Domo Cookies 35p7
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cakecrumbs.livejournal.com
Domo Cookies Ingredients 125g butter, room temperature 3/4 cup (165g) firmly packed brown sugar 1 egg 1 ½ cups (225g) plain flour ¼ cup (35g) self raising flour 2 tbsp cocoa powder red food colouring [gel paste or powder] Filling and decoration 50g royal icing 100g (3.5 oz) dark chocolate, chopped 1 tbsp golden syrup or dark corn syrup 25g (1oz) unsalted butter, softened
Method 1. Beat butter and sugar in a medium bowl until light and fluffy. Beat in egg. 2. Stir in flour cocoa in two batches; knead dough on a lightly floured surface until smooth. Set aside 1/8 of the dough. Knead cocoa into the largest portion of dough, knead red food colouring into smallest portion of dough. 3. Roll chocolate dough between two sheets of baking paper until 4mm thick. Roll chocolate dough between two sheets of baking paper until 2mm thick so that Domo's mouth will be recessed. Refrigerate for 30 minutes. 4. Preheat oven to 180°C (160°C fan-forced). Grease or line a baking tray. 5. Cut dough into 6x10cm rectangles and transfer to baking tray. Round off the edges. Cut a small rectangular slit at the bottom of the dough for the legs and round off these edges too. Cut small rounds of dough and place them in the middle of the longest side for arms. •
C AK E C R U M B S . L I V E J O U R N AL . C O M
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F AC E B O O K . C O M / C AK E C R U M B S L J
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C AK E C R U M B S . D E V I AN T AR T . C O M •
cakecrumbs.livejournal.com 6. For half of the cookies, cut a small rectangle to make domo's mouth. Replace with the same size portion red dough, pressing gently to fill in the space. 7. Bake for 10-12 minutes, until just before edges begin to colour. Remove from oven and leave cookies to cool on trays for 10 minutes, then transfer to a wire rack to cool completely.
Fudge Melt chocolate over a double boiler; remove from heat and stir in golden syrup and butter until mixture is smooth.
Assembly 8. Spread a layer of fudge onto the mouthless portions of domo cookies. Place the other half on top of these and press gently together to sandwich the cookies together. 9. For domo's features, pipe the outline of the teeth using a small piping tip and stiff peak royal icing. Use a few drops of water to let down the icing, then use this to flood the teeth. 10. Reserve a tiny portion of the white icing, then dye the rest black. Use a 4mm piping tip to pipe domo's eyes. With the reserved white icing, create the highlights on domo's eyes. You may pipe these as well, however I found it easier to dip a toothpick into the icing then dot the highlights onto the eyes with it.
•
C AK E C R U M B S . L I V E J O U R N AL . C O M
•
F AC E B O O K . C O M / C AK E C R U M B S L J
•
C AK E C R U M B S . D E V I AN T AR T . C O M •
Domo Cookies Ingredients 125g butter, room temperature 3/4 cup (165g) firmly packed brown sugar 1 egg 1 ½ cups (225g) plain flour ¼ cup (35g) self raising flour 2 tbsp cocoa powder red food colouring [gel paste or powder] Filling and decoration 50g royal icing 100g (3.5 oz) dark chocolate, chopped 1 tbsp golden syrup or dark corn syrup 25g (1oz) unsalted butter, softened
Method 1. Beat butter and sugar in a medium bowl until light and fluffy. Beat in egg. 2. Stir in flour cocoa in two batches; knead dough on a lightly floured surface until smooth. Set aside 1/8 of the dough. Knead cocoa into the largest portion of dough, knead red food colouring into smallest portion of dough. 3. Roll chocolate dough between two sheets of baking paper until 4mm thick. Roll chocolate dough between two sheets of baking paper until 2mm thick so that Domo's mouth will be recessed. Refrigerate for 30 minutes. 4. Preheat oven to 180°C (160°C fan-forced). Grease or line a baking tray. 5. Cut dough into 6x10cm rectangles and transfer to baking tray. Round off the edges. Cut a small rectangular slit at the bottom of the dough for the legs and round off these edges too. Cut small rounds of dough and place them in the middle of the longest side for arms. •
C AK E C R U M B S . L I V E J O U R N AL . C O M
•
F AC E B O O K . C O M / C AK E C R U M B S L J
•
C AK E C R U M B S . D E V I AN T AR T . C O M •
cakecrumbs.livejournal.com 6. For half of the cookies, cut a small rectangle to make domo's mouth. Replace with the same size portion red dough, pressing gently to fill in the space. 7. Bake for 10-12 minutes, until just before edges begin to colour. Remove from oven and leave cookies to cool on trays for 10 minutes, then transfer to a wire rack to cool completely.
Fudge Melt chocolate over a double boiler; remove from heat and stir in golden syrup and butter until mixture is smooth.
Assembly 8. Spread a layer of fudge onto the mouthless portions of domo cookies. Place the other half on top of these and press gently together to sandwich the cookies together. 9. For domo's features, pipe the outline of the teeth using a small piping tip and stiff peak royal icing. Use a few drops of water to let down the icing, then use this to flood the teeth. 10. Reserve a tiny portion of the white icing, then dye the rest black. Use a 4mm piping tip to pipe domo's eyes. With the reserved white icing, create the highlights on domo's eyes. You may pipe these as well, however I found it easier to dip a toothpick into the icing then dot the highlights onto the eyes with it.
•
C AK E C R U M B S . L I V E J O U R N AL . C O M
•
F AC E B O O K . C O M / C AK E C R U M B S L J
•
C AK E C R U M B S . D E V I AN T AR T . C O M •
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