Search
by Ingredient

Mint Chocolate Rusks

StarStarStarStarHalf star

Submitted by psamoska

YIELD

1 batch

PREP

15 min

COOK

35 min

READY

50 min

Ingredients

1 ⅓ 315
CUPS ML ALL-PURPOSE FLOUR
unsifted
79
CUP ML CAKE FLOUR
unsifted
3 45
TABLESPOONS ML COCOA POWDER
unsweetened
1 ¾ 8.8
TEASPOONS ML BAKING POWDER
¼ 1.3
TEASPOON ML BAKING SODA
¼ 1.3
TEASPOON ML SALT
1 237
8 1.2E+2
TABLESPOONS ML BUTTER
, softened
1 ¼ 296
CUPS ML SUGAR
superfine
3 3
EXTRA LARGE EXTRA LARGE EGGS
1 15
TABLESPOON ML MILK
2 1E+1
TEASPOONS ML VANILLA EXTRACT
4 115.6
OUNCES ML/G UNSWEETENED CHOCOLATE
melted and cooled
1 1
X X SUGAR
granulated *

Directions

Preheat oven to 350℉ (180℃).

Remove the dividers from two 11 x 4 x 1½-inch metal ice cube trays; butter and flour the trays.

Sift the flours, cocoa, baking powder, baking soda and slat.

Toss the chocolate chips with 2 teaspoons of the sifted mixture.

Cream the butter in the large bowl of an electric mixer on low speed for 5 minutes.

Add the sugar and continue beating for 3 to 4 minutes.

Add the eggs, one at a time, beating well after each addition.

Blend in the milk, vanilla extract and melted chocolate.

Blend in the sifted mixture on low speed. Stir in the chocolate chips.

Scrape the batter into the prepared pans, dividing it evenly between them.

Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

Cool each cake in the pan on a rack for 3 to 4 minutes, invert onto another rack and turn each right side up. Cool for 10 to 15 minutes.

Cut each cake on the diagonal into about twelve ¾ inch thick slices, using a sharp serrated knife.

Arrange the slices on two jelly roll pans or cookie sheets.

Bake the slices for 7 to 9 minutes, turn them over and continue baking for 7 to 9 minutes longer, or until firm.

Remove the rusks to a cooling rack using a wide metal spatula.

If you are finishing the cookies with granulated sugar, sprinkle some over each while they are warm.

Cool completely. If you are using the chocolate glaze, dust off any crumbs adhering to the cookies with a soft pastry brush.

Dip an end of a rusk in the glaze and hold it until it stops dripping, gently rocking the cookie from side to side.

When the chocolate is on the point of setting, carefully place each rusk on a legth of parchment paper until the glaze firms up, about 20 minutes.

To embellish the cookies further, you can dip the tip end of the glazed rusk in chocolate sprinkles; do this just before you place in on the parchment paper.

Peel away the glazed cookies from the parchment paper.

Store in an airtight container.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 208g (7.3 oz)
Amount per Serving
Calories 785 41% from fat
 % Daily Value *
Total Fat 36g 55%
Saturated Fat 21g 106%
Trans Fat 0g
Cholesterol 219mg 73%
Sodium 404mg 17%
Total Carbohydrate 37g 37%
Dietary Fiber 5g 21%
Sugars g
Protein 26g
Vitamin A 18% Vitamin C 0%
Calcium 10% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

Email this recipe