Today, I made both a brioche and a batch of Mexican chocolate cookies. The brioche disappeared in an instant. Fortunately, I can only bake six cookies at a time or they would all be long gone as well. I found two recipes for inspiration: Mexican Chocolate Icebox Cookies and Ibarra Mexican Chocolate Chip Cookies. Here’s my final recipe: Mix 1 cup butter and ¾ cup mixed brown and raw sugar until smooth. Beat in two eggs. (I still don’t have any vanilla. If I did, I would have added about 1 tablespoon.) Mix in 4 discs Ibarra chocolate, chopped into little pieces. Then 2 cups flour, 2 teaspoons baking powder, ½ teaspoon cinnamon, ½ teaspoon cayenne pepper, ¼ teaspoon allspice, ¼ teaspoon salt, and a pinch of white pepper. Refrigerate a day. Bake 10-12 minutes at 350º F.
I want a picture of the brioche, or did it disappear too quickly?
No picture, since the brioche looked just like the pain au lait: http://noah.potk.in/2009/03/10/pain-au-lait/
everything looks so good!
yum!
mmmm…they look yummy! I’ll give Claudia the recipe, and she’ll see if it works with rice flour.
Can we have a picture of Zoe with her helicopter hair do next?