226gunsalted butter, softened(8oz / 1 cup / 2 sticks)
100ggranulated sugar(½ cup / 3 ½ oz)
2teaspoonsmilk
1 ½teaspoonsvanilla extract
225gplain flour (all-purp flour)(1 ¾ cups / 8oz)
70gcornflour (US cornstarch)(½ cup / 2 ½oz)
Optional decoration
100gdark chocolate (semi-sweet chocolate), finely chopped (3 ½ oz)
sprinkles
For best results, always weigh ingredients where a weight is provided
Equipment
stand mixer or electric beater
2 Baking sheets.
Piping bag with open start tip
Instructions
Preheat the oven to 180C (160C fan forced) / 350F. Line 2 large baking sheets with baking paper.
In a medium bowl, whisk together the flour and cornflour so they're evenly dispersed. Set aside.
Using a stand mixer with a paddle attachment or hand held electric beater, beat together the butter, sugar and milk until very pale and creamy. Scrape down the sides and bottom of the bowl a couple of times throughout with a silicone spatula.
Beat in the vanilla.
Add the flour beating on low until it's incorporated. Just pulse to start so that it doesn’t fly up out of the bowl.
Transfer the dough to a large piping bag with a large open star tip.
Pipe the dough into rosettes about 4cm/ 1 ½ inches wide or so, about 2 inches apart on the prepared pan. You will need to apply firm pressure to the piping as it’s a stiff dough.
Chill for 30 minutes in the fridge.
Bake for 12-14 inutes until just starting to brown on the edges. Let them cool on the baking tray for a few minutes, then use a spatula to help move the delicate cookies to a wire rack to cool comoletely.
Place 3/4 of the chocolate into a microwave safe bowl and melt in 30 second increments stirring really well between each burst. Alternately, melt it in a medium bowl over a small saucepan of simmering water making sure the bowl doesn’t touch the water. Either way, make sure it’s only just melted so that it doesn’t overheat. Add the remaining chocolate and stir off the heat until fully melted in.
Dip one side of the cookies into the chocolate then rest on a wire rack. Sprinkle over the sprinkles if using then leave to set.
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Notes
Feel free to add a pinch of salt to intensify the buttery flavour.
Optional flavour: Add ½ to 1 teaspoon of almon extract for an almond flavour.
Nutrition details are approximate only and do not include the optional decorations - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.