3 3/4 ounce all purpose flour, sifted
3/4 teaspoon baking soda
2 ounces corn syrup
1 1/2 ounce clarified butter, unsalted ( to make clarified butter, simply melt butter and remove foam on top and measure)
1/2 ounce vanilla extract
additional flour for dusting
8 ounce chocolate, tempered or melted
- Preheat the oven to 350°F and have two parchment lined sheet pans at the ready. Using a hand or stand mixer, combine the flour, soda, corn syrup, clarified butter, and vanilla. Mix until a smooth dough forms. Use your hands to lightly knead the dough into a ball. Wrap with plastic and refrigerate for about 10 minutes.
- On a lightly floured surface, use a rolling pin to roll the dough to 1/4" thickness. Run an offset spatula or thin knife between the dough and the counter, to ensure it doesn't stick in any places.
- Dock the dough all over with a fork to mimic the design stamped onto real Fudge Stripe Cookies.
- Use a 3" cutter to stamp out as many cookies as you can, transferring them to the cookie sheet. Use the smallest round cutter you have (or a plastic coupling from a pastry bag) to cut a hole from the center of each cookie. Gather up these holes along with the remaining cookie scraps, knead together, re roll, dock and cut again.
- Bake the cookies approximately 12 minutes, or until just lightly browned all over. Cool thoroughly.
- Gather the cookies into a stack. Throw away the used parchment and cover each cookie sheet with a fresh piece of parchment paper.
- Decorate the cookies: Temper the chocolate (or simply melt) and transfer to a small bowl.
- Drop the cookies into the chocolate one at a time, polka dotted side up. Using your fingers, gingerly lift the cookies back out and transfer each to the clean parchment. If may notice a thin film of chocolate covering the hole in the center; you can lightly blow on it to break the film, or touch it lightly with a toothpick to do the same.
- Once all of the cookies have been coated in chocolate on one side, transfer the remaining chocolate to a small pastry bag fitted with a small, plan tip. You may also use a plastic baggie with a hole poked in one corner.
- In either case, drizzle each cookie with five wide stripes.
- If you're using tempered chocolate, it will set up on its own in a few minutes. If you're using melted chocolate, transfer the cookies to the fridge for about 5 minutes to solidify the chocolate.
- In either case, after the chocolate sets, peel the cookies off the parchment and store in an airtight container. Cookies coated in untempered chocolate must be stored in the refrigerator.