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May 31, 2022
All Choc-oholics rejoice! This delectable recipe is sure to indulge all chocolate cravings, as well as impressing whoever you are making it for. Want to take it to the next level? Use a Dough Cuts heart cookie cake template!
April 28, 2022
March 29, 2022
March 01, 2022
March 04, 2021
Ingredients
115g plain flour
10g cocoa powder
1tsp baking powder
40g creme fraiche
1 egg
80g Lindt Dessert Premium Dark Chocolate
120ml milk
butter
Chocolate Creme Filling (optional)
250ml milk
100g raw caster sugar
2 egg yolks
25g cornflour
vanilla bean paste
130g Lindt Excellence A Touch of Sea Salt
20g butter
Method
1. Combine dry ingredients in a mixing bowl
2. Add the creme fraiche and the egg
3. Create a smooth ganache by combining the milk and chocolate together
4. Place a non-stick frying pan over medium heat. Brush with a little butter and place about a tablespoon of batter on the pan to cook
5. When the batter starts to form bubbles on the top, flip it over and cook through
6. Transfer to a plate to cool
7. You can also get a little creative with the pancakes and try using one of our Easter cookie cutters to create fun pancake shapes.
Chocolate Creme Filling
1. Bring the milk and half the sugar to the boil
2. While waiting for the milk and sugar to boil, combine the egg yolks, corn flour, vanilla and remaining sugar
3. Add the egg yolk mixture into hot milk
4. Whisk and return to the heat, cooking until it forms a thick custard
5. Add the chocolate and butter
6. Mix until silky and smooth
7. Cover directly with cling wrap and cool fully
8. Fill the pancakes with the creme, stack them and serve with a little chocolate sauce
November 18, 2016
My daughter Emmy and I had fun this week practicing some Christmas baking. We used Donna Hay's chocolate cookie dough recipe and our 10.5cm deer with antlers cookie cutter.
The reindeer cookie cutter has quite detailed small features in the antlers and also embossed leg details. I found the key to cutting these cookies out was rolling the dough to about 4mm thick and CHILL IT. Chilling it made all the difference. Explaining to Emmy (who's 3) that we had to wait for the dough to be cold enough was the hardest part! Next time I will make the dough the night before, roll it out and chill in the fridge overnight between two sheets of baking paper.
I used a toothpick to help ease out the tricky parts of the cookies and the rest of the cookie came away easily. I also chilled in between each re-rolling of the dough and the longer it chilled the easier it was to work with.
Bake the cookies at 160 degrees celcius for 8-10 minutes. Remove from oven and wait 5 minutes before transferring to a cooling rack to cool completely.
We melted some dark chocolate in the microwave and dipped the reindeer legs in, popped onto baking paper and sprinkled with sea salt flakes. Cute and delicious!
We also made mini 3D gingerbread houses with the same dough and topped them with melted chocolate and salt flakes. Salted chocolate mini houses! Yum!
Happy baking!
Lisa & Emmy x