Milano Cookies

I had never heard of Milano cookies before finding this recipe on 'Food52'. They looked really appetising so I thought I would see what all the fuss was about. I have slightly adapted the recipe to sandwich the cookies together with a chocolate ganache instead of just plain chocolate to give it a slightly soften texture, as well as halving the ingredients to yield less cookies. Overall they were very nice and moorish with a refreshing tang from the orange zest.

Makes about 20 sandwiched cookies | 25 minutes prep time | 15 minutes cooking time

Ingredients

To make the cookie

160g all-purpose flour 1/2 tsp salt 115g unsalted butter, softened 150g sugar 1 whole egg 1 egg white 1 tsp vanilla extract

To make the filling 115g dark chocolate, chopped

115ml double cream Zest of one orange (optional)

Method

1. Preheat oven to 160° C and line two baking sheets with parchment paper. Combine the flour and the salt and set aside.

2. Cream the butter and sugar together in a large bowl. Add in the whole eggs and the egg white, then the vanilla, and continue to beat on high until the mixture is light and fluffy. Lower the speed and gradually beat in the flour mixture until just incorporated.

3. Transfer the batter to a plastic bag with a 1/2-inch hole snipped in one corner. Pipe the batter into 2 inch-long strips. Bake for 13 to 15 minutes, or until the edges of the cookies have just begun to brown. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer them to cooling racks and allow to cool completely.

4. While the cookies are in the oven, make the ganache. Place the cream in a pan and heat over a medium-low heat for a few minutes. Once warm, take off the heat and add the chocolate to the pan. Let the chocolate sit in the cream for a few minutes before stirring. Once the chocolate has completely melted, leave the ganache to cool until it's a spreadable consistency.

5. Arrange cookie halves in pairs of similar shape and size. Spoon the chocolate ganache onto one cookie half, and sprinkle on a pinch of orange zest. Gently press the other half on top until the chocolate just reaches the edges. Repeat with the remaining cookies and let the sandwiches sit until the chocolate has set.

6. Any extra cookies will keep well in an airtight container in the freezer.

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