John Myers
Ingredients for 1 servings:
- 200 g wheat flour
- 100 g sugar
- 60 g cornstarch
- 1 tsp, leveled baking powder
- 100 g dark chocolate, finely chopped
- 125 g margarine
- 1 packet of vanilla sugar
- 1 pack of orange zest
- 1 egg(s), size M
- n. B. chocolate glaze
- Flour for the work surface
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 12 minutes; Total time approx. 3 hours 42 minutes
Finely grate the dark chocolate using a kitchen grater. If you have a food processor with a grater attachment, you should use that. Then mix all the ingredients together to form a dough. There are two slightly different procedures. Method 2 is the simpler one, while Method 1 is my preferred one. For Method 1, shape the dough into a ball or cylinder on a lightly floured work surface, wrap it in cling film, and chill for at least 3 hours. Then roll the dough out flat. Cut out cookies and place them on a baking tray lined with baking paper. For Method 2, shape the dough into 3 cm thick logs on a lightly floured work surface. Press into a square about 5 cm wide and 1 cm high, wrap in cling film, and chill for at least 3 hours. Cut the dough sticks into slices just under 0.5 cm thick and place them on a baking tray lined with baking paper. Bake the cookies in a preheated oven at 200°C (top/bottom heat) (180°C fan-assisted oven or gas mark 4) for 12 minutes. Remove from the oven and let cool. Once cooled, warm the chocolate glaze and decorate the cookies with it.
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