Chocolate Mummy Sugar Cookies
Time
Prep: 20 minutes, Bake: 12 minutes
Contributed by
Aneka Reid
Serves
12
Method
- Preheat oven to 175ºC (fan-forced) and line baking trays with baking paper.
- For the cookies, combine pumpkin puree, maple syrup and vanilla in a bowl. Mix well.
- Add remaining cookie ingredients and mix to form a ball of dough. If the dough seems too wet or super sticky, add a gradual amount of almond meal (up to 1/4 cup) and combine.
- Lightly dust a large sheet of baking paper or a clean flat benchtop with buckwheat flour (or other gluten-free flour of choice). Using a rolling pin, roll a portion of cookie dough to 5-7mm thick.
- Cut shapes using a 'gingerbread man' cookie cutter and use a spatula to carefully transfer to the lined baking trays.
- Collect and re-roll the dough, repeating this cutting process until all the cookie dough is used.
- Bake in the oven for approximately 12 minutes (the cookies should seem fairly crispy on the edges). Remove from oven and allow to cool completely before decorating.
- For the chocolate, mix coconut butter, cacao butter and maple syrup in a bowl until well combined. This will create a runny liquid chocolate.
- Refrigerate the chocolate for 20-30 minutes, or until the mixture has cooled slightly and has begun to thicken. The goal is to still have a runny melted chocolate mixture, which is thick enough to coat and stick to the back of a spoon.
- Pour melted chocolate into a piping bag with a small hole at the tip. Drizzle the white chocolate across the cookies to make the bodies look like mini mummies.
- Place in the fridge for at least 30 minutes until the chocolate has set.
- Serve and enjoy!
