Tagalongs Girl Scout Cookies
An Original Recipe by Lorraine Elliott
Preparation time: 55 minutes plus 60 minutes resting time
Cooking time: 25 minutes
Makes 30-35 cookies
- 100g/3.5ozs. butter, room temperature
- 45g/1.6ozs. caster or superfine sugar
- 1 teaspoon vanilla extract
- 145g/5.1ozs. plain all purpose flour
For the Peanut Butter Filling
- 115g/4ozs. icing or powdered sugar
- 100g/3.5 ozs. Pic's crunchy peanut butter
- 115g/4ozs. smooth peanut butter
- 1/4 teaspoon salt
Chocolate Coating
- 300g/10.6ozs. milk or dark chocolate
- 3 teaspoons coconut oil
Step 1 - Preheat oven to 150C/300F and line 2 baking trays with parchment. Cream the butter and caster sugar together until light and fluffy (around 3 minutes). Mix in the flour until just combined.
Step 2 - Divide the dough in two. Flour two sheets of parchment and roll out one half of the dough and cut out rounds using a 4cm/1.6inch round cutter. Refrigerate for 30 minutes, 60 minutes if you have the time. Then bake for 23-25 minutes until pale golden. Cool completely.
Step 3 - Place the icing or powdered sugar in a food processor and process until all lumps are removed. Add the peanut butter and salt and process until smooth and place in a bowl.
Step 4 - Pinch off small balls, around the size of a fat grape and flatten gently between your fingers or in your palm. Place on the shortbread and repeat until all cookies are covered with peanut butter.
Step 5 - Melt the chocolate and stir in coconut oil. Dip the cookies in the chocolate and using two forks lift the choc dipped cookie out. I leave it for a few seconds to allow the excess chocolate to drip off before placing back on the parchment to set. Set in the fridge for 20 minutes.