These could also be called whoopie pies or cookie sandwiches. The tartness of the cranberries is perfect to cut through the sugar and rich chocolate and makes for a killer combination.
By Bryan Picard
These could also be called whoopie pies or cookie sandwiches. The tartness of the cranberries is perfect to cut through the sugar and rich chocolate and makes for a killer combination. I rehydrated the cranberries in butter for a few minutes, then drained and chopped them. In summer you might swap the icing for any seasonal berry ice cream. Enjoy with coffee or milk.
- ½ cup butter, softened
- ⅔ cup brown sugar
- ¼ cup quality cocoa powder
- 1 egg
- ½ teaspoon vanilla extract
- 1 cup spelt flour
- ¼ cup white flour
- ½ teaspoon baking soda
- pinch sea salt
- ¼ cup butter, softened
- ½ cup icing sugar
- 1 tablespoon heavy cream or yogurt
- few cranberries, cooked and chopped
- Pre-heat oven to 350°F.
- In a bowl, mix together the butter, sugar, cocoa, egg, and vanilla.
- In another bowl, mix the flours, soda and salt.
- Gradually add to the first mixture until combined.
- Split the dough in 12 chunks and roll into balls.
- Bake on parchment for 8-10 minutes.
- Leave to cool on cookie rack.
- In a bowl mix together the butter and sugar.
- Gradually add the cream and mix well.
- Stir in the cranberries.
- If too soft, put in the fridge for a few minutes.
- Scoop a spoonful of the icing between two cookies. Repeat.
Bryan Picard is a wild and homegrown food enthusiast. He lives in the Maritimes in Canada and has worked the kitchens as a cook and chef for the past ten years. He writes on his blog The Bite House.