I do think that liquorice is black gold, especial liquorice from Johan Bülow. After my first try on making cookies with liquorice, I've been contemplating making another cookie with the spicier habanero chili liquorice (no. 4). Today was the the day. And by all means - the cookies turned out great - no, they turned fantastic! The liquorice taste is prominent and the taste of chili is subtle. I think the cookies could be even better by adding a small amount of minced chili.
Makes 64 small cookies.
- 200 g butter, salted
- 200 g sugar
- 75 g brown sugar
- 1 egg
- 3 teaspoon fine liquorice powder (Bülow Fine Liquorice Powder)
- 200 g all-purpose flour
- 50 g milk chocolate (a good one like Valrhona), chopped
- 50 g habanero chili liquorice (Bülow no. 4), finely chopped
- 75 g almonds, blanched and ground to a course flour
- 1 teaspoon baking powder
- 2 tablespoons milk
Heat oven to 365℉.
Blanch the almonds, and ground them.
Mix together the flour, liquorice powder and baking powder in a mixing bowl. Combine the egg and milk and bring to to room temperature in another bowl.
Cream the butter in a stand mixer, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Add the egg mixture and mix until well combined.
Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate and liquorice. Scoop onto parchment-lined baking sheets, 16 small cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
Remove the cookies from the pans immediately. Once cooled, store in an airtight container.