Part 1: Rich Terracotta Cookie
Ingredients
Method- 340g Flour
- 113g deZaan Rich Terracotta Cocoa Powder
- 11g Baking Powder
- 3g Salt
- 227g Butter
- 454g Brown Sugar
- 200g Eggs
- 17g Vanilla Extract
- Preheat the oven to 180°C/350°F.
- Combine the flour, cocoa powder, baking powder, and salt. Sift and set aside.
- In the bowl of a stand mixer, combine the butter and brown sugar. Mix on low speed with the paddle attachment to combine. Switch to medium speed and cream until light in color for about 4 minutes. Scrape down the bowl and paddle half way through.
- Add in the eggs and vanilla extract on low speed. Mix until combined.
- Add in the sifted dry ingredients and mix until just combined.
- Scoop the dough with a 100 scoop or 22g. Place on a parchment lined sheet tray.
- Bake for about 5-6 minutes. The edges should be set and the center soft.
Part 2: Marshmallow
Ingredients
Method- 7g Gelatin
- 35g Water (cold)
- 196g Granulated Sugar
- 63g Water
- 3g Vanilla Paste
- 20g Ice water
- Bloom the gelatin in the 35g cold water.
- In a pot, combine the sugar and 63g water. Whisk to combine. On high heat, cook to 115°C/240°F.
- Place the cooked sugar in the bowl of a stand mixer with the bloomed gelatin. Whisk on high speed until light in color and cooled.
- Add in the vanilla paste.
- On second speed, slowly stream in the iced water. Whisk on second speed until cool.
- Pipe onto a lightly greased sheet of parchment on a sheet tray.
- Dust the top with cornstarch and allow to set.
- Store in an airtight container.
Part 3: Assembly
Method- Place a small dollop of clear glaze, or honey on the center of the cookie to hold the dried raspberry and marshmallows.
- Lightly torch the marshmallows.
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