Get ready to bake some tasty goodness.
Makes about 12 cookies
Here are the ingredients;
2 Sticks room temperature unsalted butter
¾ Cup confectioners sugar
1 tsp Vanilla extract
2 Cups all-purpose flour
½ tsp salt
1½ Cups hard toffee broken into pieces
½ Cup Dark chocolate
Witches hat cookie cutter
Chocolate transfer sheets
Preheat the oven to 325°
Break the toffee into bits, you’ll need 1½ cups of this good stuff. Click this & it will take you to the recipe for toffee
Put the butter, sugar, vanilla,flour and salt into a bowl
Combine in bowl, If you don’t want to use your hands use a wooden spoon. A mixer will quickly over beat the dough
I used a wooden spoon to stir in the toffee…… some of those bits are sharp!!
Tip the dough on to a 9 x 13 inch baking sheet lined with a silicon baking mat or parchment paper
Smouch down with your finger tips. Make sure to get it into the edges
Flatten and smooth with a rolling pin
Pop it in the oven and bake for about 25 minutes. Remove from the oven and leave to cool for about 10 minutes. Then cut around the edges and remove from the pan. I lift the edge of the silicon baking sheet and slide it the rest of the way
Now I cut out the cookies. You want the cookies to have rested and settled a little, but the still need to be warm.
There is a lot of unshaped cookie left over, I wouldn’t call it waste because it gets eaten, but if you wanted more you could try cutting the out before baking, but the dough will spread.
Leave to cool on a rack
Lay the transfer sheet rough textured side up
Melt the chocolate and pour a thick ribbon onto the transfer sheet
Spread the chocolate evenly with an offset spatula
Leave the chocolate until it is semi hard then use the cookies cutter to cut out the hat shape
Very gently peel away the chocolate around the hat. Place the chocolate hat somewhere safe
Turn the cookie over, you need to have the smoothest side of the cookie facing upwards, also the chocolate transfer sheet cut out will be the reverse of the cut out cookie
Drizzle more melted chocolate onto the cookie. You can use the scraps from the transfer sheet and remelt it
Smooth the chocolate on the cookie and delicately place the transfer sheet cut out onto it
Serve on a creepy plate