1) CHOCOLATE TART COOKIES
(Yield: 60-70 pieces)
(Yield: 60-70 pieces)
Ingredients:
All purpose flour - 250g
Butter - 125g
Cornflour - 25g
Milk powder - 25g
Icing sugar - 50g
Toppings:
Chocolate
Coloured chocolate rice
Method:
1) Mix flour, cornflour and milk powder together in a mixing bowl.
2) Cream the butter and icing sugar together.
3) Add the mixed dry ingredients into the butter and sugar bit by bit. Using clean fingers, mix the mixture thoroughly to form a dough as shown in the picture above.
4) Roll out the dough using a rolling pin until a suitable thickness. 
5) Tap the cookie mould with flour to prevent the dough from sticking onto it. Cut out the dough using the cookie mould from the rolled dough.
6) After filling up the tray with the cookies, bake it at 170 degree celcius for 20 minutes.
7) While waiting to bake the cookies, melt the chocolate bar using a double boiler.
8) After the cookies are baked, fill the centre of the cookies with a teaspoon of chocolate liquid.
9) Sprinkle some coloured chocolate rice on the chocolate.
10) Refrigerate the cookies for at least 10 minutes to solidify the chocolate back.________________________________________________________________________________
To melt the chocolate, double boiler is usually used. However, we can also use microwave to melt the chocolate. Below are some tips to consider when melting a solid chocolate.
3) Cut the butter into smaller cubes and add them into the mixture.
4) Using Rubbing-In method, mix the solid butter with flour till the mixture resembles bread crumbs.
2) Cook over medium-high heat, stirring constantly, until the mixture becomes thick and almost clear as seen in the above picture.
3) Remove from heat and slowly whisk in the egg yolks. Stir until completely blended.
6) Add the butter and stir until melted.
7) Set the filling aside to cool briefly. Fill the pie shells with the lemon filling.
