Rich chocolate and toasty walnuts make these deliciously chewy cookies perfect to serve at the end of a leisurely meal.
INGREDIENTS
1¼ cups walnut pieces, roasted until lightly golden
1 cup icing sugar
2 tablespoons plain flour or plain gluten-free flour (I used Orgran brand)
¾ teaspoon ground mixed spiced
finely grated zest 1 orange
3 tablespoons finely chopped crystallized ginger
1 egg, lightly beaten
Chocolate ganache
1 cup cream
200 grams dark chocolate
To cook
1 cup icing sugar
METHOD
Preheat the oven to 170°C.
Place all the ingredients except the egg in a food processor.
Process until the mixture is finely chopped but not smooth. Add the egg and pulse to form a soft, sticky dough. It should look like chunky peanut butter. Scrape into a bowl, cover and refrigerate for 1 hour or until firm.
Liberally sprinkle the bench and your hands with icing sugar.
Scoop out small teaspoons of dough and drop onto the icing sugar. Roll into marble-sized balls. They will triple in size when cooked. Flatten the tops lightly with a fork then sprinkle with extra icing sugar to give a good coating. Place on lined baking trays about 3 cm apart. Chill one tray of cookies while the first tray is in the oven.
Bake for about 10 minutes until golden and the tops have a crackled effect.
Cool on the tray for 2 minutes then transfer to a cooling rack.
Ganache: Put the cream in a small saucepan and bring to just below boiling point. Remove from the heat, add the chocolate and stir until smooth. Tip into a bowl and cool to a thick, spreadable consistency.
Spoon the ganache into a piping bag with a fluted nozzle. Pipe a layer onto the smooth side of half of the cookies then sandwich with the remaining cookies. Place in the fridge for 1 hour to set the ganache. Makes about 20 doubles depending on their size
Cook’s tip: Unfilled cookies will keep for 3 days in an airtight container. Filled cookies will soften after 1 day.
Menu: Serve with a Shaved Raw Salad and Tomato, Basil and Feta Rolls, Roast Pork with Mixed Capsicums and Borlotti Beans and the Artichoke, Salami and Ricotta Lasagna.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.