Happy release day to A Court of Wings and Ruin!
I decided I needed a snack while reading this – and decided to bake what I’m going to call “Night Court Chocolate Stars”. The recipe can be found below the cut; it’s based on a Swedish chocolate cookie, but I added some twists to it. As the base is Swedish the measurements are in deciliters, tablespoons and teaspoons. Tablespoons and teaspoons are the same size as they are in the US and UK, while 1 deciliter is somewhat less than half a cup.
- 2 1/2 deciliters of flour (just over 1 cup)
- 1/2 teaspoon of baking powder
- 1 1/4 deciliters of icing sugar (0.5 cups)
- 1/2 tablespoon of vanilla sugar
- 1 tablespoon of cocoa powder
- 100 grams of butter
- 1 egg
- Pearl sugar
- Optional flavor additions (suggestions listed below)
1. Pour flour, baking powder, icing sugar, vanilla sugar and cocoa powder in a bowl and stir together with a fork. Split the butter into small pieces and stir down.
2. Crack the egg and separate the yolk from the white. Put the yolk in the bowl with the other ingredients and the white in a glass or cup. Put away the cup with the egg white for now.
3. Stir the yolk into the other ingredients. You might have to do this for a while until you end up with a lumpy dough.
OPTIONAL! Split the dough into two or three equally sized parts and add an additional flavor to each piece. I decided to go with grounded licorice root, freeze dried strawberries and mint essence. Other suggestions that work well with chocolate are different types of nuts, salt, coffee powder and different types of citrus fruits. Whatever you might want to add it must be in small pieces, grated or fluid as the cookies will be thin.
4. Put the dough (whole or in pieces, depending on if you’ve added flavors or not) in a plastic bag and let it rest in the fridge for 1 hour.
5. Turn the oven to 200 C (392 F).
6. If you did not add any flavors before, take half of the dough from the fridge. In case you’ve already split the dough, take one of your pieces. Put a thin layer of flour on a flat surface and use a floured baking roll to roll the dough to a thickness of a couple of millimeters. Use a cookie stamp (I used stars in this recipe, but of course others work as well) to shape your cookies and put them on a piece of baking paper (which you may or may not have already placed on an oven plate).
NOTE! Cool the dough between each time you work it out. The warmer it becomes, the stickier it gets and you’ll have to use more and more flour to get it off your baking surface. This, in turn, might make you end up with flour tasting cookies. Also make sure not to put the cookies too close together on the baking paper – they will grow slightly in the oven.
7. Whisk the egg white in the cup using a fork, then use a brush to put it on the cookies. Strew pearl sugar (this can be replaced with chopped up nuts) on top of the cookies. Put the cookies in the middle of the oven for 6 minutes.
8. When the time is up, take the cookies out of the oven and move them to a cooling rack. Let them rest for a couple of minutes before you eat them – they’ll be soft when you get them out of the oven and harden after some cooling, and believe me, they taste better hard.
9. Depending on how big the cookies are and how many flavor batches you made, you’ll need to repeat step 6-8 until you’ve used up all the dough.