Love is in the air. Not only is it valentine's day soon but today is the marriage anniversary of a very special friend and a top notch food blogger Antara. I dedicate this recipe to Antara and all the love birds. Whatever is the occasion a little bit of love never fails. So put on your baking hat and get started
1 1/3 cup all purpose flour
1/4 cup butter at room temperature
1/4 cup vegetable shortening/dalda
1 teaspoon vanilla essence
1/4 cup milk
1 teaspoon lemon juice
1/2 teaspoon baking soda
1/2 cup fine brown sugar or plain sugar
1 cup chopped chocolates for the chocolate cover on the cookies
- Preheat oven at 180 C. Add the milk and the lemon juice and let it sit till the milk separates to form butter milk. In a mixing bowl add all the ingredients except for the chocolate. Slowly knead the cookie dough adding the butter milk. Wrap the dough in a plastic foil and refrigerate it in the fridge for at least 5-10 minutes.
- Flour the surface where you will be rolling the dough.Roll the dough depending on how thick or thin you like your cookies. But do keep in mind that the cookies will rise a little bit when you bake. Cover your baking tray with baking paper.Dip a heart shaped cookie cutter in flour and start cutting the cookies and placing them in the tray. Once you get the maximum number of cookies from the dough, roll the dough again and cut the cookies. Bake the cookies for 10-15 minutes. Once done take them out of the oven and let them cool for at least 15 minutes in a cooling rack before dipping them in chocolate.
- Place the chopped chocolate's into a glass bowl and microwave for less then a minute,approximately 70-80 seconds. Chocolates easily burn so make sure they are not overheated. At this stage, most of the chocolate chunks should melt. Take a spoon and start stirring wild the melted chocolate. This way the rest of the unmelted chunks will dissolve. If it doesn't then reheat for a couple of seconds to get the perfect melted chocolate sauce.Cover a tray with baking sheet. Submerge the cookie's in the chocolate sauce one at a time. Use a fork to remove the cookies from the sauce. Tap the cookies to the side of the bowl to remove any excess chocolate and place them in the baking sheet. Repeat the process until all the cookies are covered in the sauce.
- Use your imagination to decorate the cookies for e.g.: I dusted mine with some dessicated coconut. Keep them plain if you want to. Refrigerate the cookies in the fridge for approximately 30 minutes and it is ready for munching.