For the recipe Easy Choc Dip and Drizzle Cookies
|100 g||Unsalted Butter (3 ½ oz, softened)|
|75 g||Dark Brown Sugar (3oz)|
|Egg Yolk (x1 1 Medium egg yolk)|
|100 g||Plain Flour (3 ½ oz of Plain flour or gluten free plain flour)|
|1||Dr. Oetker Fine Dark Cocoa Powder (x1 sachet/25g or 1 oz)|
|1||Dr. Oetker Baking Powder Sachet (x1 sachet, 5g or 1 tsp)|
|Dr. Oetker White Easy Choc (x1 pot)|
Preheat the oven to 190˚C (170˚C fan oven, 375˚F, gas 5). Line 2 baking trays with baking parchment. In a mixing bowl, beat together the butter and sugar until creamy and well blended. Beat in the egg yolk.
Sift the flour, Cocoa Powder and Baking Powder on top and mix all the ingredients together to form a soft cookie dough.
Divide the mixture into 16 rounds approx. 4cm (1 ½ inches) in diameter and place on the baking trays, spaced slightly apart.
Bake for 10-12 minutes until just firm and lightly cracked on top. Cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely.
Melt the Easy Choc as directed on the pot, and leave to cool for 10 minutes. Arrange the cookies on a board lined with baking parchment. And, using a teaspoon, thickly drizzle half of them with the melted Easy Choc. Half dip the remaining cookies and place back on the parchment to set.
Once the first layer of Easy Choc has set, re-dip the cookies to give a thicker coating. With any remaining Easy Choc, add more drizzles to the cookies. Leave aside in a cool place to set for a few minutes. Your cookies are now ready to serve and enjoy!
1 serving = 32g
These delicious cookies have a slightly soft centre if you cook them for 10 minutes, and are equally delicious made with traditional plain (wheat) flour or gluten free plain flour. For a crisper bake, cook for 2 or 3 minutes longer.
|Per Serving||Per 100 g / ml|