30 January 2014

Chocolate Truffle Cookies

These little cookies take pride of place on the cover of the Hummingbird Bakery's latest recipe book Home Sweet Home and rightly so. The deep dark chocolate is revealed as it bursts through it's snow white icing sugar shell. We're known to eat with our eyes and these are the Balenciaga of biscuits.

To start you rub the butter in to the dry ingredients until well combined. Then beat in an egg and your Amaretto/almond extract with a wooden spoon until it comes together. Get your hands dirty and pull the dough together if you must.

Once you have chilled your dough for 30 minutes, now it's time for the fun part. Pour some icing sugar in a bowl and sprinkle in edible glitter if you wish (geddit? wish...). Roll your dough in to little balls and then generously roll in icing sugar. I suggest a good size comparison is a 10p piece. You've all seen one of those? Well think of that diameter when rolling your little balls, although the key thing is that you keep them a uniform size.

There is no need to squish these  balls or anything - they naturally spread as they cook to give you little domes of chocolate. Although they are described as cookies, I would lean towards a description of the biscuit variety, given they are so little and not chewy...though they are soft. Well you may call them biscuits if that makes you sleep better at night.

I also added pink glitter to the cookies that I bought when I was in Santa Cruz. Never fear, I will never be more than a few moments from a baking-tunistic moment!!

Thanks Rachel for being my right hand women this day/photographer during the rolling stage... and for letting me use your very special wooden spoon.
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