I baked these cookies quite some time back for a class gathering – these were classic butter cookies that were really crumbly and had a melt-in-the mouth texture. It’s really easy to make and I had fun practising my piping skills. I did not reduce the sugar (wrong move here) and I found the cookies a tad too sweet for me. I sandwiched them with a bittersweet ganache – which made the overall cookie less sweet but I would still prefer to reduce the amount of sugar used next time. (If the cookies were less sweet, I would simply sandwiched them with Nutella…!)
Start off with mixing some flour and corn flour together.
Cream a good-quality unsalted butter with some icing sugar.
Light and fluffy is how we want it!
(Add in some vanilla extract if desired – I completely forgot all about it.)
Sift in half of the flour.
Fold it in.
Sift in the rest of the flour.
Fold, fold, fold.
Until you get a smooth batter.
Transfer the cookie batter into a piping bag fitted with a star nozzle.
Pipe rosettes onto baking sheets.
Bake until they are lightly golden and cool completely before sandwiching them with desired filling.
And devour! (Can you stop at one?)
- 60 ml heavy cream
- 75 grams plain / milk / dark chocolate, chopped
- 225 grams plain flour
- 3 tablespoons corn flour
- 225 grams good quality unsalted butter, at room temperature
- 50 grams icing sugar
- ½ teaspoon vanilla extract
- Heat the cream in a pot until small bubbles start to appear on the sides (simmering stage). Pour the cream over the chopped chocolate and let it sit for 2 minutes. Stir until all the chocolate has melted. Let it sit aside for 30 minutes until the ganache has thickened.
- Alternatively, heat the cream in a microwave for 30 seconds on medium high. Add in the chocolate and microwave at 15 seconds interval, checking the mixture and stirring it at each interval until all the chocolate has melted. Let it sit aside for 30 minutes until the ganache has thickened.
- Preheat the oven to 175 degrees Celsius. Line several baking sheets with baking paper and fit a piping bag with a star nozzle. Set them aside.
- In a small bowl, combine the plain flour and corn flour. Set aside.
- In a large mixing bowl, cream the butter and icing sugar using a hand-held electric mixer until light and fluffy, about 5-7 minutes on high speed. Beat in the vanilla extract until mixed in, 30 seconds on medium speed.
- Sift in ½ of the flour mixture into the batter and fold it in with a rubber spatula or a large metal spoon. Sift in the remaining flour mixture and fold it in. Transfer the cookie batter into the piping bag and pipe rosettes onto the baking sheets.
- Bake the cookies for 10 - 12 minutes until the bottom of the cookies have turned golden brown. They will be very delicate and crumbly. Let the cookies cool completely before moving them.
- Pair the cookies up. Spread a little of the chocolate ganache on one cookie half and press the other down gently until the ganache peeks out at the sides.
- Store in an air-tight container for one week in the refrigerator. Bring it up to room temperature for 15 minutes before serving.
- Replace the filling with Nutella for a nutty treat!
- Use a very good quality butter for the cookies as it’ll make a difference in the taste.
- This is the original amount of icing sugar stated in the recipe book (and also what I used last time), I find that the cookies are too sweet, so I’ll probably reduce it to 30-40 grams the next time.