Chocolate Brazil Cookies Revisited – Random Recipes 9
We are well and truly being kept on our toes with this challenge. For some reason Dom doesn’t think we are being as random as we should be in his Random Recipes challenge. To get around this, he has teamed us up with another blogger this month, who is responsible for selecting the book and page number for us. This reduces the chance to cheat somewhat. NOT, I hasten to add, that I have ever done such a thing. I was teamed up with Miss Cake Baker of What I Baked This Weekend and in a series of exchanges via Twitter she selected Chocolate Brazil soft-baked biscuits from Green & Black’s Unwrapped. I am always terrified I’m going to get something really difficult, but once again, I was lucky.
I had already made these, way back in the early days of my blog but they hadn’t turned out quite as I’d imagined. So rather than asking MCB to choose again, I thought it would be good to give them another go, use a less dark chocolate and add a bit more milk.
This is what I did:
- Roughly chopped 50g Brazil nuts and 125g milk chocolate (46%).
- Creamed 75g unsalted butter with 60g vanilla sugar (granulated) until soft and fluffy.
- Beat in 1 duck egg and 1/4 tsp vanilla extract.
- Sifted in 175g wholemeal flour, 1 tsp baking powder and a pinch of salt.
- Stirred in 2 tbsp milk.
- Folded in the nuts and chocolate.
- Placed 20 teaspoonfuls on lined baking trays then flattened them with a fork dipped in water. The recipe stated the dough should be rolled out, but I couldn’t see how that would be possible with all those chocolate lumps and bumps and the mixture was a little too moist anyway.
- Baked at 180C for 12 minutes.
The biscuits didn’t spread this time either, but I managed to flatten them more than I did in my first attempt and they thus had a better texture. They weren’t too sweet and were delicious warm whilst the chocolate was still melted. A definite improvement on the first time. CT got his cold, but he also thought they were delicious.