Chateau Gateau

Roopa

This is a relatively newer cookie, as chocolate was not traditionally available. Still delicious though! They are named after their colour (bruun) and are a classic Swiss cookie. They are made with sugar on top which provides a characteristic crunch.

INGREDIENTS

• 45 g dark chocolate
• 150 g almond powder
• 30 g icing sugar
• 105 g granulated sugar
• 1 egg white
• 4 mL Cointreau
• 20 g cocoa nibs (optional)

DIRECTIONS

1. Melt the dark chocolate over a bain marie
2. Mix in all of the other ingredients, form a dough, and refrigerate for a few hours
3. Roll out to just under ~1 cm
4. Drag a fork across the dough to score it, spray with water, and sprnkle granulated sugar over top
5. Cut out shapes and bake on a Silpat mat at 350 F. The cookie edges should be slightly crispy but the centres should be soft

Notes:

• For a more traditional twist, you can also add cinnamon and cardamom