I’m not always patient. In fact, most of the time I just want things to be ready in like 5 minutes, but we all know that’s not always possible (except when you make an omelet).
So the other day I craved for something sweet with my tea, I figured that by now I should sort of know what I’m doing in the kitchen and decided to just mix up something and hope for the best.
Let me tell you, it was worth the risk (calculated risk that is).
I came up with these finger cookies, and they are delicious. Not only that they taste really good, they made the house smell amazing and the kids super happy, because hey – cookies with chocolate, after 7pm, that’s a real treat.
Apparently, sometimes being impatient brings out the creative side in you.
these are whole wheat cookies so you can call them healthy if you really need another excuse to make them. they’re easy and can even be made with the kids (which might take longer – don’t say I didn’t warn you). Either way – they are a great coffee/tea companion.
- 2 Cups Whole Wheat Flour
- 100gr Butter (Room Temperature)
- 2 Eggs
- 4 ½ Tbsp Sugar
- 2 Tbsp Cold Water
- 5 Tbsp Sugar
- ½ Tbsp Ground Cinnamon
- ¾ Cup Semi-Sweet chocolate Chips
- 1 tsp Vegetable Oil
- Preheat oven to 375F (180C)
- Mix the flour, butter, eggs and sugar and after they are all combined, gradually add the 2 Tbsp cold water to help the dough stick together and become softer.
- Divide the dough into 4 pieces and roll each piece into one long finger, about 1 cm/ ½ Inch thick
- Cut the long finger into small fingers, about 5cm/ 2 inch long. Repeat with the other pieces of dough.
- In a separate plate, mix the sugar and cinnamon for coating
- Roll each finger in the cinnamon-sugar mix and place on a parchment paper layered baking sheet
- Bake 17-20 minutes in the preheated oven
- While the cookies are baking, melt the ¾ cup chocolate chips in a small sauce pan, over medium heat while stirring constantly to avoid burning the chocolate
- While stirring, add in the 1 tsp oil and keep mixing until you get a smooth chocolate mix
- Remove the cookies from the oven and let them cool a bit (about 5 minutes)
- Using a fork, dip the fork in the melted chocolate and drizzle freely over the cinnamon fingers while they are still on the baking sheet
- Once you’re done drizzling, let the drizzled cookies cool completely. If you want to expedite the cooling process and make sure the chocolate is set, place the baking sheet in the fridge for 15 minutes.
- After cooling and after the chocolate drizzle is stiffens, cookies can be stored in an airtight container.
