Brunsli chocolate cookies recipe by Yotam Ottolenghi
These spicy Swiss treats can be baked a little ahead of the holiday itself • 20 best Christmas baking recipes Anyone from Switzerland will tell you these should only be made with cinnamon and cloves and only be baked and eaten at Christmas. Having played around with the spice mix, and baked and eaten them happily throughout the year, I would make the case for the rules for this chewy brownie-like (and gluten-free) biscuit to be extended. Swiss-born Cornelia Staeubli, through whom nearly all decisions at Ottolenghi have to pass, would firmly disagree. It’s true, though, that they’re particularly at home when things are festive, so I’ve made them into stars to play the game. Either way, these keep for five days in a sealed container. The dough can also be frozen (either when shaped into a ball or cut into cookie shapes) for up to a month. If you bake from frozen, just add another minute or two to the cooking time. Continue reading... from Recipes | The Guardian https://ift.tt/lNnzk