Mummy Cookie Dough Truffles

Ingredients

• For the Cookie Dough Truffles
• 100g Unsalted Butter, room temperature
• 50g Soft Light Brown Sugar
• 30g Caster Sugar
• 175g Plain Flour (heat treated)
• 2-3 Tablespoons Milk (I used Semi-Skimmed, but use your favourite!)
• 100g Chocolate Chips (Optional - Milk, White, and Dark choc all work!)
• ½ teaspoon Cinnamon (Optional)
• ½ teaspoon Mixed Spice (Optional)
• For Decoration
• 300g White Chocolate
• 30 edible eyes (I got mine from the brand Cake Décor, available in UK supermarkets!)

Method

• Heat treated Flour (*See recipe notes)

1. Pre-heat your oven to 160°C (320°F) standard / 160°C (320°F) fan. Line a baking tray with parchment paper and lay out your flour on the tray. Bake in the oven for 5-10 minutes, being careful to not brown the flour (If you have an instant-read thermometer test the flour in several places to make sure it has reached 75°C (160°F). If you get a lower reading just give the flour a little stir and cook for an additional couple of minutes and re-check!)
2. Leave the flour to cool for 30 minutes before making the cookie dough truffles.

• For the Cookie Dough Truffles

1. Cream the butter and two types of sugars together until light and fluffy.
2. Add the heat treated plain flour, spices, and chocolate chips (if using). Add 3 tablespoon of milk to loosen the mixture - do this a little at a time as you may not need it all (you should have a firm but sticky cookie dough).
3. Roll the cookie dough in to 15 balls and place on the lined baking tray. Freeze for 15 minutes.

• For Decoration

1. Melt the white chocolate in a double boiler (a heatproof bowl over a saucepan of boiling water) or in 20 second bursts in the micowave until smooth (use a deep but small microwave proof bowl).
2. Remove the cookie dough truffles from the freezer. Using two forks dip the truffles one by one in to the white chocolate. Gently roll the truffles around in the chocolate until fully coated, then lift them out using the forks, and give them a little shake to remove the excess chocolate. Once coated in chocolate add the truffles back to the baking tray.
3. Once all the cookie dough truffles are coated in white chocolate pop them back in the freezer for 5 minutes, then remove from the freezer and use a spoon to drizzle the remaining white chocolate over the top of each truffle to form the 'bandages', and finish by adding two eyes to each truffle!
4. Chill in the freezer or fridge until set, then enjoy!

Notes

• - These cookie dough truffles keep for up to 1 week stored in a refrigerated airtight container.
• - This cookie dough is safe raw due to the lack of eggs and the heat treated flour - yay! But please don't try to bake with it, it doesn't contain any raising agent and will result in sad cookies if baked!
• - *When heat treating the flour add extra to account for any flour lost while transferring from baking tray to bowl! Don't scrape any flour off that has clung to the tray as the texture and flavour of this flour may be a little unusual!
• - For a chocolate cookie base: add 25g cocoa powder and decrease the plain flour to 150g.

Recommended Equipment and Ingredients*

• Kitchen Scales
• Baking Tray

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