Crunching and full of flavor cookies dipped in a layer of sweet and light bitter chocolate all have beautiful, tempting appearance and are equally so delicious. Show your talent right away with just a few simple steps.
- Meizan margarine: 500 g
- Chocolate Ivory: 300 g
- Meadow Fresh Whipping Cream: 50 g
- Meizan cake flour: 500 g
- Icing sugar: 100 g
- Baking powder: 5 g
- Cocoa powder: 60 g
Prepare a baking tray with parchment paper on top or sweep it with a thin layer of margarine to make it non-stick. Preheat the oven at 190°C. Shred or cut chocolate into small pieces.
Use a hand mixer to whisk margarine until it becomes soft, then add in icing sugar and keep whisking until the margarine turns light yellow and soft whipped. Stir 250 gr of chocolate in a water bath until melted, let it cool for about 10 minutes. When the chocolate is cool down, add whipping cream in and mix well. Put the mixture of chocolate and whipping cream into the whipped margarine, whisk together with the hand mixer. Sift the wheat flour, baking powder and cocoa powder into the mixture, then mix well so that all ingredients are evenly blended.
Pour the mixture into the piping bag attached piping tips, pump the mixture on the baking tray. Put the tray in the oven and bake for 15-20 minutes until the cookies turn brown and crispy, take them out and let them cool down.
Put the remaining 50 g of chocolate in a small bowl, then place the chocolate bowl in a boiling water bath and stir until the chocolate melts. Dip the cookies in melted chocolate, then place them on a mesh tray for about 30 minutes to allow the chocolate to solidify.