Cookie Recipes - Cocoa and Marmalade Squares Recipe

  
 

Cookie Recipes - Cocoa and Marmalade Squares

 

Ingredients

 

BASE:

  • 1 cup/150 g all-purpose/plain flour

  • 2 tbsp unsweetened cocoa powder

  • 1/4 tsp salt

  • 1 cup/250 g butter

  • 1/3 cup/70 g granulated sugar

  • 1/3 cup/50 g confectioners'/icing sugar

FILLING:

  • Zest of 1 orange

  • 1/2 cup/125 ml orange juice

  • 1/2 cup/125 ml water

  • 1/3 cup/50 g cornstarch

  • 1 tsp lemon juice

  • 1 tbsp butter

  • 1/2 cup/160 g orange marmalade

GLAZE:

  • 3 tbsp heavy/double cream

  • 1 1/2 tsp com syrup/golden syrup

  • 3 oz/go g semisweet/dark chocolate, chopped

Method:

  1. Preheat the oven to 325°F/170°C/gas 3. Line an 8-inch (20-cm) square baking pan with aluminum foil, letting the edges overhang.

  2. Chocolate Base: Sift the flour, cocoa, and salt into a medium bowl. Beat the butter, granulated sugar, and confectioners' sugar in a large bowl with an electric mixer at high speed until creamy.

  3. Mix in the dry ingredients. Firmly press the mixture into the prepared pan to form a smooth, even layer. Prick all over with a fork.

  4. Bake for 25-30 minutes, or until firm to the touch. Let cool for 10 minutes.

  5. Filling: Mix the orange zest and juice, water, cornstarch, and lemon juice in a small saucepan over medium heat.

  6. Bring to a boil and boil, stirring constantly, for 1 minute, or until thickened. Remove from the heat and mix in the butter and marmalade until well blended.

  7. Pour the filling evenly over the cookie base. Bake for 5 minutes. Cool completely in the pan. Refrigerate for 1 hour, or until set.

  8. Glaze: Bring the cream to a boil with the corn syrup in a small saucepan. Remove from the heat and stir in the chocolate until melted and smooth.

  9. Spoon the glaze into a small freezer bag and cut off a tiny corner. Pipe over the filling in a decorative manner and refrigerate for 30 minutes.

  10. Using the foil as handles, transfer to a cutting board. Cut into squares.