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Cooking
Cocoa Star Cookies with Coconut Cream
· 12 servings
Mix the dry ingredients
Mix together the dry ingredients – flour, sugar, and cocoa. Tip the mixture onto a worktop or pastry board and make a well in the centre.
Add the wet ingredients
Crack the eggs into the well, then pour in the melted butter and vanilla essence.
Bring it together
Carefully work everything together, taking care at first that the 'wall' of flour doesn't collapse and let the butter run off the board.
Let it rest
Once the dough comes together, knead it for about 3 minutes, shape it into a ball, wrap it in plastic wrap, and chill it in the fridge to rest – ideally until the next day.
Getting ready to bake
About 4 hours before baking, take the dough out of the fridge to soften. Prepare the worktop and dust it lightly with flour.
Roll out the dough and cut out shapes
Divide the dough into 4 pieces and roll them out one by one to a thickness of about 3-5 mm, then cut out the shapes.
Bake
Arrange the cookies on a baking tray lined with parchment paper, leaving a little space between them (they won't spread or rise). Bake in a preheated oven at 180°C for about 8-10 minutes.
Make the filling
In a small saucepan, mix together the desiccated coconut, sugar, and hot milk. Cook over low heat, stirring constantly, for about 2 minutes.
Add the oil
Once everything comes together into a thicker mixture, stir in the coconut oil.
Blend and whip
Blend the filling briefly (so the coconut is nice and fine), then whip it for about 30 seconds.
Set up a water bath for the icing
Prepare a water bath: bring a pot of water to the boil. Put the chocolate and coconut oil in a second, smaller pot and melt it gently, stirring constantly.
Let it cool slightly
Remove the pot of chocolate from the water bath and set it aside to cool a little. The icing is ready.
Sandwich the cookies together
Using a knife, spread the coconut filling onto the stars (or other shapes) and press two together to sandwich.
Chill
Put the sandwiched cookies in the fridge for about 30 minutes.
Dip in chocolate
Once out of the fridge, dip the cookies in the chocolate icing. Chill again for about 30 minutes – at room temperature the icing sets more slowly because of the coconut oil.
Decorate
Once out of the fridge, you can finish decorating with a drizzle of white chocolate icing.