I’ve been a part of Sabletine for almost 6 months now and I’m more excited than ever to be a part of this busy little pastry shop since there are so many new and exciting things happening in this new year! Kate wrote about the new Tartines that we are now offering for lunch, which I have to say are quite delicious, and this blog is something new itself that will allow us to share, communicate and interact with more people than ever!
Another new item at Sabletine is “Andrea’s Cookie of the Month”, which I’m particularly interested in because…well…I’m Andrea. Cookies are a hot item at Sabletine, so Kate has given me this little project so that each and every month there is a new flavour in the form of these tasty little treats. We will also be posting the recipe on the blog for the cookie of the month so that if you enjoy it, you can try making it at home once the month is over and it’s off our shelves!
January’s cookie is one we’ve adapted from Martha Stewart’s Holiday 2009 magazine. It is a “Chocolate Mint Melt-away”, which many of you may have had the pleasure of trying, as we’ve been offering them for a couple of weeks already. They have a crispy chocolate wafer, smooth mint ganache and a final chocolate coating, these are simply irresistible, so give them a try!
For the Wafer:
Cream together: 8 tbs unsalted butter, 1/2 cup white sugar and 1 large egg.
In a separate bowl sift: 1 cup cocoa powder, 1/2 cup plus 2 tbs flour.
Add the dry ingredients to your wet and mix until just combined. Wrap your dough in plastic wrap in a log shape so that the diameter is about 2 inches and refrigerate until firm, about 1 hour. Once they are firm, slice and cut cookies and bake at 350ºF for 10-12 minutes. Let cool.
For the Ganache:
Heat 1/4 cup cream in a saucepan until it boils and add a few drops of peppermint oil. Immediately pour over 6 ounces of semi-sweet chocolate and gently mix until combined. Once the ganache has cooled spread a small amount on top of each wafer.
Finally, melt another 6 ounces of dark chocolate over a double boiler dipping the tops of your ganache covered wafers in the melted chocolate. Transfer cookies to a parchment lined baking sheet and once they have cooled enjoy a delicious chocolate mint melt-away!
Tags: Food