CHOCOLATE ICEBOX COOKIES

Every now and then I need a bit of an injection into my choice of baking recipes and this weekend, in Stella magazine, I found this one. Cannot wait to bake it….20-Jan-main_2454176b

Ingredients:

240g plain flour

4 tbspn cocoa powder, sifted

60g icing sugar

150g caster sugar

180g unsalted butter, softened

2 large egg yolks

55g dark chocolate, melted & cooled

2 tsp vanilla extract

Mix flour, cocoa & i/2 tsp salt in bowl. Set aside. Using hand held electric mixer, beat the sugars and butter until light & fluffy. Add egg yolds, melted chocolate & vanill and mix until smooth. Add dry ingredients and mix at low speed until a dough forms – about 30 seconds. Dough should be soft but not sticky, if it is too sticky chill for 20 mins. Divide the dough in half. Roll each half into a log measuring 18 x 4cm then wrap in clingfilm & refrigerate for 2 hours.

Preheat oven to 160 degs C. Line two large baking trays with parchment. Unwrap the dough logs and cut into 7mm slices. Place on tray about 3 cm apart. Bake in the middle of oven for about 14 minutes until the edges begin to darken, rotating trays halfway through. Cool for 2 minutes before moving to wire rack to cool. Finish with filling of your choice……..

Peanut Butter filling:

200g smooth peanut butter

50 g unsalted butter

110g icing sugar

Beat everything until creamy.

 

White Chocolate cream:

340g white chocolate

100m creme fraiche

Melt choc in a bowl over simmering water. Stir in creme fraiche & cool for 15 minutes before using