Hagit’s cookies

These cookies are based on the creation of Israeli bakery, Hagit. The easiest way to make them is by filling them with shop-bought pralinefilled chocolates. If you cannot find any, you can use a few chocolate coins, or freeze Nutella and scoop it into tablespoonsized balls. Either way they are utterly delicious.

Makes: 30 cookies

INGREDIENTS For the dough: 500g flour

190g caster sugar

250g cold butter, cut into cubes 2 egg yolks

100g sour cream

For the stuffing:

30 milk chocolate pralines (either dark/bitter or white) Forcoating:

Icing sugar

METHOD

l Prepare the dough: in a mixer with a kneading hook (or food processor) mix flour, sugar and butter cubes and continue to process until the mixture looks like the consistency of small crumbs. l Add the egg yolks, while stirring and just before the dough comes together, add the sour cream and mix for another minute or until the dough is uniform. l Wrap in cling film and leave the dough to rest for 20 minutes in the refrigerator. l Preheat oven to 170°C. Line two baking sheets/pans with baking parchment or a silicone liner. l Fill and bake: on a floured surface, roll the dough until ½cm thick. Cut out 5cm circles of dough, place a praline or chocolate ball on the centre of each dough circle and wrap the dough around it to form a beautiful ball. The seam should be at the base of the cookie. l Bake for 12-14 minutes until the dough is dry but still pale. You don’t want it to brown. l Cool on a wire rack then sprinkle with icing sugar if desired and keep in an airtight box. l They should keep well for four days, but as ours generally vanish on the same day we have no experience with that.

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