How to make chocolate reindeer cookies:
Quantity |
Ingredients |
| 50g (1.75oz) |
good quality chocolate |
| 2 heaped teaspoons |
cocoa powder |
| 85g (3oz) |
sugar |
| 85g (3oz) |
butter |
| 1 |
egg |
| 115g (4oz) |
flour (any will do including gluten free flour such as tapioca starch) |
| 225g (8oz) |
parsnips (also works well with beetroot and carrots can be used although it changes the flavour) |
| 2 level teaspoons |
baking powder |
| half a teaspoon |
zanthium gum, if you have used gluten free flour |
|
Method
Turn on the oven to about 180C (cooler for a fan oven). Line two baking sheets with baking parchment. Peel and roughly chop the root vegetables to produce 8 oz of usable flesh. Put all the ingredients into the food processor. Blend in the food processor untill there are no more large pieces of chocolate, butter or vegetables. Place spoonfuls of the mixture on the baking sheets, leaving room for them to spread when cooking. Bake untill crisp on the outside and the ones at the edge are begining to discolour. They cook very quickly. Cool on a wire rack, and then place all 30 or so in a large bowl in the centre of the table and watch them disappear.
Eat while still warm with children who would otherwise not go near a parsnip or a beetroot. These biscuits will go soft by the next day, but are still delicious and should be eaten by the end of the week. As an alternative to just root vegetables, use a large beetroot and a small blood orange (unpeeled) to create another exciting variation.
Thanks to
Rosemary Greenwood from the United Kingdom for
submitting this chocolate reindeer cookies recipe.
Added on 19 December 2007.
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