Not often that I scrabble round looking for a suitable sweet something to go with a sweet wine. And all I really need to do is to go to Dianne Bibby’s website bibbyskitchenat36.com and I find the perfect fit for the Ratafia. At the very end of the meal, perhaps instead of dessert, a glass of the Pierre Jourdan Ratafia and one, or two, or more or….
Salted dark chocolate crinkle cookies – Dianne Bibby
90g butter, softened
70g muscovado sugar
60g castor sugar
1 teaspoon vanilla extract
300g self raising flour
20g cocoa powder
pinch of salt
150g dark chocolate, roughly chopped
sea salt for finishing
Preheat the oven to 180º C. Line a large baking sheet with parchment paper. In a mixing bowl, beat the butter, muscovado and castor sugar until well creamed. Add the egg and vanilla extract and whisk until combined.
Sift the flour, cocoa and salt into the butter mixture and mix until combined. Add the chopped chocolate and fold through by hand. Roll into 20 evenly sized balls and place on the tray, with enough space for spreading. Press down slightly with the back of a measuring cup, scatter over some sea salt flakes and bake for 12-15 minutes for cookies. If you’re after biscuits, bake for 18-20 minutes.
Rest on the baking tray for several minutes before transferring to a wire rack to cool completely. Store in an airtight container.
Michael’s wine recommendation – CLICK HERE
Dianne Bibby is a former fashion designer, turned food enthusiast and avid cook. At 36 she hung up her fashionable hat, tied on her kitchen apron and started on a new culinary journey.
Her kitchen is a creative gathering place where meals are shared with family and friends, celebrating life and nurturing our connectivity. For Dianne food is relational and pivotal to the way in which she expresses love, care and hospitality. Currently she spends most of her time developing recipes and teaching group cooking classes.
Says Dianne, “My food philosophy is relatively uncomplicated with inspiration being drawn from diverse global food trends and seasonal produce. My recipes are not exclusively tied to any particular food preference but rather an exploration of all foods that are vibrant and fresh.”
Do visit Dianne’s Website – CLICK HERE