Chef's Quick Tip: Hanukkah gelt cookies
This week, Leah Shemtov from Chabad of Stamford shows Tina Redwine how to make gelt cookies for Hanukkah.
Hanukkah gelt cookies
1 cupDutch-process cocoa powder
2 tspbaking powder
160 ml(⅔ cup) olive oil
2 cupscaster (granulated) sugar
2 tspvanilla extract
2 tspinstant coffee dissolved in ¼ cup water
gold colour edible spray paint, to coat
36dark chocolate gelt coins (see Note)
Resting time 3 hours
Place the flour, cocoa, baking powder and salt in a bowl and whisk to combine. In a separate bowl, combine the oil, sugar, eggs, vanilla and coffee. Add the dry ingredients to the wet ingredients and stir well to combine. If any lumps remain, using an electric mixer, beat until well combined. Cover and refrigerate for 2–3 hours or overnight.
Preheat oven to 180ºC. Roll 1 heaped tbsp of dough into a ball, making sure to roll quickly otherwise the heat from your hands will make it sticky, and place on a baking paper-lined baking tray. Repeat with remaining dough. Spray the balls with gold spray paint and bake for 12 minutes or until cooked through. Set aside to cool slightly.
While the cookies are still a little warm, but not too hot that they will melt the chocolate, press chocolate