English Chocolate Angostura Cookies
4 servings
45 minutes
English chocolate cookies with Angostura are a refined dessert of British cuisine, featuring a rich flavor and subtle bitterness. Historically, the British are known for their sweets, and this recipe is a wonderful blend of traditional pastry art and the unusual ingredient of bitter Angostura bitters. The crunchy base made from biscuit crumbs is complemented by the intense flavors of chocolate, nuts, and berry jam, creating a multifaceted taste with delicate spicy notes. The slight bitterness of Angostura adds elegance to the cookies, while red cocoa provides a sophisticated finishing touch. This treat pairs perfectly with a cup of strong tea or coffee, highlighting its versatility. Keep it chilled and enjoy every bite as you uncover the rich flavor of British pastry tradition.
1
We pour biscuit crumbs into a bowl.
- Sponge cake crumbs: 100 g
2
Adding berry jam.
- Berry confiture: 50 g
3
We add the crushed nut mixture.
- Nuts: 150 g
4
We place the chocolate in a pot that is in a water bath.
- Milk chocolate: 100 g
5
We add bitter tincture to the biscuit mixture.
- Angostura bitters: 30 ml
6
Constantly stirring, we completely melt the chocolate.
- Milk chocolate: 100 g
7
We add it to the biscuit mixture.
- Milk chocolate: 100 g
8
Mix thoroughly.
9
We place the resulting mass into a mold lined with food film.
10
Evenly distribute the mass in the mold and place it in the refrigerator for 30 minutes.
11
Cut the finished cookies into even squares of 1.5–2 cm and sprinkle with red cocoa.
- Cocoa powder: 30 g
