Ingredients
- Streaking stuff:
- 1/2 cup coarsely chopped chocolate - semi-sweet is best
- 1/3 cup sugar
- 3 tablespoons unsalted butter
- 1/4 teaspoon cinnamon
- 1 tablespoon cocoa
- 1 teaspoon instant coffee
- Dough:
- 3 cups unbleached all purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter - cut in chunks
- 1 egg
- 1 teaspoon vanilla
- 1 cup light cream
- Topping:
- 1/4 cup cocoa
- 1/4 cup sugar
- 1/2 cup finely grated semi-sweet chocolate
Directions
-
Preheat oven to 425 F. Line a large baking sheet with parchment paper. Prepare streaking mixture. Process all ingredients in a food processor until crumbly. Set aside.
-
For dough, combine flour, sugar, baking powder and salt. Cut in butter until mixture is coarse and mealy. Stir in egg and vanilla, then cream to make a soft dough. Turn out onto a lightly floured board. Spoon on streaking mixture and gently knead, pressing in the mixture and smoothing dough at the same time. Pat into two rounds. Cut into irregular wedges.
-
Brush with cream and sprinkle with (mixed) topping ingredients. Bake 12-15 minutes.