These chocolate pomegranate cookies have a cocoa dough lightly mixed with coarsely chopped dark chocolate and fresh pomegranate seeds, then baked with crisp edges. The tart burst of the pomegranate adds a surprising texture that balances the rich chocolate.
Beat the butter and confectioners’ sugar until soft and fluffy.
Add the egg and mix.
Sift in the flour and cocoa, then mix briefly to form a dough.
Gently fold the dark chocolate and pomegranate seeds into the dough. Do not knead too much, so the seeds do not release their juice.
Pinch off small pieces of dough and arrange them on a baking sheet. Bake in a preheated 175°C / 345°F oven for 15 minutes, until the edges are slightly firm.
Do not overmix when adding the pomegranate seeds, or they may release juice and make the dough wet. Leave enough space between the cookies on the baking sheet because they spread slightly as they bake. Allergens: contains wheat (gluten), milk and dairy products, and eggs.
Nar tanelerini hamura karıştırırken biraz fazla ezdim, hamur bu yüzden nemli kaldı ve fırında kenarları gereğinden yumuşak pişti. Bir dahaki sefere çok daha nazik davranacağım.
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