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There's Always Room For Cookies with Hanna Nowinski

What's the best thing about the holidays? (Cookies, in case you were wondering.)

So, since this is a Christmas post, let's get festive! This is a little recipe for cookies I've been making every year since my hands were big enough to hold a rolling pin. It's one of my absolute favourites because 1.) they're delicious and 2.) they're fun to make. You'll see why in a moment. What we're gonna make are:

No-bake chocolate coins

First of all, here's what you'll need (I'll do my best to convert all grams to oz—I do hope the Google converter knows what it's doing!):

300g / 10 ½ oz shortbread cookies
100g / 3 ½ oz baking chocolate
100g / 3 ½ oz butter
200g / 7 oz sugar
1 egg
50g / 1 ¾ oz unsweetened cocoa powder
1 shot glass cherry brandy (optional)

Once you've got all of your ingredients ready, let's start right away with the fun part. You'll need a clean dish towel for this. At least that's how I do it—you can try it without one but I'm afraid that's probably gonna make a bit of a mess.

Wrap the shortbread cookies in the dish towel. Take a rolling pin, preferably one without handles. You can also use a meat tenderiser or a phone book or . . . a shoe, if you're so inclined. I mean, use a gavel if you're the kind of person who has that lying around. Dunno what you have at home. No judgement here.

Then smash those cookies. You want them in crumbs, all of them. This is a really great workout and also a perfect way to get out some aggression after a frustrating day at the office. Also, it's kind of fun.

You don't want the crumbs to get too powdery. Best leave them about fingernail-big. Some of them will get powdery anyway. That's okay.

Once you're finished with this part, cut up your baking chocolate into large chunks and melt it. (I use a double boiler method—put the chocolate in a cereal bowl, fill a saucepan with about ¼ water, put the bowl in the saucepan and heat it up on the stove. Don't bring the water to a boil! Just get it hot enough to melt the chocolate. And be careful to keep the water level low enough so that no water will get into your chocolate.)

Cream the butter and sugar and egg together nice and good. Since the cookies are no-bake, if you have any kind of issue with raw eggs you can simply leave it out. They'll end up a bit more crumbly, but they'll taste pretty much the same.

Now all you have to do is add all the other ingredients—the melted chocolate, the cocoa powder, the cookie crumbles. If you like, add a shot glass of cherry brandy. It adds a nice taste, but doesn't change the consistency, so it's completely optional.

Next, get your hands in there and work it all together. Keep in mind that this is not gonna be a light dough. It's quite a solid mass. It's supposed to look like that.

Form rolls of about 5cm/2inch diameter and put them in the fridge for at least 12 hours. After that, you can just cut them up into slices and eat! Bon App├ętit!

Oh, and if you don't want to go to all this trouble, here's an alternative: take dried apricots and put them in rum over night. (Or water, if rum isn't your thing.) Stuff them with marzipan, dip them in chocolate, and you have really easy, foolproof, Christmassy treats right there.

I make both every year. Since they also look quite good, they're nice to bring to office holiday parties or to give to your friends.

Happy holidays!

~*~

Kate's Note:

Hanna baked her way into my heart with this post. As you all know, I bake -- a lot. Like a rediculous amount. And, of course, you know I'm definitely trying this recipe out for the holidays. You should too! Then make sure to check out Hanna's book Meg & Linus out April 18, 2017. So good! Also, make sure to follow her on all her social. See you back here tomorrow for another holiday-themed post from another of my Swoon Sisters.





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