Chocolate Tiffins
I thought a tiffin was a tin container for lunch. No, it is a cookie make from a cookie. Yum… This recipe was adapted from Cookie Madness.
Chocolate Tiffins
4 oz salted butter, softened
1 1/2 tablespoons Lyles golden syrup
8 to 10 oz Hershey Dark chocolate, cut up
6 or 7 ounces of tea biscuits, butter cookies, digestive biscuits or shortbread
2 oz whole almonds, toasted and chopped
1 or more oz dried sour cherries (optional)
Cut up butter and place butter, syrup and chocolate chips in a microwave-safe bowl. Stir to coat chips in butter. Microwave on high 30 seconds. Stir and repeat until chocolate is melted.
Chop the cookies into large chunks. Stir together cookie chunks, almonds and cherries, then add to melted chocolate mixture. Pour mixture into an 8 inch square pan that has been lined with foil or parchment. It will be quite wet. After a few hours, it will set, but you might want to put it in the refrigerator to speed it up.
Lift from pan using foil or parchment as a handle and cut into little squares.
Read MoreBiscoitos de Maizena
These cookies are a favorite in Brazil. They are named “Maizena” because that is the brand name of their cornstarch. As you can see, these cookies are made with cornstarch and no flour. Delicious anytime of the year, and also great for a gluten-free diet. They are very light and melt in your mouth.
Biscoitos de Maizena
3 dozen cookies
2 cups cornstarch
1 cup granulated sugar
1 egg
1/2 teaspoon pure vanilla extract
3/4 cup butter, room temperature
Preheat oven to 375F. Either line a large baking sheet with parchment paper, silpad, or lightly butter.
Using mixer on low speed, combine cornstarch, sugar, egg, vanilla extract, and butter until well combined. Let the dough sit approximately 10 to 15 minutes before rolling into balls.
Roll the dough into 1-inch balls in the palm of your hand and place onto the prepared cookie sheet. Use the tines of a fork to make grooves on top of the cookies and to flatten them slightly.
Bake the cookies on the center rack of the oven for approximately 7 to 10 minutes depending on the size of your cookies. Remove from oven.
The cookies are very fragile when hot. Let them cool slightly before removing from the cookie sheet.