My cousin Lisa made these and they were so delicious I couldn’t stop munching on them
Ottolenghi’s Spice Cookies From Jerusalem: A Cookbook
Makes 24 bite sized cookies
¾ cup plus 2 tablespoons (125 grams) currants
2 tablespoons brandy
2 cups (240 grams) all-purpose flour
1 1/2 teaspoons best-quality cocoa powder
½ teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon each ground cinnamon, allspice, ginger, and nutmeg
1/4 teaspoon salt
150 grams good-quality dark chocolate, coarsely grated
125 grams unsalted butter, at room temperature
2/3 cup (125 grams) superfine sugar
1 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1/2 large free-range egg
1 tablespoon diced candied citrus peel
3 tablespoon freshly squeezed lemon juice
1 cup (160 grams) icing sugar
1. Soak the currants in the brandy for 10 minutes, even better if over night. Whisk together the flour, cocoa powder, baking powder, baking soda, spices, salt, and dark chocolate.
2. Beat the butter, sugar, vanilla, and lemon and orange zest to combine but don’t aerate much, about 1 minute. With the mixer or beater running, slowly add the egg and mix for about 1 minute. Add the dry ingredients, followed by the currants and brandy. Mix until everything comes together.
3. Gently knead the dough in the bowl with your hands until it is uniform. Divide the dough into a little ball (about a tablespoon) and roll each chunk into a perfectly round ball. Place the balls on 1 or 2 baking sheets lined with parchment paper, spacing them about 2 cm apart, and let rest in the fridge for at least 1 hour.
4. Preheat the oven to 190°C. Bake the cookies for 15 minutes, until the top firms up but the center is still soft. Remove from the oven. Once the cookies are out of the oven, allow to cool for only 5 minutes, and then transfer to a wire rack.
5. While the cookies are still warm, whisk together the glaze ingredients until a thin and smooth icing forms. Pour a teaspoon spoon of the glaze over each cookie, leaving it to drip and coat the cookie with a very thin, almost transparent film. You may want to repeat this step for a thicker glaze. Top each cookie with 3 pieces of candied peel placed at the center. Leave to set and then serve, or store in an airtight container for a day or two.