We are ever so excited to introduce our devilishly decadent February Friend of MTF. Mary Fawzy, founder of Purple Turnips, shares her delicious Liquorice-Chip Cookie recipe with us. If this tickles your tastebuds, have a go at creating your own batch of these tasty treats. You can also try your hand at more of Mary’s recipes on her instagram and twitter.
Everybody knows there is nothing worse than the dreaded raisin when you think you are biting into a chocolate chip cookie. I might have something that, to some, will rival the raisin. Liquorice! Yes, it’s a polarising flavour, but for those who like liquorice, this is a deeply exciting prospect.
It came to me like a divine revelation one day as I was snacking on some chocolate coated liquorice. Chocolate and liquorice make a dark and moreish pairing and I was thinking of how to use them in different ways. I remembered picking out the chocolate “sandwiches” in a packet of Liquorice Allsorts when I was young, (they never put enough of them in there.) Then it hit me. Liquorice ‘chips’ instead of chocolate chips. Chewy liquorice bits in a soft dark chocolate cookie, a texture and flavour adventure!
This cookie recipe has been adapted, using the double chocolate chip cookie recipe on BBCgoodfood.com. It’s simple and easy to follow and results in an almost brownie like cookie. Instead of the chocolate chips I add some liquorice ‘chips’. But add both for extra decadence. (Secret: some cinnamon ties it all together)
200g softened butter
300g soft brown sugar
2 tsp vanilla extract
300g self-raising flour
80g cocoa powder
1 tsp baking powder
½ tsp cinnamon
Preheat oven to 180°c
Cut your liquorice ropes or pieces into small slices or discs.
Cream butter and sugar until light and fluffy, then beat in vanilla extract and eggs
In a separate bowl sift flour, cocoa, cinnamon and baking powder together
Add flour mix to the creamed mix in stages (a third at a time) mix well. Fold in the liquorice. (And chocolate chips if you are using)
Scoop out about a table spoon of mixture, roll into a ball, then flatten with the back of your spoon on your baking tray. Repeat until you have used up all the cookie mixture.
Bake in preheated oven for 12 minutes, when you remove the cookies from the oven they will still be soft, leave to cool completely on the baking tray, where they will continue to cook slightly, when completely cold move to a cooling rack.