Baking Dish – Biscuits And Slices (Part 12) - Chocolate, Rum and Spice Cookies

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Chocolate, Rum and Spice Cookies

Ingredients

·         130 grams good dark chocolate, chopped

·         2 tablespoons rum

·         300 grams plain flour

·         ¼ cup Dutch cocoa

·         ¼-½ teaspoon chilli powder

·         ½ teaspoon ground cinnamon

·         ¼ teaspoon ground cardamom

·         120 grams butter at room temperature

·         ¾ cup caster sugar

·         ½ teaspoon vanilla extract

·         1 egg

·         Fine zest of ½ an orange

Recipe

1.    Put the chocolate and rum in a heat proof bowl and gently melt over a pot of simmering water. Set aside to cool.

2.    Cream the butter, sugar and vanilla together until pale and creamy. Add the egg then mix in the cooled chocolate.

Description: Chocolate, Rum and Spice Cookies

Chocolate, Rum and Spice Cookies

3.    Combine the dry ingredients and fold into the egg mixture.

4.    Tip the dough onto the bench and roll into 2 logs about 2 cm in diameter.

5.    Wrap in plastic wrap and refrigerate until firm but not solid. If it is too hard the dough will crack and break when cut.

6.    Preheat the oven to 180ºC.

7.    Slice the dough into 1½ cm thick rounds and place on a lined baking tray.

8.    Bake for 7 minutes then carefully turn them over and cook for another 3-4 minutes.

9.    Transfer to a cooling rack and when cold dust with icing sugar or drizzle with chocolate ganache. Store the cookies in an airtight container for up to a week.

 
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