Today's cookie is more like a mini sponge cake sporting a layer of orange marmalade then topped off with a coat of chocolate.
Ingredients: 1/2 cup granulated sugar, 2 eggs, 1/2 cup all-purpose flour, 6 tablespoons orange marmalade or apricot jam, 1/2 cup semisweet chocolate chips.
Instructions: Preheat oven to 375 degrees. Lightly grease 18 mini cupcake tins. In a large mixing bowl, whisk eggs and sugar unti llight and frothy. Sift the flour over the mixture ans stir in gently with a large metal spoon.
Divide the sponge mixture among the prepared tins. Bake for about 10 minutes, until just firm and pale golden around the edges. Using a metal spatula, carefully life the sponges from the tins and transfer to a wire rack to cool.
Press the marmalade or jam through a sieve to remove any rind or fruit pieces. Spoon a little of the smooth jam on the center of each sponge.
Melt the chocolate chips in the microwave for a minute or until thoroughly melted and smooth when stirred. Spoon a little chocolate on the top of each cookie and spread to the edges, covering the jam completely.
Once the chocolate has just started to set, very gently press it with the back of a fork to give a textured surface. Leave to set for at least one hour (or place in refrigerator for a few minutes).
Makes 18 cookie cakes.
"500 Cookies Biscuits and Bakes", Catherine Atkinson, Anness Publishing Ltd, Hermes House, London, 2009.
Cookies Rule!!!
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