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Prep Time: 0 Minutes Cook Time: 14 Minutes |
Ready In: 14 Minutes Servings: 36 |
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The original recipe for these crispy snacks is apparently over 200 years old. These cookies are some of the most intensely flavoured, versatile chocolate wafer cookies of any I have tasted, and the recipe I’m going to use for the Torta Straticella Alla Andrew. Read more . They are excellent keepers if stored in a tightly closed tin. Ingredients:
1/2 cup unsalted butter, softened |
2 cups sugar |
2 teaspoons cornstarch |
1 tablespoon cold water |
1 tablespoon cold, brewed espresso |
1 teaspoon vanilla |
2 cups flour |
1 1/4 teaspoons baking soda |
1/2 cup cocoa, sifted |
1/4 teaspoon salt |
Directions:
1. Cream butter and sugar.
2. In a small bowl, whisk cornstarch and cold water until smooth.
3. Add cornstarch slurry, espresso and vanilla to the mixture.
4. Sift flour, baking soda, cocoa and salt together.
5. Gradually sift it into the batter, and continue beating until flour is completely blended.
6. Turn out onto plastic wrap, flatten to about 1 inch thick, wrap dough tightly and refrigerate overnight (or up to 1 week).
7. Preheat oven to 350°.
8. Allow dough to come to room temperature.
9. Roll out dough between 2 sheets of wax paper (or on well-floured board) to no more than 1/4 .
10. Cut into approximately 2 shapes (a pizza wheel helps make rectangles) and place on greased (or lined) baking sheets.
11. Bake for 14 minutes, watching carefully to prevent burning.
12. These should be crisp as soon as they cool
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