Friday, 20 September 2013

Chocolate-Raspberry Cookies

Ah yes, the cookies are back.  I've said this before -- I like making cookies because they're easy to bring around and give to people.  I brought them to the library to spread the joy and I gave one to a friend who was stressing about an essay.  I think the cookie made his day, he even sent me a facebook message afterwards thanking me for it.  Maybe it didn't make his day but it made his day a bit better, I hope.... and this is why I cook :) I just want to make people happy with my food.
 So this is a recipe from Christophe Felder -- what a pastry chef, if you don't already know him.  His book, Patisserie - Mastering the Fundamentals of French Pastry is fantastic.  Step-by-step pictures and instructions -- it makes life easier and the cookbook more appetizing.  It's also a cool book because it's a pink hardcover 800-page book.  

These cookies were very popular -- spicy and crisp and not at all dry because of the jam on top.  The original recipe also called for fresh raspberries on top but..meh didn't have any. 

Recipe adapted from Patisserie

makes about 3 dozen
210g plain flour
150g butter, diced
75g sugar
1 tbsp unsweetened cocoa powder
1tbsp cinnamon
200g light brown sugar
50g dark chocolate
200g raspberry jam

Sift the flour into a bowl, add the butter, sugar, cocoa powder and cinnamon.  Rub the butter into the dry ingredients and keep working it until the ingredients come together to form a smooth dough.  Gather it into a ball.

Spread thebrown sugar in a shallow baking pan.  Cut the dough in half and roll each half into an even log.

Cut each log crosswise in half and roll in the light brown sugar until well coated.

Transfer the 4 logs onto a board, cover with cling film and put it in the fridge.  Leave them in there until firm, about 30 minutes.

15 minutes before taking the logs out, preheat the oven to 180C and line a baking tray.

Cut the log into 1cm thick slices with a sharp knife.   Transfer teh slices to the prepared baking sheet, spacing slightly apart.  Bake for 15-20 minutes until barely firm as they will set when cool.  Transfer them to a rack and let cool.
Chop up the chocolate and place in a small bowl set over a saucepan filled with simmering water (the bowl should not touch the water), and let melt. Remove the bowl from the heat and stir until smooth.

Dip the top bit side of the cookies in a bit of the melted chocolate, so that it lightly coats it.  Then, when cool and set, place about 1/2 tsp of raspberry jam on top of each cookie, on top of the chocolate. 

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