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Witch's hat cookies

  • 1:30 Prep
  • 0:15 Cook
  • Makes 12
  • Advanced

Ingredients

  • 2/3 cup plain flour
  • 1/4 cup firmly packed brown sugar
  • 2 tablespoons cocoa powder
  • 60g butter, chopped
  • 1 egg yolk
  • 375g NESTLÉ BAKERS' CHOICE Milk Choc Melts, melted
  • 12 mini ice-cream cones
  • 1/3 cup M&Ms minis

Method

  • 1
    Process flour, sugar, cocoa and butter until mixture resembles fine breadcrumbs. Add egg yolk. Process until dough just comes together, adding 2 teaspoons of cold water if necessary. Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap. Refrigerate for 30 minutes.
  • 2
    Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper. Roll out pastry between 2 sheets of baking paper until 5mm thick. Using a 5.5cm cutter, cut 12 rounds from dough. Place rounds, 3cm apart, on prepared trays. Refrigerate for 10 minutes.
  • 3
    Bake for 10 to 12 minutes or until light golden. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely.
  • 4
    Line a tray with baking paper. Using a small pastry brush, spread a little melted chocolate onto the top of 1 biscuit. Working quickly, dip the outside of 1 cone into chocolate, turning to coat all over. Stick the cone onto the biscuit. Place onto prepared tray. Working quickly, decorate cone with M&Ms. Repeat with remaining biscuits, melted chocolate, ice-cream cones and M&Ms. Refrigerate for 20 minutes or until set. Tie ribbon around base of each hat. Serve.

Source: taste.com.au

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