Choc-Chip Cookie Dippers
Makes 24
INGREDIENTS
1½ cups cake flour
1 tsp baking power
¼ tsp salt
¾ cup castor sugar
½ cup margarine, softened
1 egg
½ tsp vanilla essence
1½ slabs (120g) Aero Milk Chocolate, finely chopped
1 tsp coconut oil
METHOD
-
Preheat the oven to 170°C and line a large baking tray with baking paper.
-
Sift together the flour, baking powder and salt.
-
In a medium mixing bowl, cream together the sugar and softened butter until pale and fluffy using a handheld electric beater.
-
Beat in the egg, then add the dry ingredients and beat until well combined. Stir ½ cup of the chopped chocolate into the mixture.
-
Turn the cookie mixture out onto a lightly floured surface, knead until it comes together as a smooth dough, then shape into a square, wrap in plastic and refrigerate for 20-30 minutes.
-
Remove the cookie dough from the refrigerator, unwrap and place on a floured surface. Roll into a 1½ cm thick rectangle.
-
Use a sharp knife to slice the dough into equal rectangular fingers.
-
Place the cookie fingers onto the baking tray and freeze for 10-15 minutes.
-
Bake for 8-10 minutes, or until just starting to change to a light golden colour. Allow to cool completely.
-
Melt together the remaining Aero Milk Chocolate and coconut oil in the microwave, stirring every 20 seconds until melted.
-
Dip the bottom half of each cookie in the melted chocolate and allow to set on parchment paper.
-
When set, place in a gifting jar and suggest serving alongside a delicious hot chocolate as a cookie dipper and ENJOY!
Teabag Cookies
Makes 24
INGREDIENTS
1½ cups cake flour
1 tsp baking power
¼ tsp salt
¾ cup castor sugar
½ cup margarine, softened
1 egg
½ tsp vanilla essence
1½ slabs (120g) Aero Milk Chocolate, finely chopped
1 tsp coconut oil
METHOD:
-
Preheat the oven to 170°C and line a large baking tray with baking paper.
-
Sift together the flour, baking powder and salt.
-
In a medium mixing bowl, cream together the sugar and softened butter until pale and fluffy using a handheld electric beater.
-
Beat in the egg, then add the dry ingredients and beat until well combined.
-
Turn the cookie mixture out onto a lightly floured surface, knead slightly for 30 seconds until you have a smooth dough, then shape into a square, wrap in plastic and refrigerate for 20-30 minutes.
-
Remove the cookie dough from the refrigerator, unwrap and place on a floured surface. Roll into a 0.5-1cm thick rectangle. Use a sharp knife to cut equal rectangles from the cookie dough, measuring using a teabag.
-
Slice the two corners off one side of the rectangle and use a reusable straw to cut out a hole on one end.
-
Place the teabag-shaped cookies on the baking tray and freeze for 10-15 minutes.
-
Bake for 8-10 minutes or until just starting to change to a light golden colour. Remove from the oven and allow to cool completely.
-
Melt together the Aero Milk Chocolate and coconut oil in the microwave, stirring every 20 seconds until melted.
-
Dip the bottom half of each cookie in the melted chocolate and allow to set on parchment paper.
-
When set, loop a string through the teabag cookie, attach a tag with a note at the end and place in a transparent gift bag sealed with a ribbon. Suggest serving the cookies alongside a delicious cup of chai tea to ENJOY!
Heart-Shaped Cookies
Makes 24
INGREDIENTS
1½ cups cake flour
1 tsp baking power
¼ tsp salt
¾ cup castor sugar
½ cup margarine, softened
1 egg
½ tsp vanilla essence
1½ slabs (120g) Aero Milk Chocolate, finely chopped
1 tsp coconut oil
METHOD
-
Preheat the oven to 170°C and line a large baking tray with baking paper.
-
Sift together the flour, baking powder and salt.
-
In a medium mixing bowl, cream together the sugar and softened butter until pale and fluffy using a handheld electric beater.
-
Beat in the egg, then add the dry ingredients and beat until well combined.
-
Turn the cookie mixture out onto a lightly floured surface, knead slightly for 30 seconds until you have a smooth dough, then shape into a square, wrap in plastic and refrigerate for 20-30 minutes.
-
Remove the cookie dough from the refrigerator, unwrap and place on a floured surface. Roll into a 0.5-1cm thick rectangle. Use a heart-shaped template to cut out perfect heart cookies. For the cookies to be able to sit on the rim of a mug, cut a small slit into the bottom of each of the heart-shaped cookies.
-
Place the heart-shaped cookies on the baking tray and freeze for 10-15 minutes.
-
Bake for 8-10 minutes or until just starting to change to a light golden colour. Remove from the oven and allow to cool completely.
-
Melt together the Aero Milk Chocolate and coconut oil in the microwave, stirring every 20 seconds until melted.
-
Dip one half of each heart-shaped cookie in the melted chocolate and allow to set on parchment paper.
-
When set, place each cookie in a small cookie bag to gift, and suggest serving the cookie on the rim of a warm mug of coffee to ENJOY!