How to make
For the dough, sift the flour and cocoa into a bowl. Add the yolk and soft butter and knead the dough. Form it into a ball and leave it for 15 minutes in the refrigerator.
Roll out the chocolate dough between two silicon mats or two sheets of baking paper. The thickness of the crust is 4 mm.
Remove the top layer carefully so that some of the dough does not stick to it.
Cut out about 16 circles with a cookie cutter and arrange them on a baking tray lined with baking paper. When transferring the cookies, use a spatula because the dough is quite soft and they are thin. Even if the shape gets slightly ruined, you can reshape it with your fingers.
Bake at 340°F (170°C) for 12-14 minutes and then leave them to cool.
Meanwhile, make the couverture by heating the cream over low heat and melting the chocolate and butter in it. Finally, add the sugar and stir until it melts.
Pour the finished couverture into a bag and store it in the refrigerator to harden.
Now comes the other part of the witch's hats - the orange icing. For it, mix the powdered sugar with the egg white, lemon juice and confectionery paint well.
Again, use a piping bag to fill with the sugar mixture and pipe out a button in the middle of each biscuit, which will spread out. It may not have quite the right shape, but you can quickly help it become round with a metal skewer.
Leave the icing to dry well.
Just before serving these fun Halloween cookies, pipe out the chocolate couverture into a hat-shaped finish with a pointed tip.
Enjoy and happy holiday!
