COOKIE BOUQUET
BY PRUDENCE ROGERS
Delicious heart-shaped cookies, baked on sticks then dipped in chocolate, can be tied together to make a beautiful sweet bouquet for a Valentine’s Day treat.
Time: 1 hour
Difficulty: Easy peasy
You Will Need
Heart-shaped cookie tin
Batch of cookie dough
Oven-proof cookie sticks
Vegetable oil spray
Dark cocoa and white candy melts
Chocolate transfer sheets
White chocolate and mini red heart sprinkles
Patterned ribbons
1. Lightly spray the tin with vegetable oil spray. Pat cookie dough into each heart shape until about 3mm (1⁄8in) below the edge. Insert cookie sticks in the indentations up to the marker line (about 5cm/2in). Bake at 180°C/350°F for about 15 minutes until firm to touch and golden brown. Allow to cool.
2. Prepare the candy melts following the manufacturer’s instructions. Cover the cookies by pouring the candy melts all over; tap off the excess and place onto greaseproof paper.
3. Before the chocolate sets, cut a piece of chocolate transfer sheet to roughly the same size as the cookie and lay on top. Press down gently all over and set aside. When the chocolate has set hard, peel off the backing sheet, leaving the design on the cookie. For a variation, before the chocolate sets, sprinkle white chocolate flakes or red heart sprinkles over the cookie. Leave to set. This looks best if there is a good contrast.
4. Cut lengths of patterned ribbons to approx 30cm (12in). Tie the ribbons around the cookie sticks at the base of the hearts. Trim the ends of the ribbon at an angle with scissors.