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To make the cookies:
Add the Butter and Icing sugar into a mixing bowl and beat on high speed until creamy. This should take about 2 minutes.
Reduce the mixer speed to low and add the Plain Flour and Corn Flour and Vanilla extract. Mix well until a dough starts to form. Remove the dough from the mixing bowl and separate into 2 balls.
Flatten each of the dough balls with a rolling pin into two discs and press between two sheets of baking paper each. Put into the fridge for 15 minutes.
Roll out each disc to a 5mm thickness and cut out the shapes. For the inner circle, use the back end of the piping nozzle to cut out the smaller circle. Spread out onto the baking trays and return to the fridge again for another 15 minutes.
Pre-heat the oven to 160C (320F).
Bake for 15-18 minutes. Cookies will start to turn a lovely golden colour. Let the Cookies cool whilst preparing the chocolate.
To make the chocolate
IF using a double boiler saucepan, add the Chocolate and Butter into the top saucepan and water in the bottom pan. Fill just enough water on the bottom pan so that it does not touch the bottom of the top saucepan. Put on medium heat.
IF using a normal saucepan and bowl, add the Chocolate and Butter into the bowl and water into the saucepan. Fill just enough water in the saucepan so that is does not touch the bottom of the bowl. Put on medium heat.
Allow the Chocolate and Butter to melt slowly and stir to ensure a nice smooth chocolate consistency. Once all melted, allow to cool for a few minutes.
Spoon the Chocolate mixture into the Piping bag that has been fitted with the piping nozzle. Drizzle the Chocolate over the Cookie in swirl like patterns across the cookie. Put in the fridge to allow the Chocolate to set.
Makes approx. 36-38 cookies.
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