Ingredients:
- 113g very soft unsalted butter
- 32g icing sugar
- 1/4 teaspoon vanilla extract
- 16g cornflour
- 96g plain flour
- pinch of salt
- 50g dark chocolate, chopped
- 50g white chocolate, chopped
Method:
- Preheat oven to 180°C/350°F.
- Using a stand mixer fitted with the whisk attachment, cream the butter, sugar, and vanilla extract until very creamy.
- Gradually beat in the cornflour and plain flour. Continue to beat the batter until it is very light and fluffy.
- Transfer batter to a piping bag fitted with an open star tip piping nozzle.
- On a lined baking tray, pipe individual dots of batter next to one another in circular or square shapes, leaving a space in the middle.
- Transfer to oven and bake until cookies turn light golden brown, keep a careful eye on the cookies as they won’t take long to cook.
- Let cookies cool completely on the tray, then transfer them to a cooling rack. Be careful when transferring them as they are fragile and can fall apart if you transfer them too soon.
- Melt the dark chocolate in a glass bowl over a pan of simmering water. Transfer to a piping bag. Repeat for white chocolate and transfer to a separate piping bag.
- Snip the tip off each piping bag containing the melted white and dark chocolate.
- Fill the middle of each cookie with enough melted dark chocolate to fill the space. Immediately drop three small dots of white chocolate on the melted dark chocolate. Using a toothpick, swirl each dot of white chocolate through the dark chocolate to create a pattern. Do not over swirl.
- Allow chocolate to cool and harden.
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