These super simple, thin and crispy yet chewy cookies are divine. Leave plain or top with a few chopped nuts or cranberries before cooking.
INGREDIENTS
2 cups icing sugar, sifted
⅓ cup good quality cocoa, sifted
½ teaspoon each ground cinnamon and allspice
pinch cayenne pepper, optional
⅓ cup ground almonds
½ teaspoon sea salt
150 grams chocolate baking chips
1 x egg, size 7 (large)
2 x egg whites, size 7 (large)
1 teaspoon vanilla extract
2 x flat baking trays lined with baking paper and greased with cooking spray
METHOD
Preheat the oven to 150°C fan bake.
Combine the icing sugar, cocoa, spices, almonds and salt in a large bowl then add the chocolate chips.
Whisk the egg and the egg whites and the vanilla together with a fork then add to the dry ingredients and stir until well combined. The mixture will be thinner than a normal cookie batter.
Place small tablespoons of the mixture spaced well apart on the baking tray. I put 9 on each tray as they spread dramatically and I bake one tray at a time.
Bake for 9–10 minutes, turning the tray halfway for even cooking. Cool on the tray for 10 minutes then carefully lift off and transfer to a cooling rack. Makes about 24 x 10 cm cookies depending on the size
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.