Egg-shaped cookies with melted chocolate recipe

  • Serves Makes 12 cookies
  • 1 hr 10 mins to prepare and 35 mins to cook
  • 497 calories / serving
  • Freezable
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Pulse together the flour, cornflour, salt, icing sugar and butter in a food processor until it comes comes together to form a dough in the machine.

Remove the dough, knead gently and form into a ball. Wrap in clingfilm and chill for 60 minutes.

Preheat the oven to 180°C.

Remove from the fridge and roll out on a lightly floured surface to 1cm thickness. Cut out shapes from the dough using an egg-shaped cookie cutter. Grease and line 2 baking trays. Arrange on the baking trays spaced apart then bake for 12-15 minutes until they just start to colour. Remove from the oven and leave them to cool on their trays for a few minutes.

Transfer to wire racks to cool completely.

Place the two kinds of chocolate in separate heatproof bowls. Microwave in 30 second bursts, stirring in between, until you have smooth melted chocolate. Allow the chocolate to cool and thicken a little.

Using a clean paintbrush or thin pastry brush, paint the melted milk chocolate onto the top halves of half the cookies. Use the melted dark chocolate on the other half of the cookies. Transfer to wire racks and allow to cool and set before serving.

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  • Ingredients

  • For the cookies

  • 300g plain flour
  • a little plain flour, for dusting
  • 50g cornflour
  • 250g unsalted butter, cubed
  • 75g icing sugar
  • salt
  • 4tbsp caster sugar
  • For the garnish

  • 200g milk chocolate, roughly chopped
  • 200g dark chocolate, roughly chopped
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  • Energy 2074kj 497kcal 25%
  • Fat 29.9g 43%
  • Saturates 17.6g 88%
  • Sugars 26.2g 29%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 53.4g Protein 5.5g Fibre 3.1g

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