Wednesday, 21 November 2012

Recipe: Moustache cookie pops

Happy Movember everyone! If I was a dude, I would definitely be growing a badass tash this month. As it happens, I'm not a dude, but I did bake some moustache cookies - and now you can do the same.

Moustache cookie pops - as made by EJ
I found an awesome set of embossed moustache cookie cutters (called 'Munchstache' - genius), five different classic tashes, the imperial, the baron, the bristle brush, the woolford and (of course), the walrus. Being someone who is generally into a sense of uniformity and order, I chose to test my chocolate sugar cookie recipe just using the iconic 'imperial' tash, but will definitely be baking all five in the near future. The great thing about these embossed cookie cutters, is that the embossing beautifully decorates the cookie, eliminating the need to ice (although - icing does make pretty much everything better) -as long as you chill the cut shapes before you bake, they'll keep a nicely defined structure in the oven and won't spread too much.

These moustache cookie pops are great as an interactive party snack and if individually wrapped could be awesome quirky wedding favours.

This recipe makes approximately 16 chocolate moustache biscuits.

You will need...
100g butter - softened at room temperature
100g caster sugar
275g plain flour
1tsp vanilla extract
1bs milk
3tbs cocoa powder

16 traditional wooden lolly sticks

Pre-heat the oven to 190C

Cream the butter and sugar together in a bowl, gradually add the egg, vanilla extract and milk to smoothly combine.

Sift in the flour and cocoa powder and stir until combined into a workable dough.

Tear the dough into two balls, wrap and chill in the fridge for approx 20 minutes

Flour a work surface and roll out the dough until it's approximately 7-8mm thick. Cut out the tash shapes, embossing the design into the surface.

Arrange the moustache biscuits on a baking sheet on top of a chopping board, carefully insert a wooden lolly stick into each one.

The pre-baked moustaches
Place the chopping board with the assembled tashes into the fridge to chill for a further 10-15 minutes.

Then transfer the baking sheet from the chopping board onto your prepared oven. Bake the moustache lollies for 8-10 minutes.

When you remove them from the oven, leave on the baking tray to cool for a few minutes before transferring to a wire rack, agitating the biscuits too soon could cause them to crumble or lose their sticks.

Chocolate moustache cookie pops


1 comment:

  1. Those look awesome and delicious! What a brilliant way to celebrate Movember.