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125g soft butter
125g caster sugar
2 free-range organic eggs, room temp.
1 teaspoon vanilla extract
350g (Zeeuwse) flour
¼ teaspoon baking powder
¼ teaspoon salt
Chocolate Ganache
50g Tony's milk chocolate, chopped
60ml double cream
Today we are reading Halloween books to the mini-monsters, a little early maybe but we want to prepare them in advance. To make the story come alive, we bake little ghost cookies. We stick them out with a tulip cookie cutter, but then upside down and we put a chocolate filling in it, delicious!
How to make the mini ghosts
Download the recipe and make the cookie dough, put it in the fridge overnight
Get the dough from the fridge.
Roll it to 1cm thickness.
Cut out tulips.
Place the cookies on waxed paper.
Cut eyes in half the cookies, with a straw.
Bake the cookies for 5 - 7 minutes.
Allow the cookies to cool on a wire rack and bake the rest.
Chop the milk chocolate finely.
Pour the cream into a saucepan.
Bring the cream to the boil.
Pour the cream over the chocolate.
Leave it alone for 2-3 minutes.
Then stir it firmly together and let the chocolate ganache cool until it has become a thick paste
Spread chocolate on whole cookies.
Press a cookie with eyes on top.
Let the chocolate set completely.
Make a white dot on the eyes.
Melt a small block of white chocolate and use a cocktail stick to make a dot on the eyes
Roll cheeks and mouths of pink fondant.
Plak ze op met gesmolten witte chocolade.
The little ghosts are almost to cute to eat, almost ... :))