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

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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.