Thin Mints | How to bake Cookies | Sanjeev Kapoor Khazana

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THIN MINTS

Ingredients

108 grams refined flour (maida)
1 teaspoon baking powder
100 grams cocoa powder
80 grams castor sugar
80 grams butter
2 eggs
100 grams dark chocolate
100 grams dark chocolate, chopped
Colourful sprinklers, to garnish

Method

1. Sift refined flour, baking powder and cocoa powder into a
bowl.
2. Beat castor sugar and butter in another bowl with an electric
beater till light and fluffy.
3. Add eggs, one at time, and continue to beat till the mixture is
light and fluffy.
4. Melt hundred grams of chocolate in a microwave. Allow to
cool and add to the egg mixture. Fold in with a spatula.
5. Add half the chopped chocolate to the flour mixture and mix
well.
6. Add the flour mixture, little by little, to the butter-sugar mixture
and fold in well. Refrigerate for thirty five to forty minutes.
7. Preheat the oven to 180º C.
8. Dust some flour on the worktop. Take a portion of the cookie
dough and roll out into a thin sheet.
9. Cut with a cookie cutter. Arrange them on a baking tray. Bake
in the preheated oven for fifteen minutes.
10. Melt the remaining chopped chocolate in the microwave. Dip
the cookies in the melted chocolate and sprinkle the sprinklers
on top.
11. Arrange them on a serving plate and serve immediately.

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Cuisine - Fusion

Course - Desserts

Dish - Desserts