Wednesday, March 25, 2015

Sugar-crusted chocolate cookies for a budget-friendly Easter

Sugar-crusted chocolate cookies / Biscoitos de chocolate com crosta de açúcar

Easter is around the corner and I haven’t figured out yet what I’ll make for lunch, but one thing I’m pretty sure of: I won’t be buying chocolate Easter eggs – they’re too expensive! :(

I think that creativity is an important tool in moments like this, when money is short and we want to give gifts to the people we love, that is why I loved these cookies: they taste amazing, are dead easy to make and wrapped in a plastic bag tied with a pretty ribbon they become a really good gift – and one can make tons of cookies with the same amount of money one would buy only one Easter egg.

I hope you like my delicious yet budget friendly Easter suggestion! :)

Sugar-crusted chocolate cookies
from Food & Wine magazine

1 ¾ cups (245g) all-purpose flour
½ cup (45g) unsweetened cocoa
pinch of salt
1 stick + 2 tablespoons (140g) unsalted butter, cut into tablespoons
¾ cup + 2 tablespoons (125g) confectioners' sugar
2 tablespoons cold milk
1 teaspoon pure vanilla extract
1 large egg white, lightly beaten with a fork
¼ cup (50g) granulated sugar

In a food processor, pulse the flour, cocoa and salt. Add the butter and process until sandy, about 3 minutes. Add the confectioners' sugar, milk and vanilla extract and process until a firm dough forms. Divide the dough in half, place each on a piece of parchment paper; shape dough into logs. Fold parchment over dough; using a ruler, roll and press into a 3.5 cm (1.4in) log – like Martha does here. Wrap in parchment. Refrigerate for 4 hours.

Preheat oven to 180°C/350°F; line two large baking sheets with baking paper - I like Beyond Gourmet a lot.
Unwrap one log at a time (keep the other in the fridge). Unwrap the log, brush it with the egg white and roll in half the sugar, pressing it to help it adhere. Cut log into 6mm (¼in) thick rounds; space 2.5cm (1in) apart onto prepared sheets. Bake the cookies for about 20 minutes, until just firm to the touch. Cool completely on the sheets. Repeat with the remaining log.

Makes about 45

1 comment:

Ann said...

I think these would be much nicer than chocolate eggs anyway. Thanks for the link to Martha and her tips for forming and keeping the dough in a nice cylindrical shape. Great tip!

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