Past weekend had been quite crazy. I had to wake up early like normal weekdays, prepare breakfast for my son and then rush off for Irene’s classes (which I hope to share with u in my blog soon). And I need to prepare cookies goodie packs for my hubby’s farewell gifts to his colleagues when back. Plus, I need to rush out the ‘distressed’ layout for MWL current challenge (sharing this in the very next blog post). And I have so many things to blog on and 2 other Chiang Mai trip blog posts still in the draft mode in my blog.
Even though it was busy busy weekend, rushing this and that, I had truly enjoyed myself in the crafting classes and baking process. And I have managed to squeeze out some time to bring Zachary out (lucky, I was diligent on Friday night to finish up my part of the weekly household chores and have Sat and Sun to do all the other stuff).
This was the pack of cookies I made for hubby. I made 40 such packs for his colleagues. It was a real simple pack due to lack of time. Just punched out the scallop flowers, stamped sentiment and ta-da….
First time trying out the recipe modified from David Lebovitz’s latest: Ready for Dessert and adapted from whiteonricecouple. The cookies contain lots of yummy chocolate plus macerated cherries and Kirsch added. The crust is crispy while the centre is quite chewy. I hope his colleagues will like them like I do.
The following recipe I have modified here made around 80 cookies (you just half it if making 40).
– 250g macerated cherries (I used the ready macerated cherries bought from Culina and chopped into small pieces)
–450g dark chocolate (I used mix of 55% and 70% chocolate)
-90g butter (unsalted)
-44 ml Kirsch Liquor
-4 no of 60g eggs
-130 g granulated sugar (+ extra for coating cookies)
-200 g plain flour
-6 g double action baking powder
-2 g Sea Salt
-Icing Sugar (for coating cookies)
1. Combine the dark chocolate and butter. Place over a pot of simmering water to gently melt the chocolate and butter, stirring occasionally. Remove the bowl from the heat. Pour the liquor.
2. Add chopped cherries into the melted chocolate mix.
3. In a stand mixer, combine eggs and sugar and whisk on high until the mixture forms a well-defined ribbon when the whisk attachment is lifted out (about 4 min for my KitchenAid mixer). Using a spatula, add the chocolate-cherry mix to the whipped egg-sugar mix. Combine the flour, baking powder and salt in a sifter and sift into the batter. Mix just until well combined. Cover and refrigerate until firm (1-2 hours).
4. Position oven racks in the upper and lower third locations. Preheat oven to 160 degree. I have used fan-assisted mode for my oven.
5. Pour granulated sugar in a small bowl and pour icing sugar in a separate small bowl. Form chocolate cookies into 1″ (3cm) balls. Toss in granular sugar, then roll in powdered sugar to coat. Put on a baking sheet lined with parchment paper or a silpat spaced about 1″ apart.
6. Bake for 6 minutes then rotate the cookies sheets and bake for another 6-8 minutes. Cookies should still be slightly firm on the edges and fairly soft in the centers. Don’t overbake them.
7. Let the cookies cool on the sheet pan until firm enough to handle then transfer to a cooling rack. Eat them as soon as they are cooled past the chocolate napalm level or if not within the same day.
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