Dr Jekyll and Mr Hyde Cookies

This is one of my very first dessert creations. A simple, crumbly short-crust pastry cookie, coated on one side with white chocolate and on the other with brown chocolate; hence the name: Dr Jekyll (the good guy, white) and Mr Hyde (the bad guy, brown)!

Ingredients:

• 1 1/4 cups flour (plus more for rolling the dough)
• 1/2 tsp salt
• 1 tbsp sugar
• 6 tbsp unsalted chilled butter (cut into very small cubes)
• 4 tbsp vegetable shortening (chilled)
• 3-4 tbsp iced water
• 300 g brown chocolate (any kind that you prefer, I would ideally use semi-sweet)
• 300 g white chocolate
• 300 g roasted salted coarsely chopped peanuts (or any nuts of your choice)

Method:

• In the food processor mix flour, salt, sugar and butter to a rough gritty consistency.
• Transfer the mix into a bowl and gradually add about 2-3 tbsp of the iced water and mix gently in a folding motion, using a metal spoon (never your hand, as your body temperature would melt the butter).
• Collect the dough and shape into a disk; cover with plastic wrap and allow to rest in the fridge for 30 minutes before rolling.
• Roll the dough to half a centimeter thickness and cut into  small circles (about 4 cm in diameter); move the cookies to a backing tray lined with grease-proof paper or foil.
• Prick your cookies with a fork just before baking; bake at a 177 degrees Celsius until faintly golden.
• Allow your cookies to cool on a wire rack, and start melting both the brown and white chocolates in separate water baths or bains-marie.
• Dip your cooled cookies in the white chocolate at one side then dip them in the peanuts, allow the chocolate to set; then dip the other side in the brown chocolate then in the peanuts.
• Allow chocolate to set completely before serving the cookies in room temperature.

*Tips:

• Never knead this type of dough otherwise it would not be flaky; moreover, you don't want the butter to melt or get warm.
• Always refrigerate your dough so that it's easier to work with and it will be flaky after baking. You can also divide it in two halves and work with one half at a time while keeping the other refrigerated.
• You can roll your dough between two sheets of parchment paper, or plastic wrap to avoid sticking. 
• After shaping your cookies keep them in the fridge till you're ready to bake them.
• Prick your cookies with a fork just before baking, that way the holes will not close.
• Always prick your cookies with a fork to release the steam, because you don't want them to puff up too much.
• You can freeze the cookies after cutting them, then once you need them defrost them (in room temperature), prick them with a fork and bake immediately.

Buon Appetito!

Love,

The Sugar & Spice Girl