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Wrinkled chocolate and anise cookies
Makes 20 Desserts and puddings
Ingredients
- 60g unsalted butter
- 4 star anise
- 60g unsweetened cocoa powder
- 200g icing powder
- 1/4tsp fine sea salt
- 2 large egg whites
- 150g 70% dark chocolate
Method
Put the butter and the star anise in a pan and melt the butter over a medium heat for a few minutes, letting it sizzle and foam and swirling to keep the milk solids from burning. Remove from the heat and leave to cool and infuse for 30 minutes, then scoop out and discard the star anise.
Preheat the oven to 180C/160C F/Gas 4. Line two baking sheets with baking paper.
Sift the cocoa powder and icing sugar into a large bowl and mix in the fine salt. Stir the infused butter and egg whites through to make a thick paste.
Chop the chocolate into a rubble to make both finer dust and larger shards and add to the mixture.
Dollop spoonfuls of the batter on to the prepared baking sheets, each approx. 4cm wide, spacing them to allow the cookies to flatten and spread. Sprinkle with a little flaky sea salt.
Bake for 8–10 minutes or untilthe tops look glossy, wrinkled and just set. Cool completely on the tray before serving.
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