Black Violet Floreos

Updated: Aug 29, 2021

I recently stumbled across Black Cocoa, a highly dutched (alkalised) form of cocoa which is far more intense than regular cocoa but with the bitterness much reduced. The result? Everything it touches turns to Oreo. Yes, I have ‘oreofied’ everything in the house, I am the Midas of the chocolate world…


So naturally I had to pay homage to this ubiquitous household staple, but in true Gourmetglow style there is a flavour twist and a pretty pattern.


Inspired by the Ciambelline of Sardinia I saw in Leticia Clarke’s book, I have created these. The violet adds a floral sweetness so delicate against the intensity of the Black Cocoa, divine in its contrast. A good pinch of salt adds that authenticity and the creamy violet buttercream, well it just screams to be twisted, licked and dunked in a glass of milk.


However you choose to eat these, they will always be delicious. Please don’t skip the chilling steps, they will ensure you maintain the integrity of your shape.

Ingredients:


250g Plain Flour

50g Black Cocoa

½ tsp Salt

½ tsp Baking Powder

90g Icing Sugar

100g Unsalted Butter, room temperature

1 Medium Egg


Violet Buttercream:


300g Icing Sugar

150g Unsalted Butter, room temperature

Pinch Salt

1/8 tsp Violet Extract

1 tsp Lemon Juice

Purple Food colouring if liked


Method:


1. Add all the biscuit ingredients to the bowl of a stand mixer and mix until only just combined as a smooth dough. Shape into a disc and wrap in cling film. Pop into the fridge for 1 hour.

2. Meanwhile, line 2 baking trays with non-stick paper and pop them in the fridge to chill, this will help with the cookie shaping.

3. Preheat oven 170C. roll out the cookie dough between two sheets non-stick paper to between 3-5 mm thick. Using a cookie cutter dipped in cocoa, cut out 32 shapes of your choice. Cut a hole in 16 of these shapes.

4. Slide the cookies onto your chilled, lined trays and pop back into the fridge for 20 minutes while the oven comes to temperature.

5. Bake the cookies for 15 minutes. Allow to cool on the tray for 3-5 minutes before carefully transferring to a wire rack to cool completely.

6. Meanwhile make the buttercream. Add the icing sugar and butter to the base of a stand mixer and cover the bowl with a tea towel (this prevents white EVERYTHING in the kitchen, including yourself) mix on low to combine then beat on medium high until light and fluffy.

7. Beat in the salt, violet and lemon until smooth and transfer to a piping bag.

8. Pipe or spoon a mound of buttercream onto the cookies with no holes and sandwich with a holey cookie.

9. Twist, lick & dunk in a glass of chilled milk.