Cookie dough dipped in chocolate

Makes 30-35

1 hour

Rating (2 ratings)


100 g butter
75 g Dansukker Brown Sugar
50 g Dansukker Light Muscovado Sugar
1 tsp Dansukker Vanilla Sugar
2 tbsp milk
150-180 g plain flour
30 g almonds
30 g hazelnuts

250 g dark chocolate


Whisk the butter, soft brown sugar, muscovado sugar and vanilla sugar in a bowl. Add the milk and the flour and beat together.

Chop the almonds and hazelnuts and add to the mixture. Leave to rest in the refrigerator for 30 minutes.

Roll the dough out on a floured surface to a thickness of 2 mm. Cut out hearts using a small heart-shaped cutter and place in the freezer for about 20 minutes.

Meanwhile, melt the dark chocolate. Remove the heart shapes. Dip in the chocolate and sprinkle with a little chopped nuts. Leave to set in the refrigerator.

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