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| karenbarnaby.com / Chocolate,Cinnamon & Pumpkin Seed Cookie Brittle | ||
A new found fondness for the combination of cinnamon
and chocolate plus a lifetime affair with my mother's chocolate chip cookie
brittle led to this recipe. I like to use pieces of cassia bark in these
cookies and grind them coarsely in a mortar and pestle for little explosions
of sweet cinnamon flavour.
It looks extremely groovy if you paint lines in between the pumpkin seeds
with a little gold powder mixed with bourbon before breaking it into pieces.
My pet name for this is Mayan cookie brittle.
Makes about 24 pieces
1/4 lb.
unsalted butter
113 g
1 oz.
unsweetened chocolate, chopped into small pieces
28 g
1/2 tsp.
coarsely ground cinnamon
2.5 ml
1/2 cup
sugar
120 ml
1/4 tsp.
vanilla extract
1.2 ml
1
egg
1
1/3 cup
flour
80 ml
1/2 cup
hulled pumpkin seeds
120 ml
Preheat oven to 375°F (180°C). In a large saucepan
over medium heat, melt the butter. Add the cinnamon. Remove from the heat
and stir until the chocolate is melted. Stir in the sugar, vanilla, and
egg until smooth. Stir in the flour and beat well. Immediately pour and
scrape the batter into a 10-by 15-by 1-inch jellyroll pan lined with parchment
paper. Spread the batter into a thin, even layer across the pan. Scatter
the pumpkin seeds evenly over the top.
Bake for 10 minutes, or until the cookie is just set. Remove from the
oven and cool on a rack for 20 minutes. Cut or break into 2 dozen rough-shaped
pieces, as you would a nut brittle.
From The Girls Who Dish-Inspirations, © 2001 Karen Barnaby, et al, Whitecap Books