CHOCOLATE BUTTER COOKIES

INGREDIENTS

• 250 g unsalted butter

• 130 g icing sugar

• ½ tsp vanilla extract

• 1 egg, lightly beaten

• 270 g cake flour

• 70 g cornstarch

• ⅛ tsp salt

• 20 g milk powder

• 225 g chocolate melts, for dipping

1. Cut the butter into cubes and allow it to soften.

2. In a large mixing bowl, cream the softened butter and icing sugar until smooth and fluffy.

3. Gradually add the lightly beaten egg while mixing, then add the vanilla extract and mix well.

4. Sift in the cake flour, cornstarch, and salt. Add the milk powder and mix gently with a spatula until a smooth dough forms.

5. Transfer the dough into a piping bag. Pipe swirl-shaped cookies onto a lined baking tray.

6. Refrigerate the piped cookies for 30 minutes.

7. Preheat the oven to 160°C convection or 180°C conventional.

8. Bake the chilled cookies for about 13 minutes, until lightly golden around the edges.

9. Allow the cookies to cool completely on a wire rack.

10. Melt the chocolate melts. Dip each cookie halfway into the melted chocolate.

11. Place the dipped cookies back onto the tray and refrigerate until the chocolate is completely set.

12. Serve and enjoy!