Chocolate Pretzels Recipe
Recipe

Title

Chocolate Pretzels

Author

Liz Franklin

Created date

December 9, 2015

Recipe details - RV

I sometimes ring the changes by cutting the quantity of ground almonds down to 60 g/ 1/2 cup and adding 40 g/1/3 cup cocoa powder. It may take a little practice to get the pretzel shape but once you get the hang of it, these lovely cookies are a doddle to make!

Excerpted from The Cookie Jar by Liz Franklin. Photography by Kate Whitaker. Published by Ryland Peters & Small, $30.95 CAD.

Main ingredient: 
Flour
Restrictions: 
none
Prep time: 
Total time: 
Servings: 
25

Ingredients

125 grams/1 stick butter

250 grams/2 cups plain/all-purpose flour

100 grams/2/3 cup ground almonds

85 grams/scant 1/2 cup caster/granulated sugar

2 eggs

150 grams/5 ounces good-quality dark/bittersweet chocolate, for coating

2 baking sheets lined with baking parchment

Directions

Preheat the oven to 180°C (350°F) Gas 4.

Rub the butter and flour together in a large mixing bowl until the mixture resembles fine breadcrumbs. Add the ground almonds and sugar.

Stir in the eggs and mix until the dough comes together to create a soft dough.

Divide the dough into small balls and roll each out into very thin sausages.

Form each sausage into a pretzel shape.

Bring the ends upwards and toward the centre (as if you were forming a circle), cross over the ends, twist and connect each end to the opposite side of the loop.

Lift them gently onto the prepared baking sheets, leaving a little room between each.

Bake in the preheated oven for about 10 minutes, until firm and golden. Cool on a wire rack.

Melt the chocolate in a bowl set over a pan of barely simmering water, then dip the pretzels into the melted chocolate to coat. Leave to set on a wire rack.

Store in an airtight container in a cool place (but not the fridge), so the chocolate doesn’t melt, and eat within 3 days.

Tags

Holiday
Cookies
treats
Chocolate pretzels
baking
Christmas

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