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Recipe: (adapted from Top with Cinnamon)
113 g unsalted butter
1 1/4 cups packed brown sugar
2 eggs
1/2 cup cocoa powder
1/4 tsp salt
3.4 tsp baking powder
2 cups all-purpose flour
flaky salt/ fleur de sel/ maldon salt, for sprinkling
approx. 1/2 cup Speculoos cookie butter
1. Line a baking tray with parchment paper. Preheat your oven to 350 degrees F (180 degrees C)
2. In a medium saucepan, melt the butter. Take off the heat and stir in the brown sugar and eggs. Then add the cocoa, salt and baking powder and stir until well combined. Add the flour and stir until no floury patches are left.
3. Take 1 heaped tbsp of dough, use your finger make a large indentation the centre of the dough; fill the indentation with 1/2 tsp cookie butter Top with a flattened tablespoon of dough, and seal the edges.
4. Sprinkle with fleur de sel
5. Bake for 8-10 minutes until set
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