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Cakes By Catriona Textured chocolate cookies!

Textured chocolate cookies !!!
(Super yummy and easy and great for a special "Evening goodies gift box" !)

 


Textured chocolate cookies (For about 15 cookies)

For Chocolate Cookies
320g pastry flour
3g salt
1g baking powder
20g cocoa powder
100g chocolate chips
90g icing sugar
160g unsalted butter
15ml vanilla essence (Robson brand)
For decoration
250g of white fondant/ sugar paste
Food colorings (gel preferred) of your choice

Silver sugar pearls
A fondant texture impression mat (The one I used : Ebay)
Daisy fondant plunger (The ones I used : Ebay)
Icing sugar or corn flour for dusting (in case of sticky fondant )
Notes:
1. Use your favorite flower cookie cutter for cutting out the cookie shapes
2. The fondant I used is of the brand 'Redman' purchased at Tangs Beau-Bassin at Rs105 (500g)

Procedure

Step 1 : In your mixing bowl, add your flour, icing sugar, salt, baking powder and cocoa powder and mix well together.



Step 2
: Add butter and knead with love until uniformly combined .



Step 3: Add your vanilla essence and chocolate chips and knead further (with love ) until your cookie dough is ready as shown below (right) !



Step 4: Using a rolling pin, flatten your cookie dough (thickness ~5mm) and cut out shapes using your favorite flower cookie cutter/s. Place them on your baking tray lined with parchment paper ( if you do not have parchment paper at hand, just lightly grease your baking tray with some butter ).



Step 5: Bake your cookies in a preheated oven at 180 degrees Celsius for 20 minutes. Once baked, allow them to cool peacefully on a wire rack .

Left photo: Before baking / Right photo: After baking - Hot hot hot !



Step 6: Once your cookies have cooled completely, color and roll out about 90% of your fondant to a thickness of about 3mm. At this thickness position your texture mat and roll one last time (in one go) over your fondant and you will obtain not only the final required thickness (~2mm) but also your textured fondant !

Tip: Dust your working surface with some icing sugar or corn flour to prevent your fondant from sticking .



Step 7: Using the same cookie cutter you used to cut out your cookies, cut your textured fondant and position them on your cookies using a damp brush .



Step 8: Color and roll out the remaining 10% of your fondant to a thickness of about 2 mm and using your daisy plungers, cut out flower shapes of two different sizes (small and medium). Then using a damp brush, stick them on your cookies as shown below !



Step 9: Finally add a silver sugar pearl in the center (as usual using a damp brush to make the fondant become sticky) and voila !









Step 10: Seal your cookies individually in small plastic bags for longer conservation and freshness .



Step 11: Get your favorite cookie bags ! (I purchase all my cookie bags on Ebay )



Add your special touch !







You may also try with other colors and flavors ..






Pack them together with banana muffins (recipe here) and Cappuccino sachets ! This will be a great gift for your loved ones, especially in these cold winter nights ...



Another special way of saying "Have a great evening !"...



Enjoy with a nice movie on these cold winter nights ...





THANK YOU FOR WATCHING !...



' Textured chocolate cookies! ' - Added on:
3 July 2016

More Making-Of to come soon !

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