Easter Cookies
8
100 min
15 min
Ingredients
For The Shortbread
- 300g plain flour
- 200g Stork Vegan Baking Block
- 100g golden caster sugar
- A few drops of water
For The Decoration
- 200g Novibloc Milk Chocolate
- Ready icing for piping
- Cookie cutters of your choice
Method
- To make the shortbread simply place the flour, Stork and sugar in the bowl of a food processor. Whizz briefly, adding a few drops of cold water, until the dough just comes together. Turn out of the bowl and knead very lightly to an even dough. Shape into a thick disc, cover and chill for at least 30 minutes.
- Dust your worktop with a little flour and roll out the dough to 1⁄2cm thick. Use your cutters to cut out biscuits, placing them on a lined baking tray with plenty of space between each. Lightly knead any leftover dough together and roll out to shape more biscuits. Chill for 30 minutes before baking.
- Preheat the oven to 160oC and bake the biscuits for 15 minutes or until they are just set and have turned a light golden colour. Carefully transfer to a cooling rack.
- Break up the chocolate of your choice and place in a glass bowl set over a pan of simmering water until melted.
- Once the biscuits are cool, simply dip into the chocolate. Place back onto the cooling rack and let chocolate harden before piping on the icing.
