Spiderweb-shaped Halloween cookies
Ingredients · Servings 6
- 250g Wheat Flour
- 125g Unsalted Butter
- 100g Powdered sugar
- 1 piece(s) Egg white(s)
- 1 tsp vanilla extract
- 1 sachet(s) Baking powder
- 100g Nestlé Dark Chocolate Chips
- 100g Dark Chocolate
- 5 cl Heavy liquid cream
- 50g Icing sugar
- 2 tbsp semi-skimmed milk
Method · 32 min
- Preheat your oven to 180°C (350°F). From the start, prepare one or two baking sheets by lining them with parchment paper. Take the butter out of the refrigerator a little while beforehand if it's still too firm, so it's easier to work with. Measure all the ingredients to save time and ensure a smooth mixture from beginning to end.
- In a large bowl, work the softened butter and powdered sugar together using a spatula or whisk. You should obtain a smooth, homogeneous, and slightly creamy texture. This step helps give the cookies a soft and even base. Be sure to thoroughly crush any small pieces of butter to avoid lumps.
- Add the egg white and vanilla extract to the previous mixture. Stir thoroughly until smooth and evenly combined. The egg white will help the dough hold its shape, while the vanilla will delicately flavor the cookies. Take your time to fully incorporate the liquids to ensure a balanced batter.
- Pour the wheat flour and baking powder into the mixing bowl, preferably in several additions to facilitate mixing. Work the dough gently, just enough to incorporate the flour. You should obtain a soft, not runny dough that is thick enough to form even mounds. If necessary, finish with a spatula.
- Incorporate the dark chocolate chips into the dough, distributing them evenly. Mix gently so as not to overmix. This even distribution ensures that each cookie has chocolate. If the dough seems very soft, you can let it rest for a few minutes to make it easier to shape.
- Scoop portions of dough with a spoon and place them on the prepared baking sheets, spacing them well apart. Flatten them slightly with the back of the spoon or your clean fingers, as the dough will spread during baking. Try to keep them a consistent size for evenly baked cookies.
- Bake the cookies in a preheated oven for about 10 to 12 minutes, depending on their size and your oven's power. The edges should be lightly golden, while the centers can remain slightly soft. Once out of the oven, let them cool for a few minutes on the baking sheet before transferring them to a wire rack.
- While the cookies cool, heat the heavy cream in a small saucepan or for a few seconds in the microwave, without letting it boil. Pour it over the chopped dark chocolate, then stir until you have a smooth and glossy ganache. Let it cool slightly so it's pliable but not too runny.
- In a bowl, combine the icing sugar with the semi-skimmed milk. Stir until you have a smooth, lump-free white icing that's thick enough to draw clean lines. If it's too runny, add a little more icing sugar. If it's too thick, thin it with a few more drops of milk.
- Spread a little chocolate ganache on top of each cooled cookie. Using a piping bag, a paper cone, or a small spoon, pipe a spiral or several thin circles of white icing. Gently run the tip of a toothpick from the center outwards at regular intervals to create a spiderweb effect.
- Let the decorated cookies rest at room temperature until the ganache and icing have set. If you're in a hurry, chill them for a few minutes to help the decorations set faster. Then serve your spiderweb-style Halloween cookies as a snack or dessert, on a pretty plate for an even more festive touch.
6 pers.
334/pers.
Transform your kitchen into a workshop for little monsters with these spiderweb-style Halloween cookies! Flour, butter, dark chocolate, and chocolate chips come together to create tender and comforting cookies, perfect for autumn. The ganache and white icing decoration will delight young and old alike, capturing the festive spirit of October 31st. This easy recipe invites everyone to share a creative moment and take a bite out of tradition, for a snack that's as fun as it is spooky.
