Festive Chocolate Stars | Easy Christmas Baking

I am sure that you would remember that I had used only one portion of the dough when I made the Gingerbread man cookies. This is what I made with the remaining portion. The kids wanted some chocolate cookies and since the dough was ready, I made these cute cookies.

As mentioned in a post before, I always have some chocolate frosting in the fridge, so I used it to give the chocolate touch and the kids were enthralled by the beauty of the cookies. I was so pleased that the kids admired my handiwork!!


I used half of the recipe below:
Makes 60 small stars

Whole wheat flour - 1 1/4 cups
Demerera sugar- 1/4 cup, tightly packed
Honey-1/4 cup
Unsalted butter, at room temperatures- 50 grams
Baking Soda- 1/2 teaspoon
Baking powder- 1/2 teaspoon
Salt- 1/4 teaspoon
Warm milk-as needed [ see note below]

Spice mix:

Cinnamon powder- 1/2 teaspoon
Black pepper powder- 1/4 teaspoon
Dry ginger powder- 3/4 teaspoon
Clove powder- 1/4 teaspoon
Grated nutmeg - 1/4 teaspoon

Cardamom powder- a large pinch


For the Royal Icing

Finely powdered sugar - 1/4 cup
Corn flour -3/4 teaspoon
Lemon juice - 1/2 teaspoon
Milk- 1-2 teaspoon / as needed
Red and green food colors - as needed

Chocolate frosting - as needed

Powder the sugar along with the spice powder and keep aside. In a bowl take the whole wheat flour and add the baking soda, baking powder, salt and mix well.



Cream butter with the sugar till nice and fluffy. Add honey and beat for a minute


 Now add the flour mixture into the butter mixture and form a smooth non sticky dough.I added a little warm milk to as the mixture was a bit dry. Maybe it was because I used whole wheat flour. So, when you make the dough see if it is ok or dry and then add milk if needed. Form a ball of the dough and cling wrap it and let it sit in the fridge for at least an hour


After an hour [two days later, as in my case!], take out a small portion of the dough and roll it out uniformly. If it is rolled too thick, the cookies will be chewy. If it is too thin, it will bake too fast and burn.Using a star shaped cookie cutter, punch out shapes.


Transfer them onto a baking sheet lined with parchment paper.Arrange the stars leaving a little space in between. Bake in a pre heated oven at 180 degree C for 10 minutes[see note below]. Once the bottom of the cookie is brown, remove from oven and place on a cooling rack and allow to cool completely. Repeat for the remaining dough.


For the royal icing, take the sugar, corn flour in a bowl and whisk well.



Add lemon juice and mix. Then add milk drop by drop to get a slightly thick yet flowing paste. Divide into three parts and add red and green food color to two of them.



Pack them into small cones which have a very small opening / nozzle. Pipe outlines with colors of your choice.Once it dries, spread a little of the frosting and decorate with colored sprinkles, sugar balls etc.


Note:
I have joined a group of friends in a baking event called Bake-a-thon.We will be posting baked goodies on Mondays, Wednesdays and Fridays all through December.Do take a look at what we all have baked!!

   

This is part of the Bake-a-thon 2016
 
An InLinkz Link-up

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