Shrek Cookies
Indulgent and gooey double chocolate cookies with fondant Shrek ears, celebrating the Shrek film franchise. Perfect for Shrek movie nights and themed parties!
Ingredients
Shrek cookies:
- 125 g [4.5 oz] unsalted butter room temperature
- 75 g [¼ cup + 2 tbsp] caster sugar
- 70 g [¼ cup + 2 tbsp] light brown sugar
- 30 g [2 tbsp + 1 tsp] dark brown sugar
- 1 medium or large egg
- 250 g [1½ cups + 1 tbsp] plain [all-purpose] flour
- 50 g [¼ cup + 3 tbsp] cocoa powder
- 1 tbsp cornflour optional
- 1½ tsp baking powder
- ½ tsp bicarbonate of soda [baking soda]
- ½ tsp salt
- 200 g [7 oz] chocolate chunks/chips of your choice
Decoration:
- 100 g [around 3.5 oz] green modelling chocolate or green fondant icing
Instructions
Shrek cookies:
- Line two baking trays with greaseproof paper/baking parchment and set aside.
- In a large mixing bowl, cream together the butter and sugars until light and fluffy.
- Add the egg and beat in.
- Sieve in the flour and cocoa powder, then spoon in the baking powder, bicarbonate of soda, salt and the cornflour (if using) and mix in until a dough is achieved.
- Press in the chocolate chunks/chips/candy.
- Shape your dough into 10 equal balls. Sit them on the trays with 6 on each tray, leaving a generous amount of space in between each ball.
- Chill the cookie dough pieces in the fridge for at least 1 hour or in the freezer for 30 minutes. Do not skip this step as you could end up with super flat cookies!
- While your cookies are chilling, shape 10 pairs of ears using your green fondant or modelling chocolate. To help with this, I used a chopstick to create the indent in the top of each ear (you could use the rounded end of a cutlery utensil or paintbrush). Set aside uncovered.
- After about 50 minutes of chilling, preheat the oven to 200°C [390°F] or 180°C fan.
- When ready, bake the cookies for around 8 to 10 minutes, until slightly dry looking on the top. They shouldn’t need pressing down before baking, but this is down to personal preference. Avoid baking for longer than the allotted time: they will continue baking on the trays after.
- After the allotted time, take your cookies from the oven. Sit a pair of ears into the centre of each one while they are still warm, leaving a small gap between each ear. Allow the cookies to cool with the ears in them for at least 30 minutes before enjoying!
Notes
These delectable cookies are best enjoyed on the day, but will last for 4+ days if stored in an airtight container. They can be revived by a 20 second burst in the microwave or 2 minutes in the oven if needed (ears removed).
Raw dough will last no more than 48 hours in the fridge but can be frozen (wrapped) and then baked from frozen at the same temperature for a couple of minutes longer. Just be sure they are baked all the way through. Enjoy!