Supplies
- Cookies
- 195 grams Plain Flour
- 1/4 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 110 grams Unsalted Butter, at room temperature
- 100 grams Caster Sugar
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- Ganache
- 100 grams 70 percent Chocolate
- 100 grams Double Cream
Steps
- Sift together your flour, salt & baking soda. Set to one side.
- Beat the butter and sugar in a bowl for about 3m, then add the egg and vanilla and beat again.
- Add the dough into a piping bag fitted with a small round tip nozzle. Pipe even stick shapes, about 8 centimeters long on to a non stick mat or parchment paper, leaving enough space between each one.
- Chill the ray of sticks in the fridge for 15m.
- Bake at 375C/190F to 7-8m or until a light golden brown. Allow to cool completely once cooked.
- To make the chocolate dip, chop the chocolate as finely as possible and then heat the cream until it just reaches a boil. Pour the cream over the chocolate and allow it to sit for 2m before whisking to combine.
- Pour the chocolate into your serving pot and allow to cool to thicken.
- Dip and enjoy!