Deixem-me dar-vos um gostinho da edição deste mês da Food & Travel: estas são as bolachas de chocolate que estão na capa e são de comer e chorar por mais! E fazem-se num instante. Querem experimentar?
Let me give you a taste of this month’s Food & Travel: these are the chocolate cookies that appear on the cover and they’re to die for. And you can bake them so quickly! Wanna try?
50g unsalted butter
450g chocolate, roughly chopped
170g soft light Muscovado sugar
85g plain flour
1/2 tsp salt
1/2 tsp baking powder
Preheat the oven to 170ºC/325ºF/Gas 3. Put the butter and half the chocolate in a heatproof bowl over a saucepan of simmering water. Leave until melted and smooth.
Put the eggs and sugar in a freestanding electric mixer with a paddle attachment and beat until well mixed. Pour in the chocolate mixture, beating on slow speed until well combined. Sift the flour, salt and baking powder into a separate bowl then stir into the chocolate mixture in 3 additions mixing well after each addition. Finally stir in the remaining chocolate until evenly dispersed.
Arrange equal amounts of cookie dough on 2 baking trays. Bake in the pre-heated oven for 10-15 minutes, checking regularly after 10 minutes. They are ready when the tops start to crack and they look glossy. Leace the cookies to cool slightly on the trays before turning out onto a wire cooling rack to cool completely.
(image: Constança Cabral)