Snail Shell Cookie Recipe
Ingredients
175g butter
50g sugar
1 egg yolk
175g plain flour
1 tablespoon of Vanilla Syrup *
12 squares of milk chocolate
sprinkles
Method
Cream butter and sugar.
Beat in the egg yolk and vanilla syrup.
Stir in the flour to make a thick paste.
Put into an icing bag and pipe spirals of the batter onto a silicone cookie sheet on a baking tray.
Cook at GM4/180 deg for 15 minutes.
Remove from oven and cool on the baking sheet. (They are quite fragile when warm!)
Melt the chocolate in a microwave on medium setting for about 1 minute.
Drizzle over the cooled cookies.
Sprinkle over the sprinkles.
Using a cake slice lift the cookies onto a serving plate.
Using a cake slice lift the cookies onto a serving plate.
Also available is their Mulling Syrup containing a special blend of festive spices for making quick and easy mulled wine, cider or apple juice. Also great for drizzling over fruit, adding to gravy, making a Christmas spiced hot chocolate or coffee, adding to whipped cream or as a barbecue glaze. Perfect for Christmas and an excellent addition to a homemade hamper for a foodie friend or loved one! (£3.50 for 200ml bottle.) I will be featuring the Mulling Syrup in the run up to Christmas so watch this space!
Find out more and purchase these delicious gourmet syrups at www.selsleyherbandspice.com
I also received some of Aldi's National Baking Week ingredients range to make this recipe including Pantry flour (SR and plain), Pantry sugar (Caster and granulated), Pantry tub of sprinkles, pantry Bicarbonate of Soda, Norpak spreadable butter, Merevale free range eggs, Digestives and Dairy Fine Chocolate.