the Breville Test Kitchen

Vampire Teeth Cookies

Name: Vampire Teeth Cookies
Cook time: 2400 s
Total time: 4800 s
Yield: Makes 16
Ingredients: 200 g unsalted butter - chopped, at room temperature; 1 tsp vanilla extract; 1 cup (140 g) powdered sugar - sifted; 1 large egg; 2¾ cups (400 g) all-purpose flour - sifted; ¼ tsp kosher salt; ½ tsp baking soda; ⅔ cup (40 g) unsweetened shredded coconut; ⅓ cup (45 g) white chocolate chips; ⅓ cup (35 g) dried cranberries; Cooking spray; ½ cup (120 ml) heavy cream; 360 g white chocolate - finely chopped; 1 tsp red oil-based food coloring - approximately; Mini white marshmallows; Slivered almonds

Your little Dracs will love sinking their fangs into these sweet creations! Choc coconut cookies bursting with cranberries and sandwiched with a creamy white chocolate filling. Vampilicious!

the Smart Oven™ Air Fryer Pro

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1 hr 20 mins total time

40 mins active time

Medium

Makes 16

Ingredients

Measurements:

For the cookies

200 g unsalted butter
chopped, at room temperature
1 tsp vanilla extract
1 cup (140 g) powdered sugar
sifted
1 large egg
2¾ cups (400 g) all-purpose flour
sifted
¼ tsp kosher salt
½ tsp baking soda
⅔ cup (40 g) unsweetened shredded coconut
⅓ cup (45 g) white chocolate chips
⅓ cup (35 g) dried cranberries
Cooking spray

For the ganache

½ cup (120 ml) heavy cream
360 g white chocolate
finely chopped
1 tsp red oil-based food coloring
approximately

To decorate

Mini white marshmallows
Slivered almonds

Instructions

1
Insert the wire racks into positions 3 and 6. Set the oven to Cookies, No Fan, 150°C, for 15 minutes, confirm Rotate Remind, and press Start to preheat. Meanwhile, continue to the next step.
2
Place the butter, vanilla, sugar and egg in the bowl of a stand mixer and beat on high speed until combined.
3
Add the flour, salt, baking soda and coconut, mix on low speed until just combined. Add the chocolate chips and cranberries and mix.
4
Lightly spray two baking sheets with oil and line with parchment paper. Roll heaped tablespoons of the mixture into balls. Place 8 balls 3cm apart on each baking sheet and flatten slightly. Set the remaining dough aside.
5
Once preheated, place the cookies in the oven and cook for 15 minutes. When the Rotate Remind signals, rotate and swap the baking sheets and continue cooking. Meanwhile, make the ganache.
6
Heat the cream in a small saucepan over medium heat, until just starting to simmer. Place the chocolate in a heatproof bowl. Pour the cream over the chocolate, add the red coloring and stir until smooth. The ganache will thicken on cooling. Set aside to cool at room temperature.
Tip: Don’t use a wooden spoon when working with chocolate, the moisture in the wood can cause the chocolate to seize. Also, ensure the food coloring is oiled based, as water based coloring can cause the chocolate to seize.
7
The cookies should be pale and just beginning to color around the edges. If not, cook them a little longer.
8
Carefully transfer the cookies to a wire rack to cool completely. Once the baking sheets have cooled, re-line with parchment paper and repeat with the remaining balls.
9
Working with 2 cookies at a time, spread a small amount of the ganache onto the flat side of each cookie. Place 4 marshmallows, side by side along the edge of one cookie. Cut a marshmallow in half and place the 2 halves on either side of the whole marshmallows. Sandwich the cookies together, positioning the top cookie at a slight angle. Place 2 slivered almonds on the “teeth” to form the fangs. Continue decorating the remaining cookies.
10
Allow the cookies to set at room temperature before transferring to a board or platter to serve.
Tip: If you’re in a hurry, place the cookies in the refrigerator to speed up the setting process.