chocolate whirls
Delicately shaped chocolate swirl cookies.
Ingredients
unsalted butter (for cookies) (softened)
225 g (8 oz)
powdered sugar (for cookies)
50 g (2 oz)
dark chocolate (for cookies) (melted)
25 g (1 oz)
cake flour
225 g (8 oz)
Dutch-process cocoa powder
2 tbsp
cornstarch
3 tbsp
unsalted butter (for filling)
50 g (2 oz)
powdered sugar (for filling)
190 g (6 3/4 oz)
dark chocolate (for filling) (melted)
25 g (1 oz)
powdered sugar (for dusting)
2 tbsp
Instructions
1
Make cookie dough
Beat the butter and powdered sugar until light and fluffy, then add the melted chocolate. Sift in the flour, cocoa powder, and cornstarch, and mix until a smooth dough forms.
2
Pipe and bake
Use a 1.5cm piping tip to pipe 5cm rose-shaped cookies, spacing them 5cm apart on a nonstick baking sheet. Bake at 175°C for 10-12 minutes until golden brown.
3
Make filling
Beat the butter and powdered sugar until fluffy, then add the melted chocolate.
4
Assemble
Spread the filling on the bottom of half the cookies, sandwich with the remaining cookies, and dust the tops with powdered sugar.
