Chocolate Dipped Ginger Cantuccini Recipe
SKILL LEVEL : Intermediate
|1/3 cup||butter, softened (75 mL)|
|1 cup||granulated sugar (250 mL)|
|1/2 tsp||vanilla (2 mL)|
|2 1/4 cups||all-purpose flour (550 mL)|
|1 1/2 tsp||baking powder (7 mL)|
|1/2 tsp||salt (2 mL)|
|3 tsp||finely chopped crystallized ginger (15 mL)|
|1 1/2 cups||CHIPITS Dark Chocolate Chips or Semi-Sweet Chocolate Chips (250 g)|
- 1. In large bowl, with electric mixer, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. In medium bowl, mix together flour, baking powder and salt. Mix dry ingredients into creamed mixture. Stir in crystallized ginger.
2. Knead dough lightly on floured surface. Divide dough in half; roll each into a log about 15 x 1 1/2-inch (38 x 3.5 cm). Place each on large baking sheet; flatten slightly on sides. Bake in 325°F (160°C) oven about 25 minutes or until golden and slightly firm. Let pan rest 5 minutes on cooling rack. Reduce oven to 300°F (150°C).
3. With serrated knife, on cutting board, slice logs at slight diagonal into 1/2 inch (1 cm) thick slices. Place upright on baking sheet with some space between. Bake 20 to 25 minutes until firm and dry. (Use lesser time for softer texture.) Let cool.
4. Melt chocolate in large bowl in microwave or over pan of hot water. Dip each cantuccini half way. Shake off excess chocolate. Place on waxed paper lined baking sheet. Cool until chocolate is set.
Makes about 32 cookies.