John Myers
Ingredients for 1 servings:
- 125 g butter
- 125 g sugar
- 2 packets of vanilla sugar
- 1 egg(s)
- 50 g beet syrup
- 1 pinch of salt
- 125 g dark chocolate (min. 70%)
- 250 g flour
- 1 tsp, heaped baking soda
Instructions
Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 14 minutes; Total time approx. 1 day 1 hour 14 minutes
with dark chocolate
Cream together the butter, sugar, vanilla sugar, egg, and sugar beet syrup until creamy. Then mix in the salt and some of the finely grated chocolate (about 2/5, depending on how many pieces you want). Sift in the flour and baking soda and mix to form a dough. Knead in the remaining chocolate, chopped or grated. Cover the dough and let it stand in a cool place for 24 hours. The next day, shape it into small balls or random shapes and place them on a prepared baking sheet. The space between the cookies should ideally be twice as large, but at least 1.5 times the size of the cookies themselves. They will expand considerably. Bake in a hot oven at 175°C (top/bottom heat) for about 11-14 minutes. Tips for connoisseurs: The higher the percentage of cocoa in the chocolate, the better. We particularly recommend Moser-Roth at 85%. One variation is Moser-Roth with bitter orange (or similar) plus the grated peel of an organic orange or 1 packet of orange peel flavoring.
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