The recipe for cardamom and chocolate cookies by Benjamina Ebuehi | Pastry shop


VSardamom is my favorite spice, and I’ll sneak it anywhere and everywhere for a little extra brightness and herbal fragrance. My family, on the other hand, isn’t as enthusiastic, so I often have to tone it down and just leave a subtle wink in the background. When I want to be selfish, however, these are the cookies I make; light, crumbly and positioning cardamom as the star it deserves to be.

Cardamom and Chocolate Cookies

Be sure to grind cardamom seeds fresh out of their pods in a mortar for significantly better flavor than using the pre-ground product.

Preparation 20 minutesmore cooling
To cook 15 mins
Makes 12 sandwich cookies

200 g of salted butter, softened
85g icing sugar
1 teaspoon of cardamom, freshly ground
2 egg yolks
230g plain flour
80g cornstarch

For the ganache
150g of dark chocolate, finely chopped
200 ml fresh cream
25 g unsalted butter, softened

Cream the butter, sugar and cardamom for three to four minutes, until pale and creamy, then add the egg yolks and beat again to combine.

In a separate bowl, combine flour and cornstarch. Pour it into the butter mixture and mix until just combined. Wrap the dough in cling film and refrigerate for a few hours until firm.

Heat the oven to 200 C (180 fan)/390 F/gas 6 and line two baking sheets with parchment paper. Roll out the cooled dough on a lightly floured surface and use a 6-7cm round cookie cutter to cut out discs. Roll the dough once and cut out as many discs as you can.

Bake the cookies in batches for 11 to 13 minutes, until the edges are firm but the cookies are still quite pale. Let cool completely on a wire rack.

Meanwhile, prepare the ganache. Put the chopped chocolate in a bowl and heat the cream in a small saucepan until steaming. Pour the hot cream over the chocolate, let stand 20 seconds, then stir until smooth. Stir in the butter until it melts, then let the ganache sit for 10-15 minutes to thicken a bit.

Pour the ganache into a piping bag, cut off the end and pipe a little ganache on half of your cookies. Put another cookie on top to make a sandwich and serve.

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