A while
ago I tried some Iranian cookies that someone had brought into work. They were
little and sticky but delicious. Of course, it took a few before I could work
out the ingredients, can’t just do that from one, no no. It was the condensed
milk that I wasn’t sure about.
They were
really lovely so I have attempted my own approximation, these ones are less
sticky with condensed milk but still have all the flavours that I remember.
Just to bring something new to the table, and because I thought the texture
needed it, I have dipped them in dark chocolate.
Ingredients
300grams
desiccated coconut
1 tin of
condensed milk
10
cardamom pods, split with the seed scraped out and worked until they are a fine
powder
4 egg
whites
180grams
dark chocolate
Method
Combine
all the ingredients in a bowl and work until the mixture is thoroughly
combined.
Spoon the
mixture into heaped circles on a sheet of baking paper and cover they tray with
another piece of baking paper, the coconut can easily catch and burn. The
mixture will fluff up a little so don’t place them too close together.
Put in
the oven on low for 20 minutes.
Leave the
cookies on the paper to cool. It will be easier to peel them off later and you
are less likely to leave half of them stuck to the paper.
Once they
have cooled heat some dark chocolate in a bowl over a pan of boiling water.
Dip the
cookies in the dark chocolate and leave to cool on a fresh sheet of baking
paper.
If you
want the cookies to be a little more sticky then reduce the number of egg
whites and the cooking time.
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