These fun little cookies are super quick and easy to make. Perfect to try out with the little ones over the holidays and enjoying with a relaxing afternoon cuppa!
Ingredients
- 125g Unsalted butter, softened
- 110g Caster sugar
- 1 Egg yolk
- 110g Lily O’Brien’s 70% Dark Belgian Chocolate (1 Share Bag) melted
- 150g Plain flour
- 25g Cocoa powder
Ganache topping
- 110g Lily O’Brien’s Creamy Caramel & Sea Salt Chocolate (1 Share Bag) roughly chopped
- 100ml Double cream
- 2 tbsp Caramel sprinkles
Method
- Preheat oven to 160°C. Place the butter and sugar in a food processor and process for 2 minutes or until pale and creamy.
- Add the egg yolk and chocolate and process until combined. Add the flour and cocoa and process until combined and mixture forms a ball. nbsp;
- Place the mixture in a bowl, cover with plastic wrap and refrigerate for 30 minutes, or until firm.
- Roll tablespoons of mixture into balls and place on 2 large baking trays lined with non-stick baking paper. Use your thumb or a small measuring spoon, to press an indent into the centre of each.
- Bake for 12–14 minutes. Allow to cool slightly on the trays before transferring to wire racks to cool completely.
- To make the ganache, place the chopped 110g Creamy Caramel & Sea Salt chocolate into a bowl then melt the double cream in a pan until bubbles start to appear on the surface. Pour the hot cream into the bowl over the chocolate and stir until the chocolate has melted and there are no lumps.
- Using a spoon, divide the chocolate ganache between cookies and sprinkle with caramel sprinkles.
For more easy baking recipes using Lily O'Brien's Chocolate visit our Chocolate Blog
