Saturday, November 15, 2008

Chicken Farm Bakers’ Project # 4: Christmas Cookie: Romias au chocolate, chocolate butter cookie with almond toffee

For all the people who love chocolate and toffee, this is the answer. I like the taste of the cocoa in these cookies; they’re good with a cup of tea, milk or coffee (or on their own).
The recipe is coming from  ...........
Note: The amount of the almond toffee is enough for 2 batches of cookies, so you can make both flavors from this toffee.

Romias au chocolate, chocolate butter cookie with almond toffee
Makes about 50 pieces


130 g
Cake flour (or pastry flour)
20 g
Dutch processed cocoa powder
125 g
1/5 tsp
50 g
Icing sugar (sifted)
½ tsp
Vanilla extract
20 g
Egg white

Almond toffee filling
(enough for 2 batches of cookies)
60 g
Corn syrup (or glucose syrup)
60 g
Brown sugar
60 g
Butter (cut into pieces)
60 g
Sliced almond

Make the filling:

Have ready 2 pieces - the silicone coated paper cut into 10 x 40 cm pieces.
Pour the corn syrup and sugar into a small pan, place over medium heat. When all the sugar melts put the butters into the pan. When the butter melts pour the sliced almond into the pan, stir quickly to cover the almond with the sugar mixture.

Pour the toffee into the paper and roll the toffee into a long cylinder and place the log into the baking sheet. Refrigerate the toffee for at least 1 hour before using.
Making the cookies:

Sift the flour, cocoa powder and salt together.
Line the baking sheet with baking paper or silpat.
Beat the butter until smooth then add the icing sugar and beat until the mixture is white and fluffy.
Mix in the vanilla extract then gradually add the egg white then beat to combine.

Pour the flour mixture into the bowl, using spatula, gently fold the mixture together until combine.
Using the cookie press, press the cookies into a disk with a hole inside.
Cut the toffee into small disk (about 4mm high), and place into the middle.
Put the sheet in the fridge for 20 minutes, meanwhile preheat the oven to 170 °C

Bake the cookies for 12-14 minutes, cool in the sheet for 5 minutes, then place the cookies on a wire rack to cool completely.

Romias au chocolate, chocolate butter cookie with almond toffee

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