Tuesday 20 November 2007
[I’ve met a fairy-like girl – Chocolate malted whooper drops]
Sometimes, our lives get so busy that we forget about how beautiful it is to live; and we can’t even see the lovely things that surround us.
Call it the side effect of our super-exciting way-of-life full of crazy experiments and adventures; I just think it’s sad and find necessary to take a break from time to time to admire all the random petites choses that I usually disregard. It is a fantastic feeling when you realise how so little can make you so happy.
Today, I didn’t have one – but three – of these wonderful moments. The ones that truly matter.
The first one occurred around 4.38am. As I was quietly sleeping, I started hearing what is, to me, a divine sound. Raindrops were softly hitting my window, making for the most superb orchestra concert you could ever dream of. Covered with a huge pile of fluffy duvet covers, I coudn’t imagine a more beautiful place to be.
Then, around 7.50am, as I opened my mailbox, I found a package. It came from my favourite girl. Ever. She’s been my friend for years, introduced me to plastic-bottle-biting and tiny fake pastries. Une fille en forme de fée. She made a small felt pochette [pouch] with apparent stitches. And when I finally got the chance to tell her how happy it made me, we couldn’t help but talk about food. I’m sure they’ll be some good times ahead. I just can’t wait to see her and organise a chic dinner for New Year’s eve. Je t’aime fort mon petit pasteis.
That last *blissful*moment* is happening right now: a laptop on my legs and a chocolate malted whooper drop in my hand.
When I made Dorie’s recipe, I knew it would be good. I mean, have you ever found Dorie’s recipe to be lacking of anything? I haven’t, and suspect that nobody ever has. She is one of those people who make you feel instantly cosy, whether you’re having tea with her or just reading of her books. That’s why everyone loves her. But more than that, her recipes are terrific and always work. Thank you Dorie for making my day special.
Cookies au chocolat et aux maltesers
Adapted from Dorie Greenspan’s Baking: from my home to yours.
Maltesers are the European version of Whoopers and trust me, they’re very yummy. So imagine how wonderful they are when combined with a moist malted chocolate cookie dough and chunks of milk chocolate.
These are some great cookies – or as Dorie calls them -, drops and will make everyone happy. The maltesers had some crunch to an otherwise smooth and fudgy biscuit.
The dough almost has the same texture than frosting and to make things easy, you just have to spoon and drop it onto your lined baking sheet.
I decided to slightly underbake my cookies (10 minutes instead of the suggested 12). Well, the girl likes her dough raw.
Cookies au chocolat et aux maltesers
makes 30 cookies
1 3/4 cup all-purpose flour
1 cup ovomaltine powder or any other malted milk powder
1/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
150g butter, at room temperature
2/3 cup caster sugar
2 large eggs
1 tsp vanilla extract
1/4 cup whole milk
2 cups maltesers, coarsely chopped
170g milk chocolate, coarsely chopped
Preheat the oven to 175º. Set up a few baking sheets with parchment paper.
Sift together the flour, malted milk powder, baking powder, cocoa powder, and salt. Set aside.
Beat the sugar with the butter until creamy. Beat in the eggs, one at a time. Then the vanilla.
Beat in half the flour mix, just until incorporated. Then the milk. Then the rest of the flour mix.
Stir in the maltesers and chocolate chunks.
Place heaping tablespoons of the dough on the baking sheets.
Bake for 10 minutes and allow to cool for a couple of minutes before removing to a cooling rack.