Jamie Oliver has a new show on Channel 4 called Quick And Easy Food. Canal Cocina, the Spanish food network, has started airing the episodes and they are fantastic with fab looking food and a slick production. Jamie is a former featured chef at I Heart Cooking Clubs and for that reason I’ve chosen to make his Rye and Chocolate Cookies for this month’s ingredient challenge: chocolate and/or vanilla.
The premise behind the new show is that he used just 5 ingredients and a few pantry staples to crank out some really good looking food. In order to keep his ingredient count down for these cookies he breaks some rye bread down into crumbs and mixes them with some butter and melted chocolate. The flavor combination is great and these little cookies are perfect with a cup of tea.
Now, I’m sure I’ve
complained explained before about how it can be difficult to find ingredients where I live. I didn’t expect to find any type of rye bread, but after some searching I found a couple different types. I chose a dark baguette that didn’t contain the caraway seeds.
I have a small food processor but I just worked the bread in batches until I had some fine crumbs and then mixed them with the remaining ingredients in a bowl. The batter is more like a cake than a cookie, but it was easy enough to use a piping bag to form the cookies. Melting the chocolate was easy, I just put a heat proof bowl over a pan of simmering water.
They took about 10 minutes to cook and while Jamie recommended a sprinkle of sea salt I wasn’t that enthusiastic about it, so be warned. I think a handful of mini chocolate chips or some chopped nuts (or both) would be a good addition. Just because our guy has limited himself to 5 ingredients doesn’t mean we have to!
- 100 g dark chocolate (I bought a bar that said 100 grams, you'll want 3.5 ounces)
- 100 g butter (7 tablespoons, not quite an entire stick)
- 100 g rye bread (about 2 cups of crumbs, unpacked)
- 2 large eggs
- 50 g sugar (about ¼ cup or 4 tablespoons)
- Prepare two trays with baking paper and heat the oven to 350F/180C
- Use a food processor to break the bread into crumbs.
- Melt the chocolate in a heat proof bowl over simmering water. Stir in the butter until smooth.
- Add the chocolate, sugar and eggs to the rye bread crumbs and mix until well combined. The batter will be more cake like than dough like.
- Fill a pastry bag with the batter and cut off the tip.
- Pipe the batter into disks about an inch and a half wide. Use a knife or spoon to smooth the top of the cookie. You should be able to fit a dozen onto the tray.
- Bake for 8 to 10 minutes or until the cookies have spread slightly and have cooked through.
- Transfer to a rack to allow to cool.
It was actually easier to weigh the ingredients but for those who don’t have a scale, I’ve included the standard measurements. Jamie recommends oiling the baking paper as well, but with all the butter in the cookies it was kind of overkill.
Although this technique is new to me, a little internet research reveals several cooking cultures make use of breadcrumbs to make cookies. It’s a frugal way to use up a loaf of bread, search “breadcrumb cookies” if you’re interested.
It’s the last ingredient challenge of the year at I Heart Cooking Clubs! It’s hard to believe. I’m excited to see what the other bloggers have chosen to make. With so many featured chefs there will be a nice variety of chocolate recipes. Be sure to drop by and see!