Chocolate, Rye and Festive Spice Cookies
Fudgy in texture, this dark chocolate biscuit makes a perfect gift and a festive treat
Equipment
- Electronic digital scales
- 2-3 Mixing Bowls
- Stand Mixer OR Hand Mixer
- Spatula OR pastry/bowl scraper
- Baking Parchment
- Baking Tray
- Cooling Rack
Ingredients
- 125 grams Chocolate [about 4 1/2 ounces] (minimum 70% cocoa)
- 20 grams Butter [ 4 1/4 teaspoons]
- 30 grams Rye flour [ 1 ounce]
- 1/4 teaspoon Salt
- 1/4 teaspoon Baking Powder
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/4 teaspoon Ground Cardamom
- 1/4 teaspoon Ground cloves
- 100 grams Caster Sugar [Note 1]
- 1 Egg [Note 2]
Instructions
- Place the chocolate and butter in a heatproof mixing bowl over, but not touching a pan of simmering water. Occasionally stir until just melted. [7 minutes]
- In a separate bowl, mix together all the dry ingredients except the sugar, and set aside.
- Using a stand mixer [Note 3], whisk the egg, then slowly add the sugar and whisk at a medium-high speed for 10 minutes, until pale and trebled in size. Then slowly fold in the dry ingredients a spoonful at a time. Next fold in the chocolate mixture.
- Place in the fridge to set for 1 hour.
- Preheat the oven to 180C fan/gas mark 6. [355F]
- The mixture should be quite firm now, so spoon it out into 30g balls. Evenly space them on a baking tray lined with baking parchment.
- Bake for 14 minutes until the the biscuits are nicely domed and cracks are showing. Cool on the tray before eating.
Notes
Note 1. Whizz sugar in your food processor until the grains are fine- voila! Caster sugar
Note 2. I used a large egg
Note 3. I used a hand mixer and a clean, deep mixing bowl