The sun is still shining here in south Wales. Shining hard, it’s been hot all week! My poor pasty skin can’t handle it. So I can’t stand the heat, but I won’t get
out of the kitchen! Although I didn’t
want to spend too much time in the kitchen, so that I could enjoy the nice
weather. As much as you can enjoy it while
plastering yourself with SPF 50. So a
super simple recipe this week – the method only takes up half a page in the
book! For those of you that don’t have
the book, if you look at the cover on Amazon, or any other retailer, these
cookies are in the jar on the top left of the cover. Don’t they look like chocolate biscotti?!
The Bake
As I just mentioned, this bake is simples! The only area I strayed from ingredients-wise
was the alcohol. That’s right, they’re
alcoholic cookies! The recipe asks for
amaretto, however the only thing similar I could find in my own alcohol stash
was a small bottle of liqueur called ‘nutcracker’ that I’d been given a couple
of Christmases ago. But it would have to
do, as an alcohol that I assume has nuts in, from its title.
The first step is to combine the dry ingredients, so flour,
cocoa and baking powder, and sugar, then rub in the butter until it’s a sandy
consistency. You can’t really get a
sandy colour with cocoa powder in the mix, so I basically rubbed the
ingredients together until the butter was properly incorporated. The egg and alcohol is mixed separately in a
jug, before adding to the bowl, and mixing.
The recipe says that although it might seem dry at first, it will come
together after proper mixing. And they
were right!
Too right if anything, I felt my mixture was a bit too wet,
even after chilling in the fridge for half an hour. This opinion was vindicated when it came to
forming the individual cookies, coating them in icing sugar and putting them on
a baking tray. It was difficult to get
them into a round shape, and to not get bits of dough stuck in the bowl of
icing sugar. It was a messy conveyor
belt, let me tell you. However in the
end I made around 22 little dough balls, before putting them into the oven for
12 minutes.
They look quite nifty, although it’s a shame I couldn’t get
them in a more uniform ball-shape. Now,
as I said above, these biscuits look like biscotti to me, and as they contained
amaretto (or were meant to), I thought they’d taste like biscotti. So imagine my surprise when they were soft! When it comes to large cookies, I do prefer
soft and squigy-ness, however I think as they’re quite small it would’ve been better
to be crunchy. However they are truffle
cookies, and you don’t tend to get crunchy truffles… You can’t really taste the
alcohol, or nut, but it does add a bit of another taste dimension. They taste good with a cup of coffee anyway,
and as they’re so small it’s fine to take two!
Next week will be a Father’s Day special, but until then,
happy baking!
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