Bat Cookies (Chocolate Sandwich Cookies)
Rich chocolate shortbread cookies cut into bat shapes. White candy eyes make the figures pop on a festive plate.
- Time
- 35 min
- Serving
- 209 kcal
- Ingredients
- ≈ $0.10
- Protein
- 3 g
Ingredients
- 1 Wheat flour 18 g
- 2 Cocoa powder 4 g
- 3 Butterpack 180 g ≈ $1.58 10 g
- 4 Brown sugar 10 g
- 5 Eggspack 10 pcs ≈ $1.93 0.1 pcs
- 6 Baking soda to taste
- 7 Salt to taste
- 8 Powdered sugar 5 g
- 9 Milk 2.5%pack 930 ml ≈ $0.88 2 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cream softened butter3 with granulated sugar and a pinch of salt.
Add the egg, then mix in flour, cocoa powder, and baking soda until a soft dough forms.
Roll the dough to ⅛-inch thickness and cut out bat shapes.
Transfer to a parchment-lined tray and bake at 350°F (180°C) for 10–12 minutes until edges are set.
Whisk powdered sugar with milk9 until smooth for a thick glaze.
Pipe white candy eyes onto cooled cookies and let the glaze set.
Tips
- Why it works
- Roll the dough thin (5 mm) so the cookies don't turn out flat and dry when baked. If it's thicker, the edges burn while the middle stays raw.
- Substitutions
- Instead of cocoa powder, use chocolate powder (4 g), but the dough will be thicker. Instead of cane sugar, use regular white sugar (10 g), but the taste will change slightly.
- Common mistakes
- If the glaze runs off the cookies, there's too much milk. Fix it by adding powdered sugar, 1 teaspoon at a time, until it's thick enough.
- Storing and reheating
- Keep in the fridge for 3 days in an airtight container. Warm in the microwave for 10 seconds so the glaze doesn't run.
- Serve with
- Serve with lemon tea or coffee on weekend mornings, when you want something festive but quick.
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