Let’s fit one more recipe in before the end of the year shall we? I’ve been seeing so many beautiful holiday bakes over on Instagram lately, which has given me even more inspiration to get baking (not that I need much motivation in that department). Cookies and Christmas just go together perfectly!
This recipe was inspired by Donna Hay’s coconut jam hearts. I used her cookie dough recipe but added a chocolate ganache filling and used various Christmas cutters to create the shapes. It’s a fun and easy recipe to make but the end result is stunning. Serve them for tea time over the holidays or pop them in a box to gift to someone special. Don’t forget to have look at the cook’s notes before you start.
Wishing you and your loved ones a safe and happy Christmas! Don’t forget to tag me in your baking photos, and I look forward to sharing more recipes in the new year. Happy baking!
- the baking time is a guideline. Your cookies may need more or less time depending on the size so do keep an eye on them.
- it is worth taking an extra minute or two to get the chocolate chopped up finely as it will melt more easily when you’re making the ganache
- if it is a very hot day you can put the ganache in the fridge to speed up the cooling process. However, do keep checking it regularly as it will eventually solidify if left for too long.
FESTIVE CHOCOLATE & COCONUT COOKIES
For the cookies:
- 125g butter
- 100g light brown sugar
- 1 large egg
- 5ml (1 tsp) vanilla essence
- 215g flour
- 2.5ml (½ tsp) baking powder
- 50g desiccated coconut
- assorted cookie cutters
- icing sugar, for dusting
For the ganache:
- 100g milk or dark chocolate, finely chopped
- 50ml pouring cream
1.) Cream the butter and brown sugar for a few minutes until light and fluffy. Add the egg and vanilla and beat together.
2.) Sift in the flour and baking powder. Add the coconut and mix until just combined into a dough. Wrap in plastic and refrigerate for 30 minutes. While the dough is chilling preheat the oven to 170ºC and line a tray with baking paper.
3.) Lightly flour your work surface and roll out the dough. Cut out your desired shapes. If you are using more than one cutter make sure that there are pairs of two to match up later. Use a small cutter to create a cut out in half of the cookies.
4.) Arrange the cookies on the tray and bake for 12 minutes, or until the edges are starting to turn golden. Transfer to a cooling rack and set aside to cool completely.
5.) To make the ganache place the chopped chocolate in a small bowl. Heat the cream on the stove or in the microwave just until it starts to boil. Pour the cream over the chocolate and leave to stand for a minute. Whisk until smooth. Set aside to thicken to a spreading consistency.
6.) Arrange the cookies with cut outs on the tray and dust with icing sugar. Spread a teaspoon or two of ganache on the remaining cookies and sandwich each one together with it’s matching, sugar-dusted partner.