Ingredients:

  • 3 cups All-Purpose Flour, Sifted
  • 1 cup (2 sticks) Unsalted Butter, Cubed, room temperature
  • 1 cup Granulated Sugar
  • 1 Large Egg, Room temperature
  • 2 teaspoons Vanilla Extract
  • 1/2 teaspoon Fine Sea Salt
  • 6 oz Dark Chocolate (70% cocoa minimum)
  • 1 teaspoon Coconut Oil (or neutral vegetable oil, optional)

Instructions:

  1. Cream Butter and Sugar: In the bowl of a stand mixer, beat the room-temperature butter and granulated sugar on medium speed until light and fluffy (about 3–4 minutes). Scrape down the sides.
  2. Incorporate Wet Ingredients: Beat in the egg and vanilla extract until just combined. Do not overmix.
  3. Add Dry Ingredients: In a separate bowl, whisk together the sifted flour and salt. Gradually add the flour mixture to the wet ingredients, mixing on low speed until the dough just comes together. Stop mixing immediately when no dry streaks of flour remain.
  4. Shape and Chill: Divide the dough in half. Flatten each half into a thick disc, wrap tightly in plastic wrap (cling film), and chill in the refrigerator for at least 60 minutes, and up to 2 days. Do not skip the chilling!
  5. Preheat and Prepare: Preheat the oven to 180°C (350°F). Line baking trays with parchment paper.
  6. Roll the Dough: On a lightly floured surface (or between two sheets of parchment), roll one disc of chilled dough to an even thickness of about 6 mm (1/4 inch).
  7. Cut Shapes: Use a rectangular cutter or a template and knife to cut tombstone shapes. Place the cutouts on the prepared baking trays, spacing them about 2.5 cm (1 inch) apart.
  8. Optional Second Chill: If your kitchen is warm, place the cut cookies on the trays back in the fridge for 15 minutes before baking. This guarantees no spread.
  9. Bake: Bake for 10–12 minutes, or until the edges are just barely starting to turn a light golden brown. They should remain pale in the centre.
  10. Cool: Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. They must be stone cold before decorating.
  11. Prepare the 'Ink': Place the dark chocolate in a microwave-safe bowl. Melt in 30-second intervals, stirring between each, until smooth. Stir in the coconut oil (if using) to slightly thin the consistency. The chocolate should be thick enough to hold its shape but fluid enough to pipe.
  12. Fill the Piping Bag: Transfer the melted chocolate to your chosen piping tool (small parchment cone or zip-top bag). Snip a tiny hole—you want a very fine line for writing epitaphs.
  13. Decorate: Pipe names, R.I.P., dates, or funny ghostly sayings onto the cool cookies. You can also pipe a decorative border.
  14. Set: Allow the chocolate to fully set at room temperature (or briefly in the fridge for 10 minutes) before serving or stacking.