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Description
A spooky twist on a trending bake, these Halloween Black Forest Puddle Cookies feature a rich chocolate cookie filled with a decadent chocolate and cherry centre. Combining the classic flavours of Black Forest gateau in a soft-baked cookie format, they're perfect for adding a seasonal touch to bakery displays and Halloween treat ranges.
Ingredients
Method
- Preheat the oven to 180°C (160°C fan).
- Add the Sensation Mix (1kg) and butter (250g) to a mixing bowl.
- Mix on a slow speed until the butter is evenly incorporated and the mixture becomes crumbly.
- Add the syrup (60g) and gradually add the water (approximately 40g).
- Continue mixing until a smooth, uniform dough is formed. Avoid overmixing.
- Divide the dough into equal portions and roll into balls.
- Place onto lined baking trays, leaving space between each cookie to allow for spreading.
- Gently flatten each dough ball slightly with the palm of your hand and create an indent to create the puddle.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the tray for a few minutes before transferring to a wire rack to cool completely.
- Melt down the Coverdecor and add in Braun dessert paste and combine.
- Pour into the cookies then decorate with freeze dried raspberries and Dobla decorations (bat)
