GCBS Digestive Cookies with Milk Chocolate
Ingredients
whole wheat flour |
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all purpose flour |
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wheat bran |
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packed light brown sugar |
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salt |
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cold unsalted butter, cubed |
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milk |
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chopped milk chocolate |
Preparation Preheat oven to 350 F/176C. Line two rimmed baking sheets with parchment paper. Set aside.
In a food processor, pulse together flours, wheat bran, sugar and salt. Add butter and pulse until mixture resembles coarse crumbs. Gradually add milk until dough is moistened and holds together when squeezed.
Turn dough out onto counter and knead gently to bring together.
Flour counter and roll dough to scant 1/4-inch thick. Cut into rounds and place on prepared baking sheets.
Bake 16 - 18 minutes, until firm and edges begin to brown. Cool for two minutes on pan, then remove to a wire cooling rack to cool completely.
While cookies are baking, melt 3/4 of the chocolate in a large heat-proof bowl set over a saucepan of simmering water. Melt chocolate to 45 C/113F. Remove from heat and add reserved chocolate. Continue stirring until temperature reaches 27 C/81F. Briefly place bowl over simmering water and heat chocolate gently to 29 - 30 C/86F.
Dip one face of each cookie into tempered chocolate, then make a criss-cross pattern in the chocolate with the tines of a fork. Place — chocolate side up — on cooling racks to dry.
Preparation Time: 55 Minutes
Servings: 18 cookies
Tags: chocolate cake, cookies, the great canadian baking show