Chocolate & Vanilla Lamb Cookies
Soft, buttery two-toned cookies shaped into the cutest little lambs, sandwiched with chocolate spread and finished with candy eyes: perfect for gifting or adding a playful touch to your bakes.
Ingredients :
Base dough
55g Unsalted butter (room temperature)
50g Icing sugar
14g Egg yolk
20g Almond flour
Vanilla dough
60g Cake flour
Cocoa dough
55g Cake flour
6g Cocoa powder
Filling & decoration
Chocolate spread of your choice
Candy eyes
Instruction:
1. Mix butter and icing sugar until smooth using a rubber spatula. Add egg yolk, then mix in almond flour until combined.
2. Divide the dough in half. Add cake flour (60g) to one half for the vanilla dough. Add cake flour (55g) and cocoa powder (6g) to the other half for the chocolate dough. Mix lightly until crumbly, then press together with your hands to form a dough.
3. Roll both doughs to about 3mm thickness and chill in the freezer for 15 minutes.
4. Cut out shapes using a daisy scallop cutter (approx 6-7cm). Use small fondant cutters or hand-shape extra dough to create the lamb features, alternating chocolate and vanilla dough for contrast. Remember to only cut out and add shapes to half cookies as the other side is to create a sandwich.
5. On a lined parchment baking sheet bake at 160°C for 12–15 minutes. Cool completely on a rack.
6. Sandwich with chocolate spread and decorate with candy eyes.