Cookie lollipops with printed chocolate
Cookie lollipops with printed chocolate (For 6 persons - 6 lollipops)
240g pastry flour
1g vanilla powder
80g icing sugar
5ml vanilla essence
6 natural (not the colored ones ) lollipop sticks
8.5cm circular cookie cutter
100g chocolate (Dark or white as per your preference ..)
1 chocolate transfer sheet (A4)
40g of Marzipan (Almond paste)
Sugar pearls (4mm)
Note: Chocolate transfer sheets are sheets made of acetate with cocoa butter printed onto them. I have not seen really the latter being sold in Mauritius but on Ebay, you have of all colors and designs !...
Step 1: In your mixing bowl, add you flour, icing sugar, salt and vanilla powder and mix well together
Step 2: Add in butter and mix well with your hands or mixer until you obtain a uniform pale yellow color then add in milk and vanilla essence
Step 3: Knead well until you obtain a non-sticky dough as below. Cover with cling film and chill for 20-30 minutes in the refrigerator (This will help for the following steps ..).
Step 4: Using your rolling pin, flatten your dough (thickness about 8mm-10mm) and using a 8.5cm circular cookie cutter (You may use any other of your choice , cut out your dough and place your cut dough on a non stick baking tray (or a lightly greased baking tray if you are not using the non-stick type )
Step 5: Get out your lollipop sticks
Step 6: Insert your lollipop sticks halfway inside your circular dough as below and bake in a preheated oven at 180 degrees Celsius for 15 minutes or until lightly golden brown
Step 7: Out of the oven ! Allow them to cool on a wire rack before starting with decoration ..
Step 8: Melt your chocolate using a double boiler. First boil the water and as soon as it starts boiling, turn off the heat and place your recipient containing your chocolate pieces on top. Remember, the recipient containing your chocolate should not touch the liquid/water in the recipient below.
Step 9: While your chocolate is melting, take out your chocolate transfer sheet/s
Step 10: Take the cookie cutter you used to cut your cookie lollipops as guide to cut your chocolate transfer sheet/s into square or circular shapes that would fit on your lollipops
Step 11: Using a wooden or silicon spatula (do not use any metal), stir your chocolate from time to time until it fully melts and becomes very smooth
Step 12: Once your chocolate is fully melted and is very smooth, spread some in the center of your cookie and leave a small space around the perimeter as below
Step 13: Then take your chocolate transfer sheet (side with printed cocoa butter facing downwards) and place it on your melted chocolate
Step 14: Press gently to distribute uniformly the melted chocolate on your cookie while ensuring that the whole surface in covered. Leaving the small space on the perimeter from step 12 will make it easier to control the spreading to avoid any overflow ..
Step 15: Repeat same steps 12-13-14 with all your cookies and then place them all in the refrigerator for 20 minutes for the chocolate to harden !...
Step 16: After 20 minutes in the refrigerator, take out your lollipop cookies and gently peel off the chocolate transfer sheet from the now hardened chocolate !
Step 17: Repeat same with all your other lollipop cookies !
hmmmm .. Yet it is not the time to eat them Proceed with next step
Step 18: Using your favorite cookie cutter/plunger (any flower shape), cut out some shapes out of Marzipan (almond paste) and stick them (using a small amount of water) in the center of your lollipop cookies
Step 19: Get your sugar pearls (you may also use the silver ones available in most supermarkets in Mauritius)
Step 20: Using again a small amount of water, stick your pearls in the center of your Marzipan flowers
Step 21: Add a small ribbon to make your lollipop sticks look more sexy ..
Step 22: Voila !...
Step 23: Enjoy... And mostly, do not forget to share and make others happy ..
Sexy lollipop cookies ...
Learn other techniques of decorating lollipop cookies by checking the napolitaine Mauricien recipe!
THANK YOU FOR WATCHING !...