When I first saw this concept of pairing balsamic with chocolate I was totally intrigued. I love both flavours – but would they work together? Surely balsamic in a cookie would just be weird! This idea has been on my ‘to do’ list for well over a year but somehow the oddness of the ingredients has made me put it to the back of the list on numerous occasions. Finally braved it this weekend. The result is actually quite subtle – a vague tang which enhances the dark bitter cocoa flavour to give a lift to a simple chocolate cookie. Not weird at all in fact.
Balsamic Fudgies (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
makes about 18
- 1 1/4 cups plain flour
- 3 tbsp cocoa powder
- 2 tbsp soft brown sugar
- 1/4 cup golden or maple syrup
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup sunflower oil
- 2 tbsp oat milk
- 2 tbsp balsamic vinegar
– Preheat the oven to 180 degrees centigrade/Gas mark 4
– Sift together the flour, baking powder and cocoa powder, stir in the sugar and salt
– In a separate bowl or jug, combine the syrup, oil, oat milk and balsamic
– Pour into the dry ingredients and mix to form a firm dough ( i added a drizzle of super reduced balsamic too, but don’t feel it added anything to the cookies)
– Form into 18 even sized balls and place well apart on a greased baking sheet. Flatten slightly with the back of a fork to give a pattern on top.
– Bake for 10-12 minutes.
– Cool briefly on the baking trays before moving to a wire rack.