Recipes
Date posted: 29/05/2023
Ingredients
| Everyday Favourites salted butter | 75g |
| Caster sugar | 50g |
| Brown sugar | 150g |
| Vanilla paste | 3g |
| Everyday Favourites plain flour | 225g |
| Callebaut cocoa powder | 25g |
| Everyday Favourites salt | 1g |
| Baking powder | 2g |
| Everyday Favourites free range medium egg | 1 |
| Callebaut Finest Belgian White Chocolate W2 | 40g |
| Callebaut Finest Belgian Milk Chocolate 823 | 40g |
| Callebaut Finest Belgian Dark Chocolate 811 | 40g |
| For the praline filling | |
| Callebaut Finest Belgian Milk Chocolate 823 | 80g |
| Callebaut hazelnut praline | 240g |
Method
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- Cream the butter and sugars together
- Add the vanilla, flour, cocoa powder, salt and baking powder and then mix
- Add the egg and bring to a dough
- Add the chocolate callets and mix into the dough
- Rest the dough in the fridge until ready for use
- To make the praline filling, melt 80g of 823 milk chocolate callets and stir through the hazelnut praline
- Stir well and then pipe into 25g circles
- Freeze for 1-2 hours
- Weigh the cookie dough into 90g pieces
- Squash the dough into a roughly round shape and place a circle of praline filling in the centre
- Squash the dough around the praline filling making sure there are no gaps
- Place the cookies onto a baking mat
- Bake in a pre-heated oven at 170°c for 8-10 minutes
- Allow to cool and then decorate by drizzling with melted milk chocolate and sprinkle over milk chocolate blossoms