Black and White Tie Cookies

01Method

1. 1

   Heat the oven to 175°C. Lightly coat 2 baking sheets with oil using a brush.

2. 2

   Sift the flour together with the baking soda, baking powder, and salt into a medium bowl.

3. 3

   Combine the buttermilk and vanilla in a measuring jug, whisk briefly, and set aside.

4. 4

   Using an electric mixer, beat the butter in a large bowl until creamy. Add the sugar gradually and continue beating on high until pale and fluffy, about 5 minutes. Incorporate the eggs and yolks one at a time, mixing well after each. On low speed, alternate adding the dry and wet mixtures in three and two additions respectively, starting and finishing with the dry ingredients, until a smooth batter forms.

5. 5

   Scoop level portions of batter (about 2 tablespoons each) onto the prepared sheets, leaving roughly 5 cm between each. Bake until the edges turn golden, 12 to 15 minutes. Transfer to a wire rack and allow to cool fully.

6. 6

   For the chocolate icing: Place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until just boiling, then pour it over the chocolate. Gently rock the bowl so the cream surrounds the chocolate, then leave undisturbed for about 5 minutes until melted. Stir gently until glossy and smooth, avoiding excess air bubbles. Transfer roughly half the chocolate icing to a pastry bag fitted with a small tip.

7. 7

   For the white icing: Combine the confectioners' sugar, corn syrup, lemon juice, and warm water, whisking until completely smooth. Transfer about a quarter of the icing to a separate pastry bag with a small tip.

8. 8

   To decorate:

9. 9

   For tuxedo cookies: Arrange the cookies on a rack set over a rimmed tray. Spoon white icing over each cookie to coat the surface completely; leave to set. Use the chocolate icing to pipe a bow tie and lapel detail.

10. 10

    For a little black dress and pearls: Outline a dress shape on the cookie using dark chocolate icing, then fill in the outline with more chocolate. Pipe dots of white icing along the top edge to represent pearls. Finish with silver dragées or candy pearls if desired.

11. 11

    Allow the icing to dry fully, approximately 20 minutes, before serving.

12. 12

    Keep finished cookies in an airtight container for up to 2 days.