Sudden rainy and chilly days, after some really warm and sunny weeks call for some sweetness… and since we’ve recently planted a yuzu (and also a lemon) tree in the garden, to broaden our range of homemade citrus fruits, I’ve started to harvest a few yuzu fruits. It’s late for the yuzu season but they are none the less delicious and juicy. That’s how the idea of making yuzu cookies came from. The recipe I used for my cookies is rater simple, and you can add whatever pleases you inside.
So here is my yuzu-cholate cookies recipe. If you cannot find fresh yuzu, you can replace by dry yuzu peels rehydrated, or orange.
Yuzu-chocolate cookies
– 110g of butter (at room temperature)
– 150g of flour
– 40g of sugar
– 1 tea spoon of baking powder
– the juice of 1/2 yuzu and the peel of 1/4 yuzu
– 50g of dark cooking chocolate
– a pinch of salt
Mix the flour, sugar, baking powder, salt, add the butter and knead well. Add the yuzu juice, cut the peel in tiny pieces and add. Knead a little more. With a knife cut roughly the chocolate in chunks, add and knead. Keep refrigerated for 20min (or 10min in the freezer). Preheat the oven to 180deg. Make small balls of dough and squeeze them flat on baking paper. Bake until golden or hard enough. Cooking time should ne around 10min but it depends on the actual size and thickness of the cookies.
After baking the cookies until golden at 180 degrees I kept them in a cool dry place before eating them.
