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Chocolate Topped Currant Cookies

June 1, 2012
Making the most of what I got
I felt like making some treats so I looked through my cupboard to see what I could rustle up. I found some currants, a few pieces of chocolate and a little left over baking ingredients.  The best thing about learning the basics of any recipe is that it provides the foundations for creativity.  I ended up with some pretty tasty cookies.

 

The original recipe was adapted from ‘Sam Stern’s Student Cookbook’ (Walker Books, 2009)

Ingredients:

225g/ 8oz self raising flour (and a little extra for rolling dough), pinch of salt, 150g butter, 60g caster sugar, 50g icing sugar, 1 egg (beaten),  50g currants, 2oz milk chocolate, chocolate sprinkles.

Method:

1. Sift flour, salt into a bowl.
2. Cut in the butter.
3. Rub the butter, flour and salt with your fingers until the mix looks like breadcrumbs.

4. Add the sugar and mix.
5. Then mix in then beaten egg to make a dough.
6. Add the currants and mix in.
7. Roll into a ball and wrap in cling film.
8. Chill in the fridge for 30 minutes.
9.  Preheat the oven to 180 degrees C / Gas 4.
10. Roll out the dough on a floured board and cut out cookie shapes.
11. Cook for 13 minutes until a light brown on a baking tray.
12. Cool on the tray.
13. When the cookies have cooled and hardened a little bit simmer some water in a pan and melt the chocolate in a heatproof bowl on top of it.

14. When the chocolate has melted, drizzle or pour over cookies for desired decoration. Then shake the chocolate sprinkles on top.
15. Cool until chocolate sets.
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From → Baking, Desserts

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