WHITE CHOCOLATE “CRACK” COOKIES
As I am currently fasting for religious reasons (another topic for another day) – I needed to get creative with some eggless baking. And since October is Breast Cancer Awareness month, I decided it would be a great opportunity to combine the two for such a great cause. I have already shared this newly tried recipe. If my husband and siblings are bias, my colleagues loved them too! Its super easy and quick to make!
Here’s what you will need:
2 ½ cups flour
½ cup sugar
½ teaspoon salt
1 cup unsalted butter, cubed
½ cup white chocolate, finely chopped
½ teaspoon almond extract
2 drops red (or purple) food colouring
1 ½ slabs of white chocolate for dipping
- Begin by preheating your oven to 170 degrees Celsius.
- In a large bowl, combine flour, sugar, and salt.
- Then slowly combine in the butter
- Continue until the mixture resembles fine crumbs. Stir in the chopped white chocolate, and almond extract. Add food colouring, if desired. Knead the mixture until it forms a ball. If the mixture is too dry and crumbly, use some milk to help bring it together.
- Shape the dough into 2cm balls. Place balls two inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten the balls to rounds.
- Bake for 10 to 12 minutes or until the centre’s are set. Allow to cool for about a minute on the cookie sheet, and then transfer to a wire rack to cool completely.
- In a double boiler, white one and a half slabs of white chocolate. Heat until the chocolate has melted.
- Dip half of each cookie into the chocolate. Ensure that you drip the excess chocolate off, otherwise it will clump and not dry neatly.
- Then dip the edge or sprinkle with edible decorations.
- Allow the cookies to cool on waxed paper until the chocolate is set.
I used some pink baking chocolate, in spirit of Breast Cancer Awareness Month.