PARADISE BAKERY COOKIES RECIPE RECIPES

Steps:

• Preheat the oven to 375 degrees F.
• In a mixer on medium speed, cream together the butter, sugar and salt until very fluffy, about 4 minutes. Add the vanilla and eggs and continue to beat very well for an additional 4 minutes, scraping down the sides at least once. Turn the mixer on low speed and add the flour and baking powder, and mix until just combined. 
• Put the dough into a pastry bag or cookie press fitted with a star tip. On an ungreased cookie sheet, pipe cookies in 2-inch lines, spaced at least 1 inch apart. Place in the freezer for 5 minutes (this will help them retain their shape when baking). 
• Bake until golden brown, 15 minutes. Let cool on the cookie sheets 3 minutes, then transfer to wire racks to cool completely. Spread a little more than half a teaspoon of jam on half of the cookies, then top with the remaining cookies to make sandwiches. Place in the freezer for another 5 minutes to help set while you prepare the chocolate.
• Toss together the chocolate and the oil and place in a microwave-safe mug. Microwave in 30-second increments, stirring occasionally, until completely melted. Put the rainbow sprinkles onto a plate.
• Working quickly, dip the cookies halfway into the chocolate, then roll in the sprinkles. Place finished cookies on a tray lined with either wax or parchment paper to set completely. Cookies will keep in an airtight container for about 1 week.

Steps:

• Preheat the oven to 160°C/140°C fan/Gas 3. Grease and base line a 20cm (8in) deep cake tin and place a piece of non-stick baking paper on a baking sheet.

  To make the cake, place the chocolate in a bowl set over a pan of gently simmering water, making sure the base of the bowl does not touch the water. Stir gently until the chocolate has just melted. Set aside to cool.

  Place the cocoa powder in a large bowl, pour in the boiling water and mix to a smooth paste. Add the baking spread, eggs, sugars, flour, milk and melted chocolate and whisk using an electric whisk for 2 minutes, until light and smooth.

  Spoon the mixture into the tin and level the surface. Bake in the oven for 1–11/4 hours, until well risen and coming away from the sides of the tin. Expect a crack on the top like a brownie. Leave to cool in the tin for 10 minutes, then carefully remove and finish cooling on a wire rack.

  To make the ganache icing, measure the cream into a saucepan and heat until simmering. Remove from the heat and add the chocolate. Stir until melted, then set aside in a cool place to thicken to a spreadable consistency.

  Brush the top and sides of the cake with the warmed apricot jam, then spread the ganache over. Use a palette knife to smooth the edges. Leave to set for about 2 hours.

  To make the decoration, break the dark chocolate into one bowl and the white chocolate into another. Set each bowl over a pan of gently simmering water, making sure the base of the bowls do not touch the water. Stir gently until just melted. Spread the white chocolate on to the prepared baking sheet and use the back of a spoon to make a thin rectangle about 25 × 18cm (10 × 7in). Using another spoon, drizzle the dark chocolate over the white chocolate to make a zig zag pattern. Place in the fridge to chill for 30 minutes.

  Once the chocolate is hard, slice into wedges and stand them vertically on the cake. Dust with icing sugar to serve.

  Mary’s tips:

  Can be made a day ahead and iced on the day.

  Un-iced cake freezes well.