Toadstool Cookies
Welcome to a whimsical world of Mushroom Cookies, where tradition and creativity collide in delightful bites! These charming woodland mushrooms start with a soft, vanilla-kissed cookie foundation, crowned with chocolate caps for a touch of sweetness. With a rich history tracing back through generations in Eastern European traditions, these treats carry the legacy of old-world charm. And, of course, don't overlook the signature toadstool white spots – the enchanting finishing touch that adds a dash of whimsy to every bite. Join me as we embark on a magical adventure with these delightful goodies!
Ingredients:
For the Cookie Dough:
- 375 g all-purpose flour
- 175 g icing sugar
- 1.5 teaspoon (7.5g) baking powder
- 150 g unsalted butter (room temperature)
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla paste
For Decorating:
- 75 g dark chocolate
- 250 g white chocolate
- Red oil-based food coloring (for chocolate)
Instructions:
Making the Cookie Dough:
1. In a bowl, mix together flour, icing sugar, and baking powder. Set aside.
2. In a large bowl, cream the butter. Add the egg, egg yolk, and vanilla extract. Mix until well combined.
3. Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms. Finish kneading by hand gently. If it's too sticky, add a little flour until it's just right. (Generally I do not add anymore flour as it is just right unless you are using larger eggs).
4. Shape the dough into a disk, wrap it in plastic wrap, and chill in the fridge for at least 30 minutes.
5. Preheat your oven to 180°C and line two baking sheets with parchment paper.
6. Take the dough out of the fridge and divide it into two parts, with one slightly larger than the other. Set aside the smaller piece.
7. Divide the larger portion into balls weighing 20g each, rolling each into a smooth ball. Place them on the baking sheet about 1 inch apart and lightly flatten the bottoms. Bake for 10-12 minutes until the edges turn slightly golden brown.
8. While the first batch bakes, divide the smaller portion of dough to shape each into 5cm logs and approx 1cm width. Anything larger than 1.5cm the stalk will be too large as the cookies expands when baked. Place them on the baking sheet and set aside.
9. As you remove the first batch of cookies (mushroom caps) from the oven, place the second batch (stalks) in and bake for 8-10 minutes until golden brown on the bottom.
10. While the cookies are still warm, cut a small hole using a large star tip and make a deep enough hole for the stalk. Be warned, there will be a lot of cookie crumbs! Now the mushroom caps are ready.
Assembling the Mushroom Cookies:
1. Melt the dark chocolate in a heatproof bowl on a medium power for 30 second intervals until melted. Place the melted chocolate into a piping bag and set aside.
2. Melt the white chocolate in a heatproof bowl on a medium power for 30 second intervals until melted. Put a 2-3 tablespoon of white chocolate in a piping bag and set aside. With the remaining chocolate add a few drops of red oil food colouring and mix. Transfer into a smaller bowl as it will be easier for dipping cookies.
3. Pipe and fill dark chocolate into each cookie hole, now place each stalk vertically onto each cookie. Place the assembled mushroom cookies on a tray to chill for 15-20mins.
4. Take the chilled mushrooms out of the fridge and now start dipping the mushroom cap into the red chocolate. Place them on an egg carton and chill again for 30mins or until the red chocolate has hardened.
5. Take the chilled mushrooms out of the fridge to add the finishing touches by adding the cute signature white spots for the toadstool with the remaining white chocolate. Give them a final chill for about 1 hours until the chocolate hardens.
6. Please store in an airtight container and can be stored for 3 days. Enjoy!