DESSERT RECIPES
Finish off your meal with a sweet Mexican treat! Make sure that you've left room for these recipes.
Dessert Recipes
Dark Chocolate Chicharron Cookies
From 'Eat Mexico' by Lesley Tellez
This recipe is a real sweet and savoury mix. These cookies mix the fluffy and salty chicharrons with rich dark chocolate to make a dense and buttery cookie with a satisfying crunch.Ingredients
- 275g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 2 medium eggs
- 150g caster sugar
- 165g light soft brown sugar
- 225g unsalted butter, melted and cooled to room temperature
- 1 tsp vanilla extract
- 200g dark chocolate (at least 70% cocoa solids), chopped into 5mm chunks
- 115g chicharron, crumbled
Recipe
- Whisk together the flour, bicarbonate of soda, and salt in a medium bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the eggs and both sugars for about 3 minutes, until light and fluffy and doubled in volume.
- Reduce the speed and mix in the butter and vanilla extract until well combined.
- Using a wooden spoon or rubber spatula, stir in the dry mixture into the wet mixture until just combined.
- Gently stir in the chicharron and chocolate, being careful not to over-mix.
- Cover the dough with clingfilm and refrigerate until firm, at least 2 hours but ideally overnight.
- When ready to bake, preheat the oven to 180°C. Drop the cookies by mounded tablespoonfuls onto an ungreased baking tray, spacing them 5cm apart. Bake for 10-12 minutes or until the edges just start to brown and the middles are soft.
- Leave the cookies to cool on the baking tray for 1 minute, then remove to a wire rack to cool completely.
Monday to Thursday 9am to 5pm
