PASTRY & BAKING

NATURALLY SWEET DATES ADD RICHNESS TO THIS KNOCKOUT SPICED CAKE. SEAL THE DEAL WITH AN EASY GINGER-BUTTER ICING AND A SCATTERING OF CRYSTALLISED GINGER

CHOCOLATE BUCKWHEAT COOKIES

MAKES 10

The flavour of these cookies is earthy, nutty, bittersweet and slightly salty. Begin this recipe 1 day ahead.

35g unsalted butter, chopped
270g dark (70%) chocolate, chopped
55g buckwheat flour
½ tsp baking powder
2 large eggs
190g brown sugar
½ vanilla bean, seeds scraped

Place butter and chocolate in a heatproof bowl set over a saucepan of gently simmering water (don’t let the bowl touch the water), stirring occasionally, until melted and smooth. Remove bowl from heat and set aside until ready to use. If chocolate mixture starts to set, gently heat over pan until melted again.

Sift flour, baking powder and ¼ tsp salt flakes together in a bowl. In a stand mixer fitted with the whisk attachment, whisk eggs, sugar and vanilla seeds on medium speed for 8-10 minutes until pale and fluffy and doubled in size.

In 3 batches, very gently fold in the chocolate mixture (you want to incorporate the chocolate without losing the aeration in the egg mixture). Fold until just combined, making sure you scrape the bottom of the stand mixer bowl.

Sift half the dry ingredients over the chocolate mixture and gently fold through (sifting the dry ingredients over the top ensures you don’t lose too much of the air). Repeat with the remaining dry ingredients and fold until just combined, scraping the bottom of the bowl to incorporate everything fully. Pour the cookie dough into a clean container, then cover and chill overnight.

Preheat the oven to 180°C. Line 2 baking trays with baking paper.