Butter me up, dip me in chocolate and try stopping at one.
These little beauties smell sooo good baking, they’ll have everyone sniffing around your kitchen. A little swirl, a cheeky chocolate dip… go on, get your piping bag out.
Makes approximately 14–15 cookies
Ingredients
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100g unsalted butter, at room temperature
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50g pure icing sugar
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2 egg yolks
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1 tsp vanilla extract - tbh, just measure this with your heart!
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¼ tsp salt
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200g plain flour
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150g dark chocolate
Method
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Butter me up. Mix the butter and icing sugar together until pale. Looking good already, darling.
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Bring in the yolks. Add the egg yolks, vanilla extract and salt, then mix until combined.
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Easy does it. Add the plain flour and mix until just combined. No need to get carried away—we’re making cookies, not training for the Olympics.
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Time to show off your curves. Using a piping bag fitted with a star nozzle, pipe onto a baking tray lined with baking paper. Allow for baking spread so at least 3cm to 4 4cm between each biscuit. Choose any pattern you fancy—I piped mine into lengths of 6–7cm. You should get approximately 14–15 biscuits.
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Things are heating up. Bake in a preheated oven at 180°C / 160°C fan forced for about 14 minutes. Enjoy that gorgeous smell while they do their thing.
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Cool your jets. Leave the cookies to cool completely on the tray. Hands off, gorgeous as they are delicate when warm!
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A little skinny dip. Melt the dark chocolate, dip half of each cookie into it, then leave until the chocolate has set. Just enough chocolate to keep things deliciously tempting. Want to up your game? Add some pistachio slivers or almond slices as an extra garnish, after all, if you are Moreish, you are extra!
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Keep your beauties tucked away. Store in an airtight container for up to 10 days or freeze for up to 3 months.
Enjoy! One for you, one for me… who are we kidding? Both for me!
