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
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