Cookie Recipes - Drizzled Chocolate Fingers 

 

Ingredients

• 1 cup/150 g all-purpose/plain flour

• 1/2 cup/75 g cornstarch/corn flour

• 1/8 tsp salt

• 3/4 cup/180 g butter, softened

• 1/3 cup/50 g confectioners'/Icing sugar

• 1/2 tsp vanilla extract/essence

• 2 oz/50 g semisweet/dark chocolate, coarsely chopped

• 2 oz/50 g white chocolate, coarsely chopped

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Method:

1. Preheat the oven to 350°F/180°C/gas 4. Line two cookie sheets with parchment paper.

2. Sift the flour, cornstarch, and salt into a medium bowl. Beat the butter, confectioners' sugar, and vanilla in a large bowl with an electric mixer at high speed until creamy.

3. Mix in the dry ingredients. Fit the pastry bag with a 1/2inch (1-cm) tip.

4. Fill the pastry bag, twist opening tightly closed, and squeeze out 3inch (8-cm) lines, spacing 2 inches (5 cm) apart on the prepared cookie sheets.

5. Bake for 12-15 minutes, or until just golden at the edges and firm to the touch. Transfer to racks to cool.

6. Melt the semisweet and white chocolate separately in double boilers over barely simmering water. Spoon the chocolates into separate small freezer bags and cut off tiny corners. 

7. Drizzle over the cookies in a decorative manner. Let stand for 30 minutes until set.