Susumelle (chocolate coated gingerbread biscuits) - Calabria
Pop a susumelle in your mouth and the flavour is the epitome of Christmas. They are easy to make and last for ages in sealed tin. I let the children weigh and mix the ingredients. We shape them together then I melt the chocolate and let them dip them. This recipe is based on one on Lei TV's website.
Author: Woo Wei-Duan
Recipe type: Dessert (Dolci)
Serves: 36 biscuits
- 500 grams 00 flour
- 80 grams cocoa powder
- 250 grams sugar
- 2 grams (1 teaspoon) cloves, finely ground
- 5 grams (2 teaspoons) cinnamon, finely ground (my favourite is Vietnamese cinnamon)
- 16 grams baking powder
- 240 ml oil (preferably canola, rapeseed, etc)
- 250 ml milk
- 200 grams dark chocolate (can use milk chocolate
- Preheat the oven to 180C. Line two baking sheets with parchment paper.
- In a large bowl, mix together the dry ingredients: flour, cocoa, sugar, cloves, cinnamon and baking powder.
- Use a wooden spoon to stir in the oil and milk.
- Roll the dough to make oval biscuits 6 cm by 2.5 cm and place on the baking sheet. Leave a 1 cm gap between the biscuits.
- Bake for 8 to 10 minutes or until the top begins to crack and it is slightly firm to touch. Let the biscuits cool.
- Chop ⅔ of the chocolate and melt in a bain marie, stirring constantly (ensure the bottom of the top bowl does not touch the water and do not allow any water into the chocolate). Finely chop the remaining ⅓ of the chocolate. When the chocolate in the bain marie reaches 49C (120F). Remove from heat and add the finely chopped chocolate, stirring until the temperature cools to 28C (82F). Reheat the chocolate to 31C (88F). Dip the biscuits and let cool on the baking sheet. Serve.
- Let cool on the baking sheet. Serve.
You can substitute milk chocolate but then heat the chocolate to 40C (105F) and reheat to 31C (85F).