maida heatter chocolate crack cookies recipe

Or raise the rack slightly higher in the oven (but I have found that if I bake these higher, they crack.If they seem to be browning too much on the bottoms, be prepared to slide an extra cookie sheet under the one that is baking.Watch these very carefully- they must not burn even a bit on the bottoms or it will spoil the taste.Bake one sheet at a time for 13-15 minutes, reversing the sheet from front to back during baking, to ensure even baking.Press scraps together and re chill (freezer is O.Quickly and carefully place them about 1 inch apart on the foil, about 4 per sheet.Use a wide metal spatula to transfer the cookies to the foil.Quickly cut with a floured 5-inch round cutter.Roll out in all directions until the dough is 1/4-inch thick.Work very quickly because the dough will become sticky and unmanageable if it softens too much.Pound it a bit with the rolling pin to soften it slightly.Unwrap one of the packages of dough and place it on the cloth.

Flour a pastry cloth and a rolling pin, using more rather than less flour.Cut aluminum foil to fit cookie sheets, and place on sheets.When you are ready to bake, adjust a rack to the center of the oven and preheat to 375☏.Then divide into thirds and wrap each piece in plastic wrap: refrigerate overnight.Cover the bowl with plastic wrap or foil and refrigerate until it is firm enough to be handled.Beat in the water or coffee and rum, and then the remaining dry ingredients.Then, on low speed, add about half of the dry ingredients, scraping the bowl as necessary with a rubber spatula and beating until mixed.In the large bowl of an electric mixer, beat the butter until it softens.Sift together the flour, baking soda, salt, ginger, cloves, nutmeg, mace, allspice and optional black pepper.

Maida heatter chocolate crack cookies recipe