I've never been a big a fan of liquorice, I have to admit. With that being said, I recently stumbled across liquorice coated with chocolate which I thought was a winner. The mix of sweet, salty, and bitterness was just right. Aside from cakes, I'm not too familiar with a lot of other baked goods which include liquorice. I wanted to create something which plays on taste experiences and so thought a cookie would be perfect. With the randomness for how ingredients are dispersed in the cookie dough, every bite is different yet enjoyable as the one before.
Makes 12 (or 24 small)
Hands-on Time inc. Chilling 65 minutes (plus cooling)
Baking Time 15 minutes
125g Light brown sugar
125g Caster sugar
250g Salted butter (softened)
1 Egg, medium
350g Plain flour
75g Soft liquorice
75g Dark chocolate (90%)
Freestanding mixer or mixing bowl and electric whisk
2 Baking sheets
Add the sugars followed by the butter to the mixing bowl.
Add the egg and mix, followed by the flour.
Mix until fully incorporated.
Using a knife, chop the liquorice and chocolate up into small bite-sized nuggets.
Add to the bowl and combine.
Halve the raspberries and add to the mixture.
It's best to combine these using a spatula so you can control how much or little you crush them.
Fold until the raspberries are fully incorporated.
Lay 2 large sheets of clingfilm, one on top of the other, on the worktop.
Tip the dough onto the middle top third of the clingfilm.
Spread out into a sausage shape, about 30cm long.
Wrap the dough in the clingfilm by rolling it up.
Fold the ends of the clingfilm over.
Using your hands, roll until the dough back and forth until it is evenly distributed and as round as possible.
Pop into the fridge and chill for at least 1 hour.
Preheat the oven to 170°C/150°C(Fan)/325°F/Gas mark 3.
Line two baking sheets with baking parchment.
When you're ready to bake, unwrap the cling film and slice the dough up into 12 discs. Lay 6 discs, spaced apart, on each baking sheet.
You may find that the dough is a little sticky and so you will need to shape the discs a little before putting onto the baking sheets.
If you're baking both trays at the same time, put one tray on the middle shelf in the oven, and the other on a bottom shelf.
Bake for 15 minutes until the edges are crisp, and the cookies do not look shiny and glossy on the top.
Remove the tray from the middle shelf to cool, and replace with the tray from the bottom shelf, if these cookies need a little longer that is.
Leave the cookies to cool for 10 minutes on their trays before sliding them onto a wire rack to cool completely.
Don't be tempted to dig in right away. It pays off to wait!