

Taken from: The Cookie & Biscuit Bible

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