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Friday, August 12, 2016

Kue Semprit Cokelat (Indonesian Chocolate Butter Cookies)


In Indonesian & English

Bahan
  • 175 gr Terigu serba guna, 40 gr Maizena
  • 25 gr Cokelat masak yang dark/semi dark
  • 15 gr Cokelat bubuk tawar, ½ st Garam
  • 120 gr Gula halus, 10 ml Kopi espresso
  • 190 gr Mentega-suhu ruang, 1 Telur
  • Chocolate chips/Kacang-hiasan (opsional)


Cara membuat
  • Panaskan oven 150° C, nyalakan api atas & bawah. Letakkan rak di posisi tengah. Campur terigu, maizena, garam & cokelat bbk, sisihkan. Tim cokelat masak & kopi hingga leleh. Sisihkan & biarkan hingga mencapai suhu ruang.
  • Kocok mentega & gula sampai naik & lembut dng kecepatan sedang. Beri telur, kocok sampai adonan ringan. Dengan spatula, sisir sisi tepi & dasar wadah agar adonan tercampur rata. Beri campuran tepung, kocok dng kecepatan rendah hingga tercampur rata saja (aduk dng spatula). Jangan kocok adonan terlalu lama. Tambahkan cokelat leleh, aduk melipat dng spatula.
  • Masukkan adonan ke dalam plastik segitiga, gunakan spuit bintang di ujungnya. Semprotkan adonan ke loyang yang sudah diminyaki dengan bentuk lingkaran/bunga/bintang (sesuai selera). Hias dng chocolate chips/kacang. Panggang ± 30 menit. Keluarkan dari oven, biarkan 1 menit di atas loyang. Hati2 letakkan kue di atas rak kawat hingga dingin sempurna.
  • Simpan di dalam toples kue kedap udara. Di dalam wadah tertutup, pada suhu ruang, kue dapat disimpan selama 10 hari atau dapat juga disimpan tertutup di freezer untuk beberapa bulan. Akan dihasilkan kue seberat ± 540 gr.


Ingredients
  • 175 gr all-purpose Flour, 40 gr Corn starch
  • 25 gr Dark/semi dark cooking chocolate
  • 15 gr unsweetened Cocoa powder, 1 Egg
  • 120 gr Caster sugar, 10 ml Espresso coffee
  • 190 gr Butter-room temp., ½ tsp Salt
  • Chocolate chips/Nuts-garnish (optional)


Directions
  • Preheat oven to 150° C over bottom & upper heat. Place the oven rack in the middle position. Combine the flour, starch, salt & cocoa powder; set aside. Melt dark chocolate & coffee over a hot-water bath with medium heat. Set aside & let cool to room temperature.
  • Beat the butter & sugar with medium speed until fluffy & creamy. Mix in the egg until light. Scrape down the sides of bowl as needed. Add in dry ingredients & mix with low speed (use a spatula) just until incorporated; don`t over mix the dough. With a spatula, fold in melted chocolate.
  • Put the dough into a piping bag fitted with a star tip. Pipe the dough onto a greased baking sheet, forming circles/rosettes/stars (desired shapes). Spacing about 4-5 cm apart. If desired, decorate the cookies with chocolate chips/nuts. Bake for ~ 30 minutes. Remove from oven; cool on baking sheet for 1 minute. Transfer the cookies gently to a wire rack to cool completely.
  • Store in an air tight cookie jar. In a covered container, at room temperature, these cookies will keep for about 10 days or they can be frozen for several months. You will get ~ 540 gr of cookies.

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