Matchstick Cookies
Equipment
- Sieve
- Oven
- Rolling Pin
Ingredients
- 40 g unsalted butter room temperature
- 25 g icing sugar
- 15 g egg room temperature
- 77 g all-purpose flour + 13g corn starch or 90g cake flour
- 50 g semi-sweet chocolate chip or dark chocolate
Instructions
- In a bowl, combine softened unsalted butter and icing sugar. Whisk until combine and smooth.
- Add egg, half portion at a time, to the mixture. Whisk until combine before adding more.
- Sift all-purpose flour and corn starch (you can also sub with 90g cake flour instead) into the mixture. Mix until a dough is formed.
- Place the dough onto parchment paper. Roll it into a 3mm thick rectangle. The width is similar to the height of an actual matchstick (approx 4-5cm). Put it in the freezer for 30 minutes.
- Preheat the oven to 311°F (155°C). Line the baking sheet with parchment paper or a silicone baking mat.
- Boil water in a saucepan. Set aside.
- Remove the dough from the freezer. Use a sharp knife and cut the dough into small rectangles, just like a matchstick. Place them carefully onto the lined baking sheet.
- Bake for 12-15 minutes. These cookies won't change color so you can flip over the cookie carefully to see if it is fully cooked.
- While the cookies are baking, prepare the chocolate dipping sauce. In a medium mixing bowl, add semi-sweet (or dark) chocolate chips. If you are using chocolate blocks, make sure to chop beforehand. This allows the chocolate to melt easily.
- Melt the chocolate in a double boiler by placing the heat-resistant bowl on top of the saucepan (hot water). Stir often and watch it melt. Remove bowl from the heat once the chocolate is melted to prevent burning.
- Once the cookies are baked, transfer them to a cooling tray. Let it cool for 5 minutes.
- Dip one side of the cookies into the chocolate to create the "match head". Allow the chocolate to solidify. You can place it in the freezer for 5 minutes. Ready to serve.
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