19 July, 2015
C4K Chocolate Cutter Cookies
C4K Chocolate Cutter Cookies
Makes: approximately 120 mini cookies (yield depends on cookie cutter size)
Ingredients:
- 75g butter, softened
- 1/2 cup caster sugar
- 1 egg
- 1/2 teaspoon vanilla essence
- 3/4 cup plain flour
- 3/4 cup SR flour
- 1/2 teaspoon baking powder
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon milk
Method:
- Using electric beaters or mix master cream the butter and sugar until the butter is light and fluff.
- Add in the vanilla and the egg and beat for another minute until well combined.
- Add in both flours, cocoa and the baking powder gradually and beat on a low speed scraping down the sides to ensure the butter mix is being well combined.
- Lastly add in the milk and beat on medium speed for 1-2 minutes until the mix resembles clumpy wet sand.
- Turn the mixture out onto a sheet of baking paper and gently knead the mixture until it comes together to form a smooth ball of dough, separate the mixture into 2 or 3 sections to make it easier to work with. Loosely cover the un-used portions with some plastic wrap so they do not dry out.
- Place a piece of baking paper over the top of the dough you are working with and use a rolling pin on top of the baking paper to roll it out to the desired thickness, picture shown is about 2mm thick.
- Remove the top sheet of baking paper and place it on a baking tray.
- Use your cookie cutters of your choice across the entire rolled out section of dough and very gently transfer the cookies to the sheet on the baking tray. Knead the remaining dough and repeat the process of rolling out the dough between baking paper and cutting the cookies out and transferring to the baking sheet until all the dough is used.
- Place the baking tray in the fridge for 30 minutes to allow the cookies to cool, this is an important step as it helps give the cookies a crisp ness that kids love.
- Preheat the oven (again this is important due to the short cooking time) to 180 degrees Celsius and once oven is hot take the oven trays from the fridge and place them directly in the oven and cook the biscuits for 8 minutes. The cooking time will vary depending on the size and thickness of your cookies but 8 minutes is perfect for tiny teddy size.
Recipe Notes:
- Store in an airtight container or airtight bags for a maximum of 2 weeks
- This recipe is freezer friendly for the uncooked cookie dough.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.