Valentine’s Day is all about making sweet memories & cherish the togetherness with your loved one/s. Wake your valentine up with these heavenly delicious chocolate dipped cookies served with steaming cup of tea.
| Time: 30 minutes
Serves: Makes 40-50 cookies
11/2 cups self-raising flour
100g soft butter
3/4 cup granulated sugar
1 egg (whisked)
1 teaspoon vanilla essence
50g milk chocolate, roughly chopped
50g dark chocolate (70% cocoa), roughly chopped
1/2 cup finely chopped almonds
1/2 cup chocolate curls or grated chocolate
2 tablespoons edible hearts or any other icing decoration of your choice
Mix butter & sugar in a large bowl using a spoon or electric whisk.
Add the whisked egg to the butter-sugar mixture. Mix well.
Sieve the flour add it to the mixture. Mix well. Apply little oil to your hands and knead this mixture into a dough.
Keep the dough in a bowl and cover it. Keep it in the freezer for 10 minutes to chill it. This will make the dough less sticky and easy to handle.
Divide the dough into 3 equal portions and roll each portion into a ball.
Take a dough ball and roll out into a 3mm thick disc on a lightly floured surface. Cut out heart-shaped cookies using a cookie cutter. Place on baking sheets. Repeat the same process for the other 2 dough balls.
Bake at 180°C for 10-12 minutes or until edges are golden brown. Let them cool on the baking sheet for 5 minutes and then remove to wire racks to let them cool completely.
Combine the milk & dark chocolate in a microwavable bowl. Heat in the microwave for 30 seconds. Stir well till the entire chocolate has melted and looks smooth.
Pick a cookie and dip half of it into the melted chocolate. Hold it on top of the bowl for a few seconds so that the extra chocolate drips into the bowl. Place it on a dish lined with aluminium foil. Sprinkle the topping of your choice (chopped almonds/chocolate curls/edible hearts) immediately before the chocolate sets.
Repeat the same process for the remaining cookies. If the chocolate gets thickened or starts setting, heat it in the microwave for 10-20 seconds and stir well.
Let the cookies rest for 20 minutes or till the chocolate sets properly. Store them in an air-tight container.
If you haven’t got self-raising flour, just add 1+1/4 teaspoon baking powder & 1/4 teaspoon salt to plain flour, mix well and pass it through a sieve 2-3 times. Use it as a substitute for self-raising flour.
Leave some about 1 inch space between the cookies when you place them in a baking dish as they expand on baking.
Do not use melted butter in place of soft butter as that will change the texture of your cookies.