The pretty Pink Pepper met Dark Chocolate on a sunny afternoon.
They shared their first kiss on a crispy, crumbling cookie
and even though Pepper was a bit of a tease,
they had a way of completing each other.
It was love at first bite.
The brightness of the pink pepper complements the earthy, warm taste of the chocolate.
The pepper's spiciness really highlights the richness of the chocolate, leaving behind a light, lingering heat.
Dark choc & pink pepper biscuits
Makes 15Slightly adapted from Jamie Oliver Magazine Extra: Brilliant Baking
90g unsalted butter
85g sugar
A splash of milk
30g cornflour
110g self-raising flour
4 tbsp rolled oats
100g white chocolate
Pink peppercorns, to decorate
one: preheat oven to 190°C/ 375° F.
two: blend butter, sugar, milk, cornflour, flour and rolled oats in a food-processor until it comes together as a soft dough.
three: shape the mixture into 15 small balls and place on a baking tray. Use a fork to flatten the soft balls a little bit, leaving a little stripe patern behind.
four: bake for 12 to 15 minutes, until golden. Cool on a wire rack.
five: melt the dark chocolate au bain marie (in a bowl over a saucepan of simmering water) or in the microwave with 30-second intervals.
six: dip half of each biscuit into it, place on non-stick baking paper and sprinkle over some peppercorns. seven: leave to cool; serve with coffee or tea and enjoy!
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