This cookie is again very easy to make! Made with my some of my favorite ingredients sugar and butter 😉
If you don’t feel like cooking it yourself, only one solution, buying them at the Delacre boutique in Brussels
For the cookie:
- 65g Butter (room temperature, butter has to be soft)
- 65g sugar
- 1 egg
- ½ tsp. vanilla extract
- 75g flour
- Pinch of salt
For the nougatine:
- 300g Sugar
- 50ml water
- 100g pine nuts
TIP! Make sure all the measures are correct as with pastry cooking it just needs to be precise.
Getting started : Nougatine
BE CAREFUL when making the caramel, do not touch with your hands as it will leave some nasty burn marks!!
- Put the 300g sugar and 50ml of water in a cooking pot on the heat just until the caramel gets the desired color (own choice).
- When it has the desired color put the pine nuts and stir.
- Quickly dump the caramel on an oven tray with baking paper on it. Equalize it using a steel spatula
Getting started with the cookies:
- Mix the soft butter with the 65g of sugar either using a machine or using a dough scraper until no loose sugar is visible anymore
- Add the egg and mix (it will stay a bit lumpy)
- Add the flour and mix until you get a firm dough
- Put the dough in a piping bag.
- Take a baking tray with baking paper on it and use the piping bag to make nice rounds (see picture below). You can choose the size you prefer, but I prefer making them smaller (this way I can eat more)
- Break you nougatine in small pieces and put a small piece of it in the middle of every cookie.
- Bake in a preheated oven of 200°C (392°F) for about 6-8minutes (until they are blond/brownish)
Let cool down before you eat them.
As promissed in my previous blogpost here you have the recipe of the delicious Unlimited Delacre cacao cookie. Hope you’ll enjoy them as much as my sweet fiancée did 😉
Best of all, they are very easy to make… just mix, put in the oven and let cool down.
Ingredients : (for 10 cookies)
30g Granulated sugar
60 g Flour
30 g Cacao
40 g small chocolate chunks
+ Almond slices.
Before getting started
Your butter must be on room temperature, so leave it out of the fridge about an hour until it feels soft. For pastry it is also very important to use the correct measures as mentioned above.
Getting started :
- Mix the sugar and soft botter until it becomes like a paste aka crèmer le beurre
- Add the egg
- Add (sieve) the flour and cacao (keep mixing)
- Add the chocolate chunks until you get a ball of dough.
- Puis, ajouter la farine et le cacao.
- Enfin, ajouter les morceaux de chocolat.
- Preheat the oven at 170°C (338°F)
- Roll little balls ah roll the in Almond slices
- Put them on an oven tray (on baking paper)
- Put in oven for 5 minutes and let the cool down before you eat them
If I would ask 100 people what they think of when I say Delacre, 99 of them will say of their grandmother (same goes for me) as everybody’s grandmother had a tin box filled with the delicious Delacre cookies at home… I personally also remember eating lots of them 🙂
I also remember when I was in primary school we used to collect the empty boxes from the Delichoc cookies from Delacre, as the school who collected the most got a as price a concert from a than very popular Belgian band called “The Radios” (unfortunately we didn’t win). Check out the following links and listen to the songs, so you can see why I was buying (and eating) cookies like a real cookie monster: Link 1, Link 2 and link 3. I think I still have a cassette or a disk from them at home 🙂
So when I walked into the Delacre shop a few weeks ago a lot of my childhood nostalgic memories came back… I made me feel very warm inside 🙂 (Ok, I’ll stop being sentimental 😉 ). Not only did I enter the shop I (together with 3 lovely ladies) got to make our own cookies with the guidance of the Delacre lady pastry chef Nadia, who is actually French-Canadian who got stuck in Belgium thanks to love 🙂 and is very passionate about what she does (that’s the way I like them)…
Anyhow I didn’t know there was a Delacre cookieshop in the city center of Brussels it is even located in between the “Grand place” and “Manneken pis”… so all you people out there, next time make a detour via this sweet shop next time you’re walking from the “Grand Place” to “Manneken pis”.(or just when you feel like having some great cookies) They don’t only sell the classic cookies in the famous boxes, they also sell cookies you’ll only find in this shop and all freshly made in the shop itself by Nadia and her colleague.
As if I wasn’t already enough down memory lane in this shop, the baking workshop brought me whole the way back to chef school during the baking classes :-). The cookies we baked during our workshop were the “Palais de Dame nougatine” and the “Ultime cacao” (a real treat for chocolate lovers). The bags I took home didn’t even make through the next day 🙂 so I think the question “where they good” shouldn’t be asked anymore…
Wanna taste them? Pass by the Delacre shop and feast your eyes on cookies and tin boxes as far as the eye can see 🙂
Or you wait a bit and find the recipe on my blog … or do both 😉
Address: Oud Korenhuis 27 – 1000 Brussels, Belgium
Open every Tuesday to Sunday between 11h and 18h30