| Servings |
8
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Ingredients
For the dodgers:
- 225 g soft butter
- 100 g caster sugar
- 225 g all purpose flour
- 100 g semolina flour
For the whisky cream:
- 200 g white chocolate chunks
- 100 ml fresh milk cream
- 2 tabsp Irish whisky
Ingredients
For the dodgers:
For the whisky cream:
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Instructions
- For the dodgers: beat sugar and butter until fluffy, add flour and semolina and mix with a spatula then by hand pushing the crumbles together until you have a loaf. Cover it with cling film and store in fridge for at least one hour.
- For the whisky cream: put milk cream and chocolate in a saucepan, put this saucepan into a bigger pot half filled with hot water ( the classic bain- marie). Stir until the chocolate is melted and the ganache is shiny; add the whisky, stir briefly and set aside. When cold store in fridge at least two hours to reach a spreadable consistency.
- Spread the dough with a rollpin and cut big cookies. The cookies must be even, then in half of them cut a hole in the midde with a smaller cookie cutter. Put the baking tray with cookies into the fridge for about 20 minutes before baking.
- Bake at 300°F for about 10- 15 minutes or until light golden. Take them off the oven and let them cold well. When hot the cookies are very crumbly and soft, do not touch them.
- When the cookies are cold or even the day after ( so they set firm) pair two cookies, one plain and one with the hole using a generous amount of whisky cream. You can store them in a tin box for some days.
