Wednesday, 6 November 2013

Chocolate filled rabbit cookies

Well, I wanted to make some cute cookies for the christening so I found this page. It has so many cute things. So, I chose a recipe for petit-beurre cookies and then filled them with a ganache of my own. They turned out really nice and chocolatey because I maybe put a little too much filling. Perfect  with a cup of coffee and even better when you dip them in cold milk.

 Chocolate filled rabbit cookies

Petit-beurre cookies recipe:

200 g granulated sugar
200 g salted butter
125 ml milk
500 g flour
1 tsp baking powder

Ganache filling recipe:

100 ml whipping cream (35-36% fat)
200 g dark chocolate
3-4 tablespoons nutella
3 tablespoons confectioner’s sugar

Start by preparing the cookie dough. Put sugar, butter and milk in a medium saucepan, and melt, stirring until smooth. Let the mixture cool a bit.
Add flour and baking powder and stir until combined. Make two balls, wrap in cling film and leave in the fridge for at least 3 hours. (I left it overnight).
Preheat the oven to 180 ºC /350º F. Flour your work surface or use a silicon mat, and roll the dough to a very thin layer (max. 3 mm). Using a cookie cutter, cut out shapes and place them on a baking tray lined with paper parchment.
Bake for 8-10 minutes and let them cool.
Meanwhile prepare the ganache.
Cut the chocolate in small pieces and put it in a bowl. Add the nutella. Heat the cream in a small saucepan but don’t let it boil. Take it out of the heat when it is going to rise and pour it over the chocolate and the nutella. Stir with a spatula until the mixture becomes a dark chocolatey colour, add the sugar and stir until it dissolves. Let it cool and put it in the fridge for 1-2 hours.
Afterwards put the ganache in a piping bag or use a spoon or a butter knife, put filling on a cookie and cover with another one.
Gives 40 double cookies. I used 1+ ½ of the recipe and got 58 double cookies.

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