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1
Find an image you want to use (Make an inverted copy).
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2
Leave the butter at room temperature.
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3
Put the butter in a bowl and beat until creamy consistency.
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4
Add sugar little by little and whisk well until pale and fluffy.
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5
Stir in a beaten egg little by little (add in 3-5 portions) and whisk well.
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6
Put the flour and baking powder together and add to the mixture.
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7
Replace the whisk for a plastic spatula and stir briskly with a cutting motion.
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8
Flatten the dough and wrap in cling film.
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9
Leave to rest in the fridge for more than 1 hour.
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10
Chop the chocolate with a knife and melt in a bain marie.
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11
Place a piece of baking paper on the prepared picture at Step 1 and secure with tape.
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12
Trace the picture with a cocktail stick with melted chocolate at Step 6.
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13
Follow the hints and you will have better results.
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14
When the chocolate starts to harden, melt in a bain marie again.
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15
After drawing, remove the original picture and chill the baking paper in the fridge for more than 10 minutes.
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16
Taking out Step 5 from the fridge and lay on baking paper.
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17
Roll out the dough over the paper with a rolling pin.
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18
Put chopsticks at both sides of the dough, so that the thickness will be even.
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19
Put Step 9 with the chocolate on Step 10.
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20
Roll out with a rolling pin.
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21
Put in the fridge and leave to rest for 5-10 minutes.
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22
Take out Step 11 from the fridge and peel off the baking paper slowly.
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23
Lift up the corner of the paper and peel off slowly.
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24
When you're having difficulty, check Step 15.
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25
Bake in pre-heated oven to 355F/180C for about 7-8 minutes.
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26
Done!
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27
When the edges has browned nicely, it is ready to take out of the oven.
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28
If the chocolate is not stuck to the cookie dough when you peel off the paper, do not panic, put the paper back on and try again.
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29
Rub gently over the paper with your finger and put back in the fridge.
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30
Leave to rest for about 10 minutes.
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31
Now it is easier to peel.
