A two-textured recipe prepared by dipping half of plain buttery cookies into dark chocolate. The harmony of the crisp cookie with the soft chocolate adds an elegant touch to tea time.
Beat the butter with the sugar and add the egg; sift in the flour and baking powder and knead.
Pinch off small balls of dough, flatten them lightly and arrange on the tray, then bake in a preheated oven until the edges turn lightly colored.
Melt the chopped dark chocolate over a double boiler on low heat until smooth.
Dip half of each cooled cookie into the melted chocolate and let set at room temperature on parchment paper.
Allergen: contains wheat (gluten), egg, dairy products. Important: Melt the chocolate over a bain-marie on low heat; if melted directly over high heat, the chocolate will turn grainy and dull-looking.
Let the chocolate-dipped cookies harden on paper at room temperature; putting them in the refrigerator can reduce their shine.
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