Scribble Cookies

 

This week’s bake are Garabatos (Mexican Scribble Cookies)! These fun cookies are filled with a chocolate  ganache and topped with a drizzle of melted dark chocolate.

The name “El Garabato” comes from a very twisted tree near a river that forms the border with the municipality of Patzicía. People tied a rope to this tree to hold when they were crossing the river, and the tree gave the name to the community (a “Garabato” is something twisted).

 Garabatos cookies arevanilla cookies with a thick dark chocolate sauce in between them, that’s richer than Nutella, and has a chocolate scribble on top. (garabatos means ‘scribble’ in Spanish) 

Here is the recipe:

Fany Gerson's Scribble Cookies 

from Food 52

THE RECIPE:

Cookies:

3 cups all- purpose flour

¾ cup of confectioner’s sugar

1 cup unsalted butter, cut into cubes, at room temperature

2 egg yolks

½ teaspoon pure vanilla extract

Chocolate filling:

5 ½ ounces semisweet chocolate, finely chopped

3 ½ tablespoons unsalted butter, softened

¼ cup sour cream

¼ cup light corn syrup

½ teaspoon pure vanilla extract

Topping:

¼ cup whole milk

2 ½ tablespoons confectioner’s sugar, sifted

3 ounces semi sweet chocolate, finely chopped

2 ounces cocoa butter, finely chopped or vegetable oil

Directions:

Step 1:

Preheat the oven to 350 F. Line 2 baking sheets with parchment paper.

Step 2:

To make the cookies, place all of the dough ingredients into a food processor and pulse until it starts to come together.

Step 3:

Turn out onto a lightly floured surface and knead for a few minutes until you have a soft, uniform dough. Roll into a ball and flatten slightly with the palm of your hand. Roll

out to about ¼ inch thick.

Step 4:

With a cookie cutter or glass, cut out forty 2-inch circles (with straight or ridged edges) and place on the prepared baking sheets about ½ inch apart. (You can re-roll scraps up to 3 times, if necessary).

Step 5:

Bake until firm to the touch and slightly brown around the edges (make sure they are still white in the center), 15-20 minutes. Allow to cool for a few minutes on the baking sheets, then

transfer to a wire rack to cool completely.

Step 6:

To make the filling, bring a saucepan of water to a simmer over low to medium heat. Place the

chocolate in a metal bowl and set over the saucepan, making sure the water doesn’t touch the

bottom of the bowl, and cook, stirring often, until completely melted, 7 to 10 minutes.

Step 7:

Remove from the heat and set aside the saucepan with water. Add the butter, sour cream, corn syrup, and vanilla to the melted chocolate, and stir well until combined, being sure not to

aerate the mixture. Place a small piece of plastic wrap directly on top of the mixture and let

cool to room temperature.

Step 8:

To make the topping, return the sauce pan of water to a simmer over low to medium heat.

Combine the milk, confectioners sugar, and chocolate in a metal bowl and set of the saucepan, making sure the water doesn’t touch the bottom of the bowl, cook and stirring often, until completely melted, 5 to 7 minutes. Add the cocoa butter and continue cooking until a smooth glaze is formed, about 3 minutes. Keep warm.

Step 9:

Flip over 20 of the cookies. Using a piping bag fitted with a flat tip, or two spoons, spread about 1 tablespoon of filling on each of the flipped cookies. Place the remaining 20 cookies on the top to make a sandwich and press down slightly to ensure the filling reaches the edges and is evenly spread.

Step 10:

Drizzle warm chocolate topping over the cookies so that the top looks like a scribble. Let cool

on a wire rack.

Here are some pictures from the bake:

Have a great day !