Cookie Twists with Thick Hot Chocolate

Once you've had thick hot chocolate, there's no going back.


  • For the cookies:
  • 1 1/4 tsp active dry yeast
  • 2 tbsp of warm water
  • 1/2 tsp of sugar
  • 1 3/4 cups of flour
  • 1/2 cup of unsalted butter, chilled, cut into cubes
  • 1 egg
  • 2 tbsp of sour cream
  • 1 tsp vanilla extract
  • 1 1/2 cup of demerara sugar
  • 2 tsp of cinnamon
  • For the hot chocolate:
  • 1 1/4 cup of whole milk
  • 2/3 cup of 70% dark chocolate, finely chopped
  • 1 cinnamon stick
  • Pinch of sea salt flakes


  1. For the cookies: Preheat the oven to 375 degrees.
  2. In a medium bowl, combine water, yeast and sugar. Set aside until frothy.
  3. In the bowl of a food processor, add the flour and butter and blitz until the mixture resembles breadcrumbs.
  4. Add the eggs, sour cream and vanilla to the bowl with the yeast and then pour the mixture into the flour and blitz to form a dough.
  5. Wrap the dough in cling wrap, and refrigerate for at least 4 hours or overnight if you can.
  6. Mix together the sugar and cinnamon in a small bowl then set aside until needed.
  7. Place the cinnamon sugar on a clean, dry surface and place the dough on top. Roll into a 16 x 8-inch rectangle. Scooping up all the sugar from around the edges and spreading evenly over top of dough.
  8. With the short edge toward you, fold both edges toward the center, making 3 equal layers. Turn one quarter around and roll, again, into a 16 x 8-inch rectangle. Scoop up any extra sugar and press into the dough. You are aiming to use all of the sugar, rolling and pressing it into the dough.
  9. Fold and roll the dough 2 more times, continuing to press the sugar into the dough, until you are left with a 16 x 8 rectangle. Trim the edges to make a perfect rectangle then cut the dough lengthways into 8 - you will have 8 x 1 inch strips. Cut each 8 x 1-inch strip into 4 equal pieces widthways, each about 4 inches long. You will have 32 cookies.
  10. Twist the cookies into bow ties shapes, and place on an ungreased baking sheet.
  11. Bake for 15 – 20 minutes. Let cool on the baking sheet for 5 minutes then remove from sheet immediately before the caramelized sugar hardens and sticks.
  12. To make the hot chocolate: Heat the milk and cinnamon stick in a small saucepan over low heat. Once the milk is warm, remove the cinnamon stick and add the chocolate and whisk. Continue to cook until the chocolate is melted, whisking occasionally, and continue to heat until the milk comes to a boil. Keep it at a low boil for a minute or two, then serve it piping hot with a sprinkle of sea salt flakes.