Newest Review: ... rack An air tight container An oven/baking tray Grease proof paper Oven gloves Step1. Put the two types of sugar into the food pr... more
Member Name: StampedingTurtes
Advantages: Delicious, light, vienesse texture
These are lovely, light, crumbly biscuits. They're rich enough to be satisfying and light enough to enjoy. These cookies look so impressive but are really simple to make.
~~~ Ingredients ~~~
- 150g/5oz real butter (Anchor etc)
- 75g/3oz icing sugar
- pinch of salt
- 200g/7oz plain flour
- 25g/1oz cocoa powder
- 1 egg white
~~~ Apparatus ~~~
Use good baking trays - either a solid one with a sheet of baking paper on it, or the silicone ones which don't stick at all.
Electric Mixer - I love my electric whisk, it's name is Marjory.
~~~ Method ~~~
Preheat the oven to gas mark 5 (190*C/375*F) for 10 minutes before baking. Lightly oil 3 baking trays.
Cream the butter and icing sugar in a large bowl until it is light and fluffy.
Put the pinch of salt into the flour and begin to sieve in small amounts, beating well after each addition. Mix well to form a firm dough. Cut this in half.
Take one half of the dough and flatten it out in the centre. Begin to add the cocoa powder into the dent and then knead until it is mixed through.
Roll each half into a ball and wrap each in clingfilm. Place them in the fridge for 2 hours.
When the dough is chilled, remove it from the fridge and divide each piece into 3 portions.
Roll each portion into long pieces of about 1.5 cm in diameter.
It's time to build the cookies!
Take 2 white pieces and one chocolate piece and arrange on a chopping board as white/chocolate/white.
Brush these with egg white to stick all of the pieces together.
Over the top of these strips, place the other three strips (chocolate/white/chocolate) This will give you the alternating, chess board effect of the cookies.
When this is put together, wrap it in clingfilm and place it in the fridge for another hour.
Remove from the fridge and cut into 0.5cm/quarter inch thick slices.
Place on a baking tray and bake in the oven for 10 to 15 minutes. They shouldn't be coloured in any way.
Remove from the oven and let them cool a little before transferring to a wire rack. Store in an airtight container.
~~~ Conclusion ~~~
These cookies are sweet but not too sweet. They have just the right balance of chocolate and sweetness. They look really impressive served on a big plate along with a cup of tea. Yum!
Hope you enjoy making them.
Summary: Lovely vienesse texture checkered cookies.
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