Recipe
Chocolate horns (horseshoe) cookies
This is one of those recipes, that was always in my family…From my grandmother into my mother cookbook, I believe with some
alteration, this Chocolate horns (horseshoe) cookies are something that goes
perfect with a hot cup of coffee or tea. A least, that’s the way I remember my
mother having them, with a cup of coffee, in those lazy Saturday mornings…
Sometimes, I like to crumble them, on top of a vanilla or
hazelnut ice cream, for some extra chocolaty crunch. Also, if I have a party
planned, I use half of the dough to make round cookie shapes, and freeze them
until the day before. Next, I would spread some mascarpone whipped with a
drizzle of coffee liqueur, brandy or honey on top.
Back on the topic we are here for, the other thing I love
about these crunchy chocolaty heavens, is that they can last up to a month and
you can freeze them. They are equally good unfreezed. And so quick and easy to
make. I prepare them while my Walnut coconut and sesame vanilla cookie bake, so
it feel like I get two for one…
Ingredients:
200g butter, softened
350g flour
100g sugar
2 egg yolks
2 tbsp cacao powder
1 vanilla sugar or 1 tbsp vanilla extract
For the glaze
100 g dark chocolate
50 g butter
Method:
- Preheat the oven on 200 degrees. Line one baking sheet with parchment paper.
- Knead well the butter, flour, sugar, yolks and cacao powder.
- Using your hands, roll rope shapes of the dough (1 cm thick). Cut the rope into 10 cm long shapes and then bend them a little. Place the cookies on lined baking sheet and press them lightly on top with fork, so you can create lines on top.
- Bake them for about 15-20 min on previously heated oven.
- Meanwhile, on medium high heat melt the chocolate and butter.
- When the cookies are done let them cool down so they can firm and you can handle them easier.
- Dip the ends of the horseshoe into the chocolate glaze and leave them stiff on the parchment paper.
- Store them in aluminum/metal case or freeze them.
- Enjoy…
