You might have seen in yesterday’s Instagram Stories that I love rum. I only used to like it in a long drink but as I get older, I guess my flavor palette changes. To the better. I’m eating much more than I used to – and I wasn’t even fuzzy before that.
But for example: I used to eat only sweet breakfast and besides it being still my favorite, I also opt for the optional cheese sandwich. It’s really unusual for me.
But these no bake chocolate cookies, I’d have eaten even when I was young: chocolate, alcohol, sugar. Count me in!
- 350 g grated walnuts
- 175 g milk chocolate
- 110 g dark chocolate
- 85 g powder sugar
- 75 g rum
- 80 g butter (at room temperature)
- 1 egg white
- 5 Tbsp of water
- 300 g of icing sugar
- Melt the chocolate over a water bath. Add the butter, rum, sugar and walnuts and combine well. Take a baking paper and put the mixture on top. Put another baking paper on top and roll it to 12 mm thickness. Put it into the fridge and let it cool completely until it's hard enough to cut easily. Take the baking paper off the top and dust with powder sugar. This will be the bottom of the cookies and makes them less sticky.
- Make the egg white glazing by mixing all ingredients together in a bowl until it's runny and smooth.
- Spread the egg white glazing thinly on top and cut them into small slices of about 3 x 1,5 cms. Set them aside on a powder sugar dusted plate (make sure they don't touch) and let them rest once more until the glazing has hardened. Put them into a cookie tin and let them infuse for a few days before eating.
The smaller you cut the cookies, the easier it is to eat them. I hate nothing more (when it comes to cookies) than those huge ones. I’m always aiming to taste them all and if one or two fills me up already, I’m really disappointed. What about you?
The secret to these cookies (and cookies in general – or any food in that matter) is taking the right and best ingredients. If you take the cheapest rum – for example – there’s no wonder they won’t taste as great. In my opinion it’s better to make a smaller batch and use better and more expensive ingredients. This has the positive side effect that it will make the eaters lust for more and the praise for your baking (or making in that case) will be much higher.
Now. Carry on!