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Jekk Joghgobkom 29.02.2020



Makes 12


150g unsalted butter

175g caster sugar

1 tsp vanilla extract

¼ tsp salt

175g plain flour

25g cocoa powder

½ tsp bicarbonate of soda

For the ganache

100g dark chocolate

100ml double cream

For the candied pecans

100g granulated sugar

100g pecans

A drizzle of vegetable oil, for greasing



-          Preheat the oven to 160C/Gas3; line a large baking sheet with baking paper

-          In a large bowl, cream together the butter and sugar until light and fluffy – about 3- 5 minutes; add the vanilla extract and salt and beat for a further minute

-          Sift the flour, cocoa powder and bicarbonate of soda over the creamed butter and sugar; beat together until combined

-          Divide into 12 equal balls and place on the lined baking tray; press each one down to flatten slightly; bake for 12 minutes, then remove from the oven and leave to cool on the tray for 20 minutes, before placing on a wire rack to cool completely

-          While the cookies are baking make the candied pecans; melt the sugar in a small saucepan over a low heat; once the sugar has melted, increase the heat and bring it to a boil and cook until golden in colour; add the nuts, then pour the mixture onto an oiled baking tray; leave to cool, then roughly chop and set aside

-          When the cookies are cool make the ganache; finely chop the chocolate and place into a small heatproof bowl; gently heat the cream in a small saucepan until it just comes to the boil, remove from the heat and pour over the chopped chocolate; leave for 30 seconds, then gently stir to combine; leave to cool and thicken slightly, stirring occasionally; then place a spoonful of ganache on top of each cookie letting it spread slightly but not covering the whole cookie; top each cookie with the candied pecans



Tohrog 12

150g butir mhux mielah

175g zokkor fin

Kuccarina estratt tal-vanilla

Kwart ta’ kuccarina melh

175g dqiq plain

25g kokodina

Nofs kuccarina bikarbonat

Ghac-cikkulata tal-wicc

100g cikkulata skura

100ml krema doppja

Ghal qubbajt tal-pecans

100g zokkor ohxon (granulated)

100g pecans

Ftit zejt biex tidlek bieh


-          Sahhan il-forn ghal 160C/Gas3; iksi pjanca tal-forn bil-karta tal-forn

-          Habbat flimkien, go skutella kbira, il-butir u z-zokkor sakemm jiccaraw u jsiru kremuzi – madwar 3-5 minuti; zid il-vanilla u l-melh u erga habbat ghal minuta ohra

-          Gharbel id-dqiq, il-kokodina u l-bikarbonat fuq it-tahlita tal-butir u zokkor; habbat flimkien sakemm jithalltu sew

-          Qassam it-tahlita fi tnax il-ballun ta’daqs wiehed u poggihom fuq it-tray; ghafashom ftit l-isfel biex tic-catjhom ftit; sajjarhom ghal 12 il-minuta, imbaghad ohroghom minn gol-forn u hallihom jikshu fit-tray ghal 20 minuta, qabel ma tpoggihom fuq rack tal-wire biex jikshu kompletament

-          Sakemm qieghedin isiru l-gallettini, ghamel il-qubbajt tal-pecans; holl iz-zokkor go borma zghira fuq nar baxx; meta z-zokkor ikun dab, gholli n-nar u hallih jiftah jaghli u sajjar sakemm jiehu kulur dehebi; zid il-pecans, imbaghad ferragh it-tahlita fuq tray midluk biz-zejd; hallih jiksah imbaghad farrak f’bicciet u hallihom f’genb

-          Meta l-gallettini jkunu keshu, ghamel il-ganache; farrak ic-cikkulata u poggiha go skutella li toqghod fuq in-nar; sahhan il-krema bil-mod go borma zghira sakemm tkun se tiftah taghli; nehhi minn fuq in-nar u ferragh fuq ic-cikkulata; halliha ghal 30 sekonda mbaghad hawwad bil-galbu sakemm tithallat; halliha tiksah u taghqad ftit filwaqt li thawwadha kulltant; poggi mgharfa mil-ganache fuq kull gallettina u ifirxu ftit izda mux il jaghtti l-gallettina kollha; poggi ftit qubbajt tal-pecans fil-wicc ta’kull gallettina



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