Chocolate was the ultimate comfort food for me as a child. I would fall, scrape my knees, bleed, and chocolate can just switch off those tear ducts in an instance. Looking back, no physical or emotional pain couldn’t be soothed by chocolate.
Unfortunately, because life’s a b*tch, chocolate’s potency has weakened with time. These days the coronavirus gets me down, I eat chocolate, cry even more as now not only am I sad, but I’m going to be fat and sad.
I am taking this time to bake and cook more. It’s pretty much the only activity that prevents me from reading the news. I encourage you to find one of these news-stopping activities too. Something to keep your mind corona-free for maybe half an hour to an hour. These days every time my phone buzzes I curse and stop what I’m doing because I’m just expecting a death toll notification. Today I was genuinely relieved to see one buzz simply about someone who was stabbed to death in the UK. My condolences to the family, and I apologize, normally I’m more sympathetic.
So. Let’s talk cookies. Let’s talk about these wonderful cookies you can make whilst you’re social distancing. Though unfortunately, I realized I can’t really give baked goods to other people now that we’re social distancing. You’ll just have to eat them yourself. They’re kind of healthy because they contain buckwheat flour and a touch of honey? Does that make them healthy? They’re not overly sweet, they’re breakfast cookies made to be dunked in a glass of milk or coffee or wine (quarantine is like being at the airport, no judgements if you want to drink wine at 10am).
Makes a lot of cookies. I used 3cm cutters and there were about 40 cookies
30g hazelnuts, toasted and ground
30g dark chocolate
300g plain flour
100g buckwheat flour
10g baking powder
Pinch of salt
Preheat oven to 180C, grease and line a sheet pan
Beat the butter with the sugar until creamy and fluffy. Beat in honey and egg
In a separate bowl, mix together the flours, cocoa, baking powder, sugar and hazelnuts.
In a double boiler, melt the dark chocolate. Or do so in 10 second intervals in the microwave (more about melting chocolate here)
Whisk the butter mixture into the dry ingredients bowl, then mix in the melted chocolate. The result should be a soft dough
Roll out the cookie dough to about 0.5cm thick. Cut out desired shapes using a cookie cutter
Place them slightly apart on a baking tray (they won’t really spread) and bake for 15 minutes until the edges have darkened. They will crisp up as they cool.