Ingredients
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11 1/4 tbsp butter, at room temperature
1 1/4 cup confectioners' sugar
1 tbsp ground cinnamon
1 tsp vanilla extract
2/3 cup all-purpose flour
2 tbsp cornstarch
1/2 tsp baking powder
7 oz dark chocolate melts
45 None edible sugar flowers, to decorate
Preparation
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Preheat oven to 350\u00b0F. Line 2 large baking sheets with parchment. Using an electric mixer, beat butter, sugar, cinnamon and vanilla in a medium bowl until light and creamy.
Sift flour, cornstarch, and baking powder over butter mixture. Add 2 tsp water. Stir until well combined. Form dough into a 1-inch-thick disc. Wrap in plastic; chill for 30 mins.
Roll dough out between 2 sheets of parchment to a thickness of 1/8 inch. Use a 2-inch round fluted pastry cutter to cut dough into 45 rounds. Place on prepared trays. Bake for 12-15 mins or until firm to touch. Cool on wire rack, then transfer to baking sheet lined with clean parchment or wax paper.
Place chocolate in small heatproof bowl over a saucepan of simmering water (don't let base of bowl touch water). Stir until chocolate is melted and smooth. Remove from heat. Dip each cookie halfway into melted chocolate. Place a flower on center of each cookie. Leave to set before serving.
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