Recipe

Chocolate Star Cookies

Chocolate Star Cookies
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Method

  • Step 1Pour your cream into a small saucepan and set over a medium heat until gently steaming and hot to the touch.
  • Step 2Add the chocolate and salt to the hot cream and allow to stand for 1 minute.
  • Step 3Stir the mixture until smooth, and set aside to cool and thicken slightly at room temperature while you make your biscuits.
  • Step 4In a large bowl, beat together the butter and sugar until pale and fluffy.
  • Step 5Add the egg and mix until evenly combined.
  • Step 6Add the flour and nutmeg and stir gently until combined and the mixture forms a stiff dough.
  • Step 7Tip the dough out onto a generously floured surface and knead softly for a few seconds until it is smooth all over.
  • Step 8Roll out the dough to about ½ a centimetre (or ¼ inch) in thickness.
  • Step 9Use a round biscuit cutter to stamp out as many rounds as you can from the sheet of dough. Carefully transfer the biscuit rounds to a greaseproof paper lined baking tray, you may need 2-3 trays in total.
  • Step 10Re-roll the scraps of dough to repeat until you have used as much of it as you can.
  • Step 11Use a small star-shaped cutter to stamp out star shapes from the centre half of the biscuit rounds, leaving the remaining half untouched.
  • Step 12Place your tray(s) of dough circles into the freezer for 20 minutes (if you can’t use a freezer, refrigerating for 45 minutes should do the job), meanwhile preheat your oven – 180 C / 160 C fan / 350 F / gas mark 4.
  • Step 13Once the biscuit rounds have chilled, bake them in the preheated oven for 9-10 minutes for soft and crumbly biscuits. If you prefer a crisper biscuit, bake for an extra 2-3 minutes.
  • Step 14Allow the biscuits to cool completely on their trays.
  • Step 15When cooled to room temperature, spread your slightly thickened ganache onto the full biscuit rounds before sandwiching them with the star-stamped biscuit rounds.
  • Step 16Enjoy!

Recipe by Kelly at Maverick Baking. For more of her makes and bakes visit Maverick Baking and follow Maverick Baking on Instagram

Ingredients

  • For the milk chocolate ganache
  • 300ml (1 ¼ cups) double or whipping cream
  • 250g (9 oz) milk chocolate pieces
  • Small pinch of salt
  • For the biscuits
  • 170g (11 tbsp) soft salted butter
  • 100g (½ cup) sugar
  • 1 large egg
  • 275g (2 ¼ cups) plain flour
  • Small pinch of nutmeg