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DOUBLE CHOCOLATE SWEETIE DARLINGS

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If you take your mind back to the very first Journal – the one where it all began – you might remember a section called, Mignardise. In old French, the word translates as precious or cute, which is exactly what these sweet treats are. Originally, they were dainty little tidbits baked in the low, residual heat of the oven at the end of the day. But today, a plate of mignardises is like a culinary encore – a parting gift from the kitchen, as it were. And of all those quintessentially South African mignardises, the sweetie pie must be one of my ultimate favourites. In this reimagined, slightly more romantic version, I’ve doubled up on the chocolate by chocofying the biscuit base. Why didn’t I think of this sooner?!

INGREDIENTS

for the chocolate biscuits

115 g (140 ml) sugar

90 g (95 ml) unsalted butter at room temperature

pinch of salt

2 ml baking powder

1 egg

3 ml vanilla extract

95 ml cocoa

210 g (375 ml) cake flour

for the marshmallow 

3 sheets (6 g) gelatin leaves

300 g (375 ml) sugar

70 ml water

3 egg whites

for the chocolate coating

300 g 70 % dark chocolate

edible gold leaf for garnish

JAN | Jan Hendrik van der Westhuizen | DOUBLE CHOCOLATE SWEETIE DARLINGS
METHOD

for the chocolate biscuits

Line your baking trays with baking paper.

Beat the sugar, butter, salt and baking powder together in the mixing bowl of your electric mixer until light and fluffy.

Sieve the cocoa and flour together into a separate bowl.

Add the cocoa and flour mixture to the egg and butter mixture and mix well.

Place the dough between two sheets of baking paper and roll out to less than ½ centimeter. Place it in the fridge for 20 – 30 minutes. Meanwhile, preheat your oven to 180 °C. 

Take the dough out of the fridge, but keep the dough between the baking paper sheets. Roll the dough out to about 3 – 4 mm thick.

Using a round cookie cutter (about 3 – 4 cm in diameter), cut out the biscuits and place them on prepared baking trays. Then, pop them in the fridge for 5 – 10 minutes before baking.

To bake, put them in the oven for 8 minutes. Let the biscuits cool on the baking trays before removing them. They must be completely cold before you pipe the marshmallow on top of them.

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