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Triple Chocolate Fudge Cookies

Triple Chocolate Fudge Cookies

Recipe Submitted By: bakingmad

This scrummy recipe, was submitted by Liz Randall author of http://tastygorgeous.com/ as part of our Valentine's Day blogger competition 2012. We hope you adore her recipe as much as we did!

Preparation Time	20 minutes
Baking Time	15 minutes
Portions	16
Skill Level	Easy
Average Rating

Triple Chocolate Fudge Cookies Ingredients

175 grams	Butter (unsalted)
100 grams	Golden Caster Sugar (Billington's)
50 grams	Light Muscovado Sugar (Billington's)
2	Egg Yolk (medium)
25 grams	Ground Rice
1 tsp	Almond Extract (Nielsen-Massey)
25 grams	Dark Chocolate (Silver Spoon Create) (chopped)
50 grams	White Chocolate (Silver Spoon Create) (chopped)
75 grams	Milk Chocolate (Silver Spoon Create)
75 grams	Fudge Pieces
200 grams	Self Raising White Flour (Allinson Nature Friendly)
1 tbsp	Milk

Additional Ingredients

To decorate

	Ready Rolled White Icing (Silver Spoon Create)
	Red Food Colouring
	Sprinkles
	Chocolate Flavoured Strands
	White Chocolate Letters and Numbers (Silver Spoon Create)
pinch	Icing Sugar (Silver Spoon Homegrown)

This recipe uses

How to make Triple Chocolate Fudge Cookies

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat the oven to 160°C/ Gas Mark 3 and line two baking sheets with parchment.
Cream together the butter and sugars until light and fluffy.
Add the eggs and almond extract.
Now stir in the ground rice, chocolate, fudge and lastly the flour until combined. TIP: you might need to get your hands in at this point and add a splash of milk if the dough seems dry.
Set aside the dough, cover with cling film and chill for 20-30 minutes.
Place the chilled dough between two sheets of clingfilm and roll out to about 1/8th of an inch thick. Then cut out heart shapes using a cutter or template and knife.
Bake the cookies for 15-18 minutes until light golden brown.
Remove from the oven and quickly use the same cutter or a knife to re-shape the cookies into perfect hearts.
Transfer to a wire rack and leave to cool.
When completely cool, decorate using red dye to colour the icing or a selection of sprinkles.

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