Mini Chocolate Cookie Boxes
Mini chocolate cookies with assorted decorations, ideal as tea-time treats or gifts.
Ingredients
cake flour
175 g
cocoa powder (unsweetened)
25 g
mixed spice
1 tsp
butter (cubed)
50 g
caster sugar (extra-fine)
115 g
egg
1
egg yolk
1
milk chocolate (for decoration)
150 g
white chocolate (for decoration)
150 g
dark chocolate (for decoration)
100 g
whole almonds or walnuts (for decoration)
cocoa powder (for decoration)
Instructions
1
Prepare the oven
Preheat the oven to 180°C (350°F, gas mark 4). Lightly grease two baking sheets.
2
Mix the dough
Place the flour, cocoa powder, mixed spice and butter in a food processor and blend until all the ingredients are fully combined. Add the sugar, egg and egg yolk and blend until the dough is smooth.
3
Shape the dough
Turn the dough out onto a work surface dusted with a little flour and knead gently. Divide the dough into two portions and roll each into a 33 cm (13 in) long strip between your palms.
4
Slice and chill
Cut each strip into 1 cm (½ in) thick slices. Place the slices on the prepared baking sheets, leaving a little space between them. Refrigerate for at least 30 minutes.
5
Bake
Bake for 10 minutes, until they puff up slightly. Transfer to a rack to cool completely.
6
Prepare the decorations
Place each type of chocolate in a separate bowl and melt over a double boiler (bain-marie).
7
Coat with milk chocolate
Divide the cookies into 6 batches. Using a fork, dip the first batch of cookies into the melted milk chocolate to coat them completely, then place on parchment paper. Dip half of the second batch into the milk chocolate and place on parchment paper.
8
Coat with white chocolate
Dip the next two batches into the melted white chocolate, one batch fully coated and the other only dipped halfway. Place on parchment paper.
9
Decorate the white and milk chocolate cookies
Pour the remaining white chocolate into a small plastic bag, push it to one corner, snip a small opening, and pipe thin white lines over the cookies coated in milk chocolate. Lightly dust the cookies coated in white chocolate with cocoa powder.
10
Decorate the dark chocolate cookies
Dip the remaining two batches into the melted dark chocolate, one batch fully coated with an almond or walnut pressed into each cookie, and the other batch dipped halfway. Refrigerate until ready to serve.
